Name: Classic Greek Spanakopita
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 500 g frozen spinach, thawed; 1 medium onion, finely chopped or 3-4 spring onions, chopped (only white parts); 2 tablespoons (30 ml) olive oil, plus more for brushing the phyllo; 3 tablespoons (45 ml) chopped parsley; 2 tablespoons (30 ml) chopped dill; 1/4 cup chopped fresh mint (or 30 ml vegetable oil); 1/4 teaspoon (1 ml) nutmeg; 1 teaspoon (5 ml) sugar; 10-12 ounces (280-340 g) crumbled and grated beef feta; 2-3 medium eggs or 2 large; 12 phyllo sheets

Description

Discover how to make a delicious Classic Greek Spanakopita with this easy recipe. Learn the traditional method for a perfect flaky pastry and savory filling.

Ingredients

500 g frozen spinach, thawed
1 medium onion, finely chopped or 3-4 spring onions, chopped (only white parts)
2 tablespoons (30 ml) olive oil, plus more for brushing the phyllo
3 tablespoons (45 ml) chopped parsley
2 tablespoons (30 ml) chopped dill
1/4 cup chopped fresh mint (or 30 ml vegetable oil)
1/4 teaspoon (1 ml) nutmeg
1 teaspoon (5 ml) sugar
10-12 ounces (280-340 g) crumbled and grated beef feta
2-3 medium eggs or 2 large
12 phyllo sheets

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Instructions

Set your oven to a temperature of 350°F (180°C) to preheat.
Warm up a medium-sized pan and add a tablespoon of olive oil.
Cook the onions in the pan until they become tender.
Introduce the spinach after draining excess liquid thoroughly.
Stir the spinach along with the onion for a short while.
Incorporate the herbs, nutmeg, and sugar, and continue to sauté for another 2-3 minutes. Allow the mixture to cool.
Divide the feta by grating half and crumbling the remainder.
Whisk the eggs in a small bowl and blend in the feta.
Combine the egg and feta mixture with the spinach, adding the other tablespoon of olive oil. Mix until everything is well combined.
Coat a baking pan, approximately 10 X 15 inches, with olive oil.
Lay a phyllo sheet in the pan and brush it with olive oil. Do the same with five additional sheets.
Distribute the spinach mixture evenly over the phyllo.
Top with six more phyllo sheets, brushing each with olive oil. Trim or tuck in any excess phyllo hanging over the edge.
Score the surface with a knife into about 10-12 portions, careful not to cut all the way through.
Bake for roughly 40 minutes until the phyllo turns a golden color.
Take it out of the oven and allow it to cool. Cut into pieces.
Savor at room temperature, or if a crispier phyllo is desired, heat in the oven before serving.

Notes

For a lighter option, combine crumbled and grated feta cheese.
Ensure spinach is well drained to avoid a soggy pie.
Try using oregano or thyme for added flavor, and consider using store-bought phyllo dough to save time.