Spanakopitaby Nicholas Wilson (@cookmorewasteless12)
Spanakopita is a delectable Greek pastry filled with spinach and feta cheese, encased in flaky phyllo dough, offering a perfect blend of savory flavors and a satisfying crunch.
Ingredients for the Phyllo Pastry
- 1package of phyllo pastry sheets (usually 16-18 sheets)
- 1/2cup(1 stick) unsalted butter
- Cooking spray or additional melted butter for greasing the baking dish
Ingredients for the Spinach and Feta Filling
- 1lb(450g) fresh spinach
- 1cupcrumbled feta cheese
- 1cupricotta cheese
- 1/2cupgrated Parmesan cheese
- 1small onion
- 2tbspolive oil
- 2large eggs
- 1/4cupfresh dill
- Salt and pepper to taste
Prepare the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent, about 3-4 minutes.
Add the chopped spinach to the skillet and cook until wilted and most of the moisture has evaporated, about 5-7 minutes.
Remove the spinach mixture from the heat and allow it to cool slightly.
In a mixing bowl, combine the cooled spinach mixture, crumbled feta cheese, ricotta cheese, Parmesan cheese, beaten eggs, chopped dill (if using), salt, and pepper. Mix everything together until well combined. Set the filling aside.
Prep the Phyllo Dough:
Preheat your oven to 350°F (175°C).
Unroll the phyllo pastry sheets and cover them with a damp kitchen towel to prevent them from drying out while you work.
Assemble the Spanakopita:
Brush a 9x13-inch baking dish with melted butter or lightly grease it with cooking spray.
Lay one sheet of phyllo dough in the bottom of the dish and brush it with melted butter. Repeat this process, layering and buttering each sheet, until you have about 8 sheets layered.
Add the Filling:
Spread the spinach and cheese filling evenly over the layered phyllo sheets in the dish.
Top with More Phyllo:
Layer the remaining phyllo sheets on top of the filling, buttering each sheet as before. Ensure the top layer is well-buttered.
Score and Bake:
Using a sharp knife, score the top layers of phyllo into serving-size pieces or triangles. This will make it easier to cut after baking.
Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the spanakopita is golden brown and crispy.
Remove from the oven and let it cool slightly before cutting along the scored lines. Serve warm.
Tips & Tricks
Be Patient: Working with phyllo dough can be a bit finicky, so don't rush. Take your time, and if a sheet tears, you can often patch it with a little melted butter.
Nicholas Wilson | Writer Author The Sustainable Kitchen: A Comprehensive Guide "The Sustainable Kitchen" is a culinary movement rooted in conscious a...