Description
A traditional Greek spanakopita recipe featuring sautéed spinach, fresh herbs, feta cheese, and flaky phyllo dough folded into crispy triangles. Perfect as a savory appetizer or main course, this dish is baked to golden perfection and offers a delightful combination of flavors and textures.
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
Dough & Butter
- 1 pound phyllo dough sheets (thawed)
- 3/4 cup butter (melted)
Instructions
- Preheat oven: Preheat the oven to 375 degrees F and line two sheet pans with parchment paper for easy cleanup and to prevent sticking.
- Cook spinach: Heat 1 tablespoon olive oil in a large pan over medium heat. Add half of the spinach and cook until wilted, then add the remaining spinach. Cook for 3-4 minutes until all the spinach is wilted. Remove from heat, cool, and wring out excess water. Coarsely chop the spinach.
- Sauté aromatics: Wipe out the pan. Heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Stir in green onions, garlic, parsley, and dill and cook for 30 seconds until fragrant.
- Combine filling: Transfer the onion mixture to a bowl. Add the chopped spinach, crumbled feta, and beaten egg. Season generously with salt and pepper. Stir thoroughly to combine all ingredients.
- Prepare phyllo dough: Unroll phyllo dough onto a flat surface, keeping unused sheets covered with plastic wrap or a damp towel to prevent drying out.
- Butter dough layers: Lay out one sheet of phyllo dough with the long edge facing you. Brush melted butter over the dough. Place a second sheet on top and brush with butter as well.
- Cut and fill dough strips: Cut the double-layered dough vertically into 3-inch wide strips. Place 1 1/2 teaspoons of filling at one end of each strip.
- Fold triangles: Fold one corner of the dough over the filling to create a triangle shape. Continue folding the dough strip over itself in a flag-like manner until the entire strip is folded into a triangle. Brush melted butter over the top and place on the prepared sheet pan.
- Bake spanakopita: Arrange the triangles 1 1/2 inches apart on the sheet pans. Bake one pan at a time for 20 minutes or until golden brown and crisp.
- Serve: Remove from oven and serve immediately for best texture and flavor.
Notes
- Ensure phyllo dough stays covered with plastic wrap or a damp towel to prevent it from drying out and becoming brittle.
- Wringing out excess water from the spinach is crucial to prevent soggy spanakopita.
- Use fresh herbs like parsley and dill for authentic flavor; dried herbs can be substituted but fresh is preferred.
- Butter can be substituted with olive oil for a lighter version, though butter yields flakier results.
- These spanakopita triangles can be made ahead and frozen before baking. Bake directly from frozen, adding a few extra minutes to the cooking time.
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
