Spanakopita

1. Prepare the Filling

• Start by heating olive oil in a large skillet over medium heat. Add the chopped onion and green onions, sautéing them until softened, about 5 minutes.
• Add the garlic and cook for another minute until fragrant.
• Stir in the chopped spinach. If using fresh spinach, add it in batches, allowing it to wilt before adding more. Cook until the liquid released by the spinach evaporates, about 5–7 minutes. Remove from heat and let cool.
• Once cooled, stir in the dill, parsley, crumbled feta, and beaten eggs. Add nutmeg (if using) for a subtle depth of flavor. Season with salt and pepper, keeping in mind that feta is naturally salty.

2. Prepare the Phyllo Layers

• Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or butter.
• Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
• Layer 6–8 sheets of phyllo in the baking dish, brushing each sheet lightly with olive oil or melted butter.

3. Add the Filling

• Spread the spinach and feta mixture evenly over the layered phyllo sheets. Smooth the top with a spatula to ensure even distribution.

4. Top with Phyllo

• Place another 6–8 sheets of phyllo over the filling, brushing each layer with oil or butter. Tuck the edges of the phyllo neatly into the dish for a clean finish.

5. Score the Top

• Using a sharp knife, lightly score the top layer of phyllo into squares or diamonds. This step makes it easier to cut the pie after baking without damaging the crispy layers.

6. Bake to Perfection

• Bake the Spanakopita in the preheated oven for 40–50 minutes, or until the top is golden brown and crispy. The aroma of the baking pie will fill your kitchen with warmth and comfort!

7. Cool and Serve

• Allow the pie to cool for at least 10 minutes before slicing. Serve warm, at room temperature, or even cold—it’s delicious any way you enjoy it!

Tips for Perfect Spanakopita

• Thawing Phyllo Dough: Let frozen phyllo thaw overnight in the refrigerator. Keep it covered with a damp cloth while working to prevent it from drying out.
• Squeeze Spinach Well: If using frozen spinach, squeeze out as much water as possible to avoid a soggy filling.
• Experiment with Cheese: While feta is traditional, you can mix in ricotta or cream cheese for extra creaminess.

Serving Suggestions

Spanakopita pairs wonderfully with:

• Tzatziki Sauce: A creamy yogurt and cucumber dip that enhances the pie’s fresh flavors.
• Greek Salad: A side of tomatoes, cucumbers, olives, and feta for a complete Mediterranean meal.
• Soup: A bowl of lemony chicken orzo soup for a cozy, balanced meal.

Why Spanakopita is a Must-Try

This dish is not just food—it’s a celebration of Greek culture and culinary tradition. Every bite tells a story of simple, wholesome ingredients transformed into something extraordinary. Its flaky layers and flavorful filling make it a dish you’ll return to again and again.

Question for You!
What’s your favorite Greek dish, and have you ever tried making Spanakopita at home? Share your thoughts and let’s talk food!

OPA! Enjoy your Spanakopita journey! 🇬🇷🎉