Imagine a dish so delectable that it transports you straight to the sun-drenched islands of Greece with just one bite! Spanakopita isn't just a pie; it's a crispy, golden symphony of spinach and cheese nestled between delicate layers of phyllo dough that will make your taste buds dance with joy. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to turn an ordinary meal into an extraordinary culinary experience that will have your family and friends begging for seconds!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Greek
Serves: 8 servings
Ingredients
- 1 pound fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 onion, chopped
- 2 eggs, beaten
- 1 package phyllo dough
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your Spanakopita bakes evenly and becomes golden brown.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 5-7 minutes.
- Add the chopped spinach to the skillet with the onions. Cook until the spinach wilts and reduces in volume, about 5-10 minutes. Stir occasionally to ensure even cooking.
- Once the spinach is cooked, remove the skillet from heat and let the mixture cool slightly. Season with salt and pepper to taste.
- In a large mixing bowl, combine the crumbled feta cheese, ricotta cheese, grated Parmesan cheese, and the beaten eggs. Mix well until all ingredients are thoroughly combined.
- Add the cooled spinach and onion mixture to the cheese mixture. Stir gently to combine all the ingredients evenly.
- Unroll the package of phyllo dough and cover it with a damp kitchen towel to prevent it from drying out. Working with one sheet at a time, lay a sheet of phyllo dough on a clean surface and brush it lightly with olive oil. Repeat this process, layering 5-6 sheets of phyllo dough, brushing each layer with olive oil.
- Once you have your layers, carefully place the phyllo dough into a greased 9x13 inch baking dish, allowing the edges to hang over the sides of the dish.
- Pour the spinach and cheese filling into the phyllo-lined baking dish, spreading it evenly across the surface.
- Fold the overhanging edges of the phyllo dough over the filling to enclose it. If desired, you can layer additional sheets of phyllo dough on top, brushing each with olive oil, for a crispier top crust.
- Using a sharp knife, score the top layers of phyllo dough into squares or diamond shapes. This will help the pie to bake evenly and make it easier to cut once baked.
- Brush the top of the pie with any remaining olive oil to achieve a golden finish.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and crispy.
- Once baked, remove the Spanakopita from the oven and let it cool for about 10 minutes before slicing into squares. Serve warm or at room temperature.
Tips
- Keep your phyllo dough covered with a damp towel while working to prevent it from drying out and becoming brittle.
- Don't be afraid to brush each phyllo layer generously with olive oil - this creates those irresistibly crispy, flaky layers.
- Use fresh spinach if possible, as it provides a more vibrant flavor and texture compared to frozen spinach.
- Let the spinach mixture cool slightly before mixing with cheese to prevent the eggs from scrambling.
- Score the top layers before baking to make cutting easier and ensure even cooking.
- For extra richness, you can add a pinch of nutmeg to the cheese and spinach mixture.
- Serve warm or at room temperature for the best flavor and texture experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 15g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
