Description
This Spanakopita recipe features a flavorful blend of sautéed spinach, feta cheese, onions, and fresh herbs wrapped in crispy, buttery phyllo dough triangles. Perfect as an appetizer or main course, these golden-brown pastries are deliciously flaky and savory, guaranteed to impress at any meal or gathering.
Ingredients
Scale
Filling
- 2 tablespoons olive oil (divided use)
- 2 pounds fresh spinach leaves
- 1/2 cup onion (finely chopped)
- 1/2 cup green onions (thinly sliced)
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 8 ounces feta cheese (crumbled)
- 1 egg (lightly beaten)
- Salt and pepper to taste
Phyllo and Butter
- 1 pound phyllo dough sheets (thawed)
- 3/4 cup butter (melted)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper to prevent sticking and allow for easy cleanup.
- Cook Spinach: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add half of the spinach and cook until wilted, then add the rest and continue cooking for 3-4 minutes until all spinach is fully wilted.
- Drain and Chop Spinach: Remove the spinach from the pan and transfer to a bowl. Let it cool slightly, then wring out excess water. Coarsely chop the spinach and set aside.
- Sauté Onions and Herbs: Wipe out the pan with a paper towel, add the remaining 1 tablespoon olive oil, and heat over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Stir in the green onions, minced garlic, parsley, and dill; cook for an additional 30 seconds to release their flavors.
- Mix Filling: Transfer the onion mixture to a large bowl. Add the chopped spinach, crumbled feta cheese, and lightly beaten egg. Season generously with salt and pepper to taste and mix thoroughly until well combined.
- Prepare Phyllo Dough: Unroll the phyllo dough onto a flat clean surface, keeping the dough covered with plastic wrap or a damp towel to prevent it from drying out while you work.
- Layer and Butter Phyllo: Lay one sheet of phyllo dough with the long edge facing you. Brush it evenly with melted butter. Layer a second sheet on top and brush it with melted butter as well.
- Cut Dough into Strips: Cut the buttered two-layer dough vertically into 3-inch wide strips ready for filling and folding.
- Add Filling and Fold Triangles: Place 1 1/2 teaspoons of the spinach filling on one end of a dough strip. Fold one corner over the filling to form a triangle. Continue folding the strip over itself in a triangular flag-folding pattern until the entire strip is folded into a neat triangle.
- Prepare for Baking: Brush the top of each folded triangle with melted butter and place it on the prepared sheet pan, spacing them about 1 1/2 inches apart to allow for even browning and crispiness.
- Repeat for All Triangles: Continue the filling and folding process for all dough strips until filling and dough are used up.
- Bake Spanakopita: Bake one sheet pan at a time in the preheated oven for 20 minutes or until the pastries are golden brown and crisp on top.
- Serve: Remove from the oven and serve immediately while warm to enjoy the fresh flaky texture and savory filling.
Notes
- Keep the phyllo dough covered with plastic wrap or a damp towel to prevent it from drying out when not in use.
- Wringing out excess moisture from the spinach is crucial to prevent soggy spanakopita.
- Feta cheese can be substituted with a combination of ricotta and parmesan for a milder flavor.
- Leftover spanakopita can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
- For a vegan version, substitute the feta with a plant-based cheese and use a flax egg instead of a regular egg.
- Use clarified butter or olive oil instead of butter to reduce saturated fat content.
Nutrition
- Serving Size: 1 serving
- Calories: 72 kcal
- Sugar: 0.5 g
- Sodium: 127 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 24 mg
