Hello, food lovers! Today, I’m excited to bring a taste of Greece to your home kitchen with one of my favorite dishes: Spanakopita. This delightful Greek spinach and feta pie wrapped in flaky phyllo pastry is the perfect remedy for those moments when you’re dreaming of sun-drenched Mediterranean shores.
I’ve always been a fan of Greek cuisine for its ability to balance rich flavors with refreshing herbs. Spanakopita is a splendid example of this culinary art. The creaminess of feta cheese, the earthiness of spinach, and the aromatic touch of dill and parsley all come together harmoniously in this dish. Topped with layers of crispy phyllo, it creates a comforting meal that’s satisfying yet light.
I remember my first attempt at making Spanakopita; it was a bit daunting, but once you master the intricate tracings of layering the phyllo, it becomes quite therapeutic. Don’t worry if it isn’t perfect — embrace the rustic charm of homemade cooking!
As always, I love to pair this Spanakopita with a simple Greek salad or some roasted vegetables. It’s a versatile dish that can serve as a hearty main course or an impressive starter for your next dinner party.
The preparation is straightforward, and the combination of Mediterranean flavors will transport your tastebuds straight to a Greek taverna. So, invite your family or friends over and enjoy this classic comfort dish that’s bound to bring warmth and joy to your table.
Thank you for joining me on this Greek culinary adventure. I hope this Spanakopita brings as much happiness to your home as it does mine. Happy cooking, and let me know how yours turns out in the comments below. Until next time, keep exploring the world of flavors!
Ingredients
– 500g fresh spinach, washed and chopped
– 200g feta cheese, crumbled
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons fresh dill, chopped
– 2 tablespoons fresh parsley, chopped
– 1/4 teaspoon ground nutmeg
– 2 eggs, beaten
– Salt and pepper, to taste
– 200g phyllo pastry, thawed if frozen
– 100g unsalted butter, melted
Method
1. Preheat the oven to 180°C (350°F).
2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until the onion is translucent and fragrant.
3. Add the chopped spinach to the skillet, stirring occasionally, and cook for about 3 minutes until the spinach is wilted. Remove from the heat and let it cool slightly.
4. In a large mixing bowl, combine the cooked spinach mixture, crumbled feta cheese, chopped dill, parsley, ground nutmeg, beaten eggs, salt, and pepper. Mix well until all ingredients are thoroughly combined.
5. Lightly brush a baking dish or a suitable pan with melted butter. Line the pan with a sheet of phyllo pastry, allowing excess to hang over the edges. Brush the phyllo lightly with melted butter.
6. Continue layering the sheets of phyllo pastry, brushing each layer with butter, until you have used half of the phyllo sheets.
7. Spoon the spinach and feta mixture evenly over the layered phyllo sheets in the pan.
8. Layer the remaining sheets of phyllo pastry over the filling, brushing each layer with melted butter. Fold over any excess phyllo from the edges to create a neat top.
9. Using a sharp knife, gently score the top layers of phyllo in a diamond or square pattern, taking care not to cut through the filling.
10. Bake in the preheated oven for 35-40 minutes, or until the phyllo is golden brown and crispy.
11. Remove from the oven and allow to cool for a few minutes before cutting and serving. Enjoy your delicious Spanakopita while warm!
