Amazing Spanakopita Recipe
This Spanakopita recipe is a classic Greek pie that you will wish you made sooner! It features fresh spinach, herbs, onion, garlic, and feta cheese, all wrapped up in layers of golden, buttery, and flaky phyllo dough! Crispy, savory, and comforting, each bite is full of flavor and is a guaranteed hit at the dinner table. It's so full of flavor and a favorite dish from my childhood. You can make this whenever you have some time then freeze them and bake from frozen!
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How To Make The Best Spanakopita Recipe ( The Best Greek Spinach Pie )
Spanakopita or greek spinach pie is one of my favorite appetizers! it's super easy to make and helps get in your daily greens from the spinach! Give this spinach pie a try for your next dinner !
How To Make Spanakopita:
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Recipe :
454g Spinach
1 tsp Salt
100g Onion
1/3 Cup Olive Oil plus extra for brushing
1/2 Cup Bread Crumbs
1 tsp Black Pepper
Fistful of Mint
240g Feta Cheese
2 Eggs
1 Tbsp Dill
Phylo dough
Place the spinach in a bowl and add in the salt and start squeezing the spinach in your hands to remove all the water. Add spinach to a new bowl
Place aside and add the onion to a processor and blitz until small dice.
Add the onion to the bowl along with the Olive Oil
,bread crumbs , black pepper ,mint ,feta Cheese ,eggs and dill
Mix well
Place 1 sheet of phylo on the work surface and drizzle with olive oil repeat this 3 time but on the 3rd brush the olive oil over the dough. Cut into 4 equal parts and add 2 Tbsp of filling to each strip. Fold the corner of the dough over the spinach filling and to form a triangle. Continue folding, maintaining the triangle shape, using the whole strip. Repeat to use the rest of the mixture.
Bake at 400 F for 15 mins until golden brown. Serve with your favorite dip
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Greek Spanakopita Recipe (Greek Spinach Pie)
This Greek spinach pie is a combination of layers of buttery, flaky, and crispy phyllo (filo) dough with a tart spinach and feta cheese filling!
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Ingredients:
For the spanakopita filling:
2 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
3 to 4 cloves garlic, finely minced
1/2 teaspoon salt
2 pounds fresh spinach (or 16 ounces thawed, frozen spinach) * see notes
3 tablespoons fresh lemon juice
1 cup crumbled feta cheese
For the crust assembly:
1 pound phyllo dough (about 18 sheets large), thawed ** see notes
3/4 cup (1 & 1/2 stick) unsalted butter, melted and cooled
Instructions:
Make the spinach filling: In a large skillet, combine olive oil, onion, garlic, and salt. Place over medium heat and cook for 3 to 4 minutes, or until the onion turns translucent and softens.
If using frozen spinach: Move your skillet off the heat. Drain the frozen spinach very well and squeeze out any excess water, then add the spinach to the skillet along with the lemon juice and feta cheese. Toss to combine, and set aside to prepare the crust.
If using fresh spinach: Wash and drain the spinach well. Add the spinach leaves to the skillet, and continue to cook over medium heat until the spinach is wilted and all of the liquid evaporates (about 5 to 10 minutes). Cool the spinach mixture slightly (for about 10 minutes), then add the lemon juice and feta cheese. Toss to combine, and set aside to prepare the crust.
Preheat your oven to 325°F.
Start layering: Spread some of the melted butter (about 1 tablespoon) along the bottom of a 9x13 inch baking dish. Place 2 layers of phyllo dough on top. The standard size for phyllo dough is about 12 x 18 inches (which is how large my sheets were). So you may need to fold or cut each sheet in half to fit into the baking dish.
Spread another layer of butter over the phyllo. Top with 2 more layers of phyllo dough. Repeat the layering process, alternating between a layer of butter and 2 layers of phyllo dough, until you have about 16 layers of dough (or 8 large sheets folded). Do not top the last layer of phyllo with butter.
Evenly spread half of the spinach mixture over the last layer of phyllo dough. Top the spinach layer with 2 layers of phyllo dough, followed by a butter layer, and 2 more sheets of phyllo. Top with the remaining half of the spinach mixture.
Repeat the layering process again with 2 sheets of phyllo, followed by a brushing of melted butter, until all of the phyllo dough is used up. Top the assembled spanakopita with a final layer of butter.
Cut the spanakopita into your desired piece sizes (it's much, MUCH easier to cut before baking!) I like to go with 12 portions, but you can cut them smaller or larger if you like.
Bake in the center of your preheated 325°F oven for 45 to 50 minutes, or until golden brown on top. Cool slightly before serving!
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Spanakopita | Greek Spinach & Feta Pie
SPANAKOPITA:
TZATZIKI SAUCE:
Spanakopita is a wonderful savory Greek appetizer that's golden and crisp on the exterior and loaded with a delicious spinach and feta filling. Serve it with homemade Tzatziki Sauce for dipping.
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Spanakopita Recipe - Greek Spinach Pie Recipe
This Spanakopita recipe is a combination of the traditional Greek flavors of Spinach and Feta to make a delicious Greek Spinach Pie!
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