Have you ever tried making Spanakopita at home? If not, you’re in for a treat! This Greek spinach pie is easier to make than you think, and it tastes absolutely amazing. The flaky filo dough, savory spinach filling, and creamy feta cheese all come together in a delightful bite-sized snack. Whether you’re making it fresh or freezing some for later, you’ll love how versatile and delicious this recipe is!
Method
Preparing the Spinach Mixture
Begin by preheating your oven to 375°F (190°C). This will ensure that it reaches the ideal temperature when your Spanakopita is ready to bake. Next, heat a skillet over medium heat and add the olive oil. Once the oil is warm, sauté the diced onion and minced garlic until they become soft and translucent. This step not only enhances the flavor of the filling but also helps the onion and garlic blend seamlessly with the other ingredients. Remove the mixture from the heat and set it aside to cool.
Using the same skillet, add the fresh spinach and cook it until it wilts completely. It’s important to let the spinach release its moisture to prevent a soggy filling. Once wilted, transfer the spinach to a paper towel and allow it to cool slightly. Then, squeeze out any excess liquid by pressing firmly. Once dry, roughly chop the spinach and set it aside for later.
In a mixing bowl, combine the cooked spinach, sautéed onions, chopped parsley, crumbled feta cheese, lightly beaten egg, and pepper. Stir everything together until the ingredients are well incorporated. The mixture should be uniform, with the feta cheese evenly distributed throughout the spinach.
Preparing the Filo Dough
Filo dough is delicate and can dry out quickly, so be sure to keep the unused sheets covered with a damp cloth. Start by unrolling the filo dough and placing one sheet on your work surface. Brush it generously with melted butter to ensure a flaky and crispy texture. Layer a second sheet on top and brush it with more butter. Repeat this process to create a stack of two buttered sheets.
Once the sheets are prepared, cut them into 5 equal sections lengthwise. This will create long strips suitable for folding the triangles.
Filling and Folding the Triangles
Take one strip of the buttered filo and place a heaping tablespoon of the spinach mixture at one end. Carefully fold the corner of the filo over the filling to form a triangle. Continue folding the strip in a triangular motion, similar to folding a flag, until you reach the end of the strip. Repeat this process with the remaining filling and filo strips until all the mixture is used up.
Baking the Spanakopita
Arrange the filled triangles on a baking sheet, making sure they don’t touch. Lightly brush the tops with more melted butter to help them achieve a golden, crispy exterior. Bake the Spanakopita in the preheated oven for 18-20 minutes or until they are a deep golden brown.
Necessary Tools
- Skillet
- Mixing bowl
- Baking sheet
- Pastry brush
- Damp cloth
- Knife
- Paper towels
Spanakopita Recipe
Difficulty: Easy20
servings20
minutes20
minutes40
minutesIngredients
1 bag of fresh spinach (16 oz)
1 cup diced onion (or 1 large onion)
1 cup chopped parsley
1 + 1/2 cups crumbled feta cheese
1 minced garlic clove
1 egg, lightly beaten
1/2 tsp pepper
2 tbsp olive oil
1 pkg filo dough
1/2 cup melted butter
Directions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté the diced onion and minced garlic in olive oil until softened. Remove from the heat and set aside.
- In the same skillet, add the spinach and allow it to wilt completely. Transfer to a paper towel, let cool slightly, and squeeze out excess liquid. Roughly chop the spinach and set aside.
- In a mixing bowl, combine the cooked spinach, sautéed onions, parsley, feta cheese, egg, and pepper. Mix well to combine.
- Roll out one sheet of filo dough, brush it with melted butter, and layer a second sheet on top. Brush again with butter. Cut the filo into 5 equal sections.
- Place 1 heaping tablespoon of spinach mixture at the end of each filo strip. Fold the dough over the filling to form a triangle shape. Repeat until all filling is used.
- Place the triangles on a baking sheet and brush the tops with more butter.
- Bake for 18-20 minutes or until golden brown and crisp.
Notes
- Keep your filo dough covered with a damp cloth while working to prevent it from drying out.
- Make sure to squeeze out as much liquid from the spinach as possible to avoid soggy triangles.
- Don’t overfill the filo strips, as it may cause the dough to tear during folding.
Serving Suggestions
Serve Spanakopita warm with a side of tzatziki or a simple Greek salad. These make a fantastic appetizer or a light snack. You can also serve them at parties, as they’re easy to pick up and munch on!
Fun Fact
Did you know that Spanakopita dates back to ancient Greece? The combination of spinach and cheese wrapped in a thin dough is a classic that has stood the test of time!
Conclusion
Spanakopita is truly a delightful dish that brings Greek flavors right to your table. Once you master folding the triangles, you’ll want to make them again and again. Plus, they freeze beautifully, making them perfect for meal prepping or unexpected guests. Enjoy!
