Greek Spanakopita Recipe: A Flaky, Savory Delight
Are you ready to embark on a culinary journey to the sun-drenched shores of Greece? This recipe will guide you through making authentic Greek spanakopita, a savory masterpiece of flaky phyllo pastry filled with a vibrant mixture of spinach and herbs. Get ready to impress your friends and family with this delicious and surprisingly easy-to-make dish!
Understanding the Magic of Spanakopita
Spanakopita, meaning "spinach pie," is more than just a dish; it's a taste of tradition. The heart of this recipe lies in the perfect balance of flaky phyllo dough and a savory spinach filling. The crispy layers of phyllo contrast beautifully with the soft, herbaceous filling, creating a symphony of textures and flavors in every bite.
Ingredients You'll Need:
This recipe yields approximately 8 servings. Adjust quantities as needed for larger or smaller batches.
For the Filling:
- 1 pound fresh spinach, thoroughly washed and chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped (optional, but adds a wonderful fresh flavor)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup crumbled feta cheese
- 2 large eggs, lightly beaten
- Salt to taste
For the Pastry:
- 1 package (1 pound) phyllo dough, thawed according to package instructions
- 1/2 cup (1 stick) unsalted butter, melted
Step-by-Step Instructions:
Preparing the Spinach Filling:
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Wilt the spinach: Add the chopped spinach to the skillet and cook until wilted, about 5-7 minutes. Drain any excess liquid.
- Combine the ingredients: Transfer the spinach mixture to a large bowl. Stir in the dill, parsley, mint (if using), pepper, nutmeg, feta cheese, and eggs. Season with salt to taste. Mix well to combine. Let the mixture cool completely. This is crucial for easier handling of the phyllo.
Assembling the Spanakopita:
- Preheat your oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking pan.
- Layering the phyllo: Carefully unfold the phyllo sheets. Work quickly to prevent them from drying out. Brush each sheet lightly with melted butter. Layer about 5-6 sheets in the prepared pan, letting the edges overhang slightly.
- Adding the filling: Spread the cooled spinach filling evenly over the phyllo sheets.
- Top layers: Layer the remaining phyllo sheets, brushing each with melted butter. Tuck in the overhanging edges.
- Cutting and baking: Using a sharp knife, cut the spanakopita into squares or rectangles before baking. This makes it easier to serve.
- Bake to golden perfection: Bake for 30-40 minutes, or until the spanakopita is golden brown and crispy. Keep an eye on it to prevent burning.
- Rest and serve: Let the spanakopita cool slightly before serving. Enjoy warm!
Serving Suggestions:
Serve your warm spanakopita with a simple Greek salad and a glass of chilled white wine for a truly authentic Greek experience. It's also delicious served as an appetizer or side dish.
Tips for Spanakopita Success:
- Use fresh spinach: Fresh spinach yields the best flavor and texture.
- Don't overcook the spinach: Overcooked spinach will become watery and mushy.
- Cool the filling completely: This prevents the phyllo from becoming soggy.
- Work quickly with the phyllo: Phyllo dries out easily, so keep it covered with a damp cloth when not in use.
- Don't be afraid to experiment: Add other herbs or spices to personalize your spanakopita.
This recipe provides a fantastic foundation for creating your own delicious Greek spanakopita. Enjoy the process and the delicious results! Remember to share your culinary creations with us – we'd love to see your spanakopita masterpieces!
