Description
This classic Spanakopita recipe features a delicious Greek savory pastry filled with spinach, feta cheese, onions, and herbs, wrapped in crispy layers of buttery phyllo dough. Perfect as an appetizer or a light meal, these golden, flaky triangles are baked to perfection for a crunchy outside and moist, flavorful filling.
Ingredients
Units
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Filling
- 1 onion, chopped
- 3 tablespoons olive oil
- 1/2 cup green onion, chopped
- 10 ounces frozen spinach, thawed and excess moisture squeezed out
- 1 tablespoon lemon juice
- 1 1/2 cups crumbled feta cheese
- 2 eggs, beaten
- 1 teaspoon ground nutmeg
- 2 tablespoons dried oregano
Pastry
- 8 tablespoons unsalted butter, melted (1 stick)
- 14 sheets phyllo dough
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Defrost and prepare spinach: Remove phyllo dough from the freezer to defrost. Thaw frozen spinach and squeeze out all excess moisture using a clean kitchen towel.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and green onion and sauté until soft. Add the spinach and cook until limp. Stir in lemon juice, then remove from heat and let cool. If excess liquid remains, drain spinach mixture in a colander and squeeze out extra water.
- Mix filling: Allow spinach mixture to cool completely. In a medium bowl, beat eggs with crumbled feta cheese and ground nutmeg. Combine with cooled spinach mixture and stir well until all ingredients are fully incorporated.
- Preheat oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Prepare phyllo layers: Unroll the phyllo dough and cover the remaining sheets with a damp towel to prevent drying. Lay one sheet on a work surface, brush with melted butter, and sprinkle with dried oregano. Add a second sheet, brush with butter, and sprinkle with oregano as well.
- Cut and fill phyllo strips: Using a pizza cutter, cut the phyllo sheets lengthwise into 4 equal strips, about 2 inches wide. Place a heaping tablespoon of filling near one corner of a strip. Fold the corner over the filling to form a triangle, then continue folding the triangle along the strip like folding a flag until fully wrapped. Repeat with remaining phyllo and filling.
- Bake spanakopita: Arrange the spanakopita triangles on the prepared baking sheets. Brush the tops with additional melted butter and optionally sprinkle grated Parmesan cheese over them. Bake in the preheated oven for 30 minutes, until the triangles are golden brown and crispy. Remove from the oven and let cool slightly before serving.
Notes
- Thoroughly removing moisture from spinach is crucial to prevent soggy phyllo.
- Cover phyllo dough with a damp towel throughout preparation to keep it pliable.
- You can make these triangles ahead and freeze them before baking; bake directly from frozen, adding extra few minutes to bake time.
- Parmesan cheese topping is optional but adds a nice savory crust.
- Use unsalted butter to control sodium content; you can also substitute olive oil for brushing if preferred.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven to retain crispness.
Nutrition
- Serving Size: 2 triangles (about 100g)
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
