Spanakopita Recipe
Spanakopita, the iconic Greek appetizer. Spinach and cheese wrapped in phyllo
Ingredients
- 1/2 cup Greek olive oil
- 1 onions chopped
- 2 garlic cloves chopped
- 2 bags spinach 20 ounces
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon oregano
- 1 tablespoon fresh lemon juice
- 1/2 lemon zest
- 8 ounces Greek feta crumbled
- 4 eggs lightly beaten
- 1/2 lb packages phyllo dough
- 3/4 cup butter melted
- salt and pepper to taste
Instructions
- Preheat oven to 350F
- Heat olive oil in a large saucepan over medium heat.
- Add onion and garlic, cook until onions are soft.
- Add spinach, dill, oregano, lemon, and lemon zest, mix well.*
- Cook for 10 minutes
- While cooking, add eggs to separate bowl, and beat with fork until well mixed.
- Remove from heat and add feta cheese, eggs, pepper, mix until well incorporated.
- Take one sheet of phyllo and lay it down flat in pan and brush with a light coating of melted butter
- Repeat about 9 more times to have 10 pieces of phyllo total.
- Pour Spinach cheese mixture over phyllo, spread evenly.
- Repeat #8 until you have 10 more sheets of phyllo over spinach mixture (sheet, butter, sheet)
- Bake for about 30-40 minutes or until golden brown
- Enjoy your Spanakopita!
Notes
* We actually cook this in a tall pot, like what you would use to make soup. This way you can add the spinach bag one at a time, and cook it down. The spinach will wilt, so do not worry about it fitting in the pot.
**This make about 9 pieces in our 9 x 9 inch pan.
***For a variation (and to get them to look like they do in stores), you can layer the phyllo and cut into strips, add spinach mix to one end, and fold up into a triangle shape and place on baking sheet.
**This make about 9 pieces in our 9 x 9 inch pan.
***For a variation (and to get them to look like they do in stores), you can layer the phyllo and cut into strips, add spinach mix to one end, and fold up into a triangle shape and place on baking sheet.