If you love Greek food or enjoy a challenge, then following this recipe will be perfect! This recipe is more of a simplified version of the original Spanakopita recipe. It is made to be more accessible to make and easier to follow.
What is Spanakopita? Spanakopita is a savory spinach pie, and it has a Greek origin. People typically serve Spanakopita with a Greek salad, hummus, Tzatziki (class of soup, dip, our sauce found in Southeastern Europe and West Asia.), Greek yogurt, a cheese dip, and a southwest salad dressing. This recipe is paired with tomatoes, as it complements the flavor of spinach. Though, opting out on the tomato will not change the flavor of the recipe. It’s completely okay if you swap the garnish out with something more fitting to your tastes.
Prep Time
30 minutes to 2 hours
Cooking Time
1 hour
Total
1 ½ to 3 hours
Ingredients
- 2 bags of 16oz spinach
- 3 large eggs
- Phyllo dough – 14 x 18 inch sheets recommended
- 2 packages of 8oz feta cheese
- 1 white onion
- 1 cup of butter
- 1 tsp of white pepper – Adjust to taste
- 1 tsp of Salt – Adjust to taste
- 1 to 2 Tbsp Olive oil
- 1 tomato – Garnish, save until end
Instructions
- Preheat the oven to 350 degrees, and then dice the onion.
- In a medium-sized skillet, sauté onions in olive oil until translucent. Then, put it off to the side until later.
- Melt butter and put it off to the side.
- Squeeze water out of spinach and put it into a bowl.
- Add onions and oil – Do not strain.
- Whisk eggs and set off to the side.
- Add crumbled feta cheese to the spinach.
- Add most of the egg to the spinach, while saving the rest of the egg for later use.
- Add all the dry ingredients to the spinach – white pepper and salt.
- Mix the spinach mixture until ingredients are distributed evenly, then out off to the side for later use.
- Take out a medium-sized glass baking pan, and using a brush, brush the bottom of the pan with butter.
- Take the Phyllo dough and cut it into the size of the baking pan.
- Take each sheet of Philo dough (10 sheets) individually and lay it in the pan. Brush each layer with butter in between each individual sheet. – Make sure each sheet of Philo dough is evenly brushed with butter before putting down another sheet.
- After adding the bottom layer of Philo dough, add the spinach mixture.
- Layer each individual sheet of Philo dough just like Step 13 – Make sure to tuck in the sides of the Philo dough to create the crust of the Spanakopita.
- Take the saved egg mixture and lightly brush it on top of the Spanakopita, then put it in the oven. Allow it to cook for 1 hour – Do not open the oven during this time.
- When finished, the results should be golden brown and crispy.
- Slice fresh tomato as garnish.
Images
- Uncut
- Cut and plated
