If you’ve ever dreamed of biting into a golden, flaky pastry filled with savory greens and cheese, then this Spanakopita recipe is for you. It’s a delightful dish that combines the rich flavors of spinach and feta, all wrapped in layers of crispy phyllo dough. This Greek classic is not just a meal; it’s a celebration of texture and taste that will transport you straight to a Mediterranean tavern.
Imagine serving up these irresistible triangles at your next gathering or enjoying them as a cozy snack at home. This Spanakopita recipe is versatile enough to be an appetizer, a side dish, or even a light main course. Each bite bursts with flavor, making it a crowd-pleaser for everyone around the table.
Understanding Spanakopita: A Greek Culinary Treasure
Spanakopita is a beloved dish steeped in Greek tradition, featuring a delightful blend of fresh spinach and creamy feta cheese.
This savory pastry is encased in layers of phyllo dough that are both flaky and crispy, offering a satisfying crunch in every bite. The combination of flavors and textures makes it a standout dish that can be enjoyed at any occasion.
Ingredients That Make a Difference
Creating authentic Spanakopita starts with selecting the right ingredients. Fresh spinach is essential for providing that signature green flavor, while the crumbled feta adds a creamy, tangy twist.
Onions and garlic sautéed until soft contribute depth, and fresh herbs like dill elevate the taste profile even further. Olive oil or melted butter plays a crucial role in achieving the golden-brown finish of the phyllo layers, ensuring each bite is crispy and delicious.
The Art of Layering Phyllo Dough
One of the key techniques in preparing Spanakopita is the careful layering of phyllo dough. It’s important to brush each sheet lightly with olive oil or butter, creating a barrier that helps achieve that flaky texture.
Stacking several sheets together before cutting and folding them into triangles not only enhances the flaky exterior but also ensures that each piece holds its shape when baking. This technique is crucial for achieving the ideal Spanakopita experience.
Baking to Golden Perfection
Once the triangles are filled and folded, they are placed on a baking sheet and brushed with more olive oil or butter. This final touch will help them bake to a beautiful golden color.
Typically, baking them at 375°F allows for an even cook, resulting in crispy edges and a soft, flavorful filling. The aroma that fills the kitchen as they bake is simply inviting and promises a delightful meal ahead.
Serving Suggestions to Enhance Your Dish
Spanakopita can be served in various ways. While they are delicious on their own, pairing them with a side of tzatziki sauce adds a refreshing element that complements the savory filling.
Garnishing with fresh parsley not only enhances the presentation but also adds a touch of brightness. Whether served as an appetizer, snack, or part of a light meal, these triangles are sure to impress.
Enjoying Your Spanakopita
Whether enjoyed warm straight from the oven or at room temperature, Spanakopita is versatile and satisfying. Its popularity in Greek cuisine makes it a cherished dish that often finds its way to gatherings and celebrations.
Every bite of Spanakopita embodies the essence of Greek cooking, inviting you to savor the rich flavors and textures that this pastry offers. Dive into this culinary delight and discover the joy it brings to your table.
Authentic Spanakopita Recipe with Spinach and Feta
This Spanakopita recipe features layers of buttered phyllo pastry filled with a delicious mixture of fresh spinach, feta cheese, and aromatic herbs. The result is a crispy, savory pastry that offers a perfect balance of flavors and textures, with a slight crunch on the outside and a soft, flavorful filling on the inside.
Ingredients
- 1 package (16 oz) phyllo dough, thawed
- 1 pound fresh spinach, washed and chopped
- 8 oz feta cheese, crumbled
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1/4 cup olive oil or melted butter (for brushing)
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook the Spinach: In a large skillet, sauté the chopped onion and garlic in a little olive oil over medium heat until softened. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- Prepare the Filling: In a large bowl, combine the cooked spinach mixture, crumbled feta cheese, beaten eggs, dill, salt, and pepper. Mix well until fully combined.
- Layer the Phyllo: Lay one sheet of phyllo dough on a clean surface and brush lightly with olive oil or melted butter. Place another sheet on top and repeat until you have about 5-6 layers.
- Fill and Fold: Cut the layered phyllo into strips. Place a spoonful of the spinach mixture at one end of each strip and fold it into a triangle shape, continuing to fold until you reach the end of the strip. Brush the edges with olive oil or butter to seal.
- Bake: Place the filled triangles on a baking sheet lined with parchment paper. Brush the tops with olive oil or butter and bake for 25-30 minutes, or until golden brown and crispy.
- Serve: Enjoy the Spanakopita warm or at room temperature, either on its own or with a side of tzatziki sauce.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 8 triangles
- Calories: 220kcal
- Fat: 15g
- Protein: 7g
- Carbohydrates: 14g
