Traditional Spanakopita
Traditional dish · Greek
A classic Greek savory pie filled with spinach, feta cheese, onions, and herbs, baked in layers of crisp phyllo dough.
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Ingredients
- Fresh spinach2 lbs
- Feta cheese1 lb
- Yellow onion1 large
- Fresh dill1/2 cup chopped
- Fresh parsley1/4 cup chopped
- Eggs3 large
- Olive oil1/2 cup
- Phyllo dough1 lb
- Butter, melted1/2 cup
- Salt1 tsp
- Black pepper1/2 tsp
Steps
- 1
Wash and thoroughly dry the spinach. Chop it finely.
- 2
Finely chop the yellow onion. Sauté the onion in 2 tablespoons of olive oil until softened.
- 3
In a large bowl, combine the chopped spinach, sautéed onion, crumbled feta cheese, chopped dill, and chopped parsley.
- 4
Whisk the eggs in a separate bowl and add them to the spinach mixture. Season with salt and black pepper. Mix well.
- 5
Preheat oven to 375°F (190°C).
- 6
Unroll the phyllo dough. Keep it covered with a damp cloth to prevent drying.
- 7
Brush a 9x13 inch baking dish with melted butter. Layer 8 sheets of phyllo dough in the dish, brushing each sheet with melted butter.
- 8
Spread the spinach and feta filling evenly over the phyllo layers.
- 9
Layer the remaining 8 sheets of phyllo dough on top of the filling, brushing each sheet with melted butter.
- 10
Tuck in the edges and score the top layers of phyllo into serving portions.
- 11
Bake for 40-50 minutes, or until the phyllo is golden brown and crisp.
- 12
Let cool slightly before serving.
