Spanakopita Recipe: A Flaky, Savory Delight
Spanakopita, the quintessential Greek spinach pie, is a culinary masterpiece that combines flaky layers of phyllo dough with a savory filling of spinach, herbs, and feta cheese. This recipe guides you through creating this delicious dish, focusing on tips and tricks for the perfect spanakopita every time.
Ingredients for the Filling:
- 1 tablespoon olive oil: Provides richness and flavor.
- 1 large onion, finely chopped: Adds sweetness and depth.
- 2 cloves garlic, minced: Essential for aromatic punch.
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry: Crucial to avoid a soggy pie. Thoroughly squeezing out excess water is key!
- 1 cup crumbled feta cheese: The salty, tangy heart of spanakopita.
- 1/2 cup chopped fresh dill: Adds a bright, herbaceous note.
- 1/4 cup chopped fresh parsley: Contributes freshness and color.
- 2 large eggs, lightly beaten: Binds the filling and adds richness.
- 1/4 teaspoon ground nutmeg: A warm spice that complements the spinach.
- Salt and freshly ground black pepper to taste: Adjust to your preference.
Ingredients for the Crust:
- One 1-pound package phyllo dough, thawed according to package directions: The foundation of this amazing pie. Keeping the phyllo dough moist is crucial to prevent it from drying out. Use a damp kitchen towel to cover the sheets as you work.
- 1/2 cup (1 stick) unsalted butter, melted: For that signature golden-brown, crispy crust.
Instructions:
Preparing the Filling:
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
- Combine the ingredients: Add the squeezed spinach, feta cheese, dill, parsley, eggs, nutmeg, salt, and pepper to the skillet. Stir well to combine. The mixture should be well incorporated but not overly wet.
- Let the filling cool slightly: This prevents the phyllo dough from becoming soggy.
Assembling the Spanakopita:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- Layering the phyllo: Working quickly to prevent the phyllo from drying out, lay one sheet of phyllo in the bottom of the pan, letting it drape over the sides. Brush with melted butter. Repeat with 5-6 more layers, brushing each with butter.
- Adding the filling: Spread the spinach mixture evenly over the phyllo layers.
- Top with phyllo: Fold the overhanging phyllo over the filling. Top with 5-6 more layers of phyllo, brushing each with melted butter. You can create a decorative top by cutting the remaining phyllo into strips and arranging them over the pie.
- Bake: Bake for 40-45 minutes, or until the spanakopita is golden brown and the filling is heated through.
- Cool and serve: Let the spanakopita cool slightly before slicing and serving. Enjoy warm or at room temperature.
Tips for the Perfect Spanakopita:
- Don't skip squeezing the spinach: Excess moisture is the enemy of a crispy spanakopita.
- Work quickly with the phyllo: Keep it covered to prevent drying.
- Use high-quality phyllo: It makes a difference in the final product.
- Don't overbake: Overbaking will result in a dry, hard spanakopita.
Serving Suggestions:
Serve your spanakopita as a main course, side dish, or appetizer. It pairs well with a simple Greek salad, tzatziki sauce, or a glass of crisp white wine.
This recipe provides a detailed guide to making delicious spanakopita. Experiment with different herbs and cheeses to create your own unique version. Enjoy!
