Description
Spanakopita is a delightful Greek dish that features layers of crispy phyllo dough enveloping a savory filling of spinach and feta cheese. This traditional Mediterranean pastry is not only a crowd-pleaser but also incredibly versatile, making it perfect for any occasion. Whether served as an appetizer at a party, alongside a fresh salad for lunch, or as a hearty main dish, spanakopita offers flaky texture and rich flavors that everyone will adore. With simple ingredients and easy preparation steps, you can bring the taste of Greece into your kitchen. Enjoy this delicious recipe and impress your family and friends!
Ingredients
Scale
- 16 ounces phyllo dough
- 1 cup olive oil
- 20 ounces frozen chopped spinach (thawed and drained)
- 1 yellow onion (finely diced)
- 12 ounces crumbled feta cheese
- 1 bunch fresh parsley (minced)
- 1 ½ cups grated Parmesan cheese
- 3 large eggs
- 3 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
- Kosher salt to taste
Instructions
- Preheat your oven to 325°F (163°C). Brush a 9×13-inch baking pan with olive oil.
- Roll out the thawed phyllo dough and cover it with a damp paper towel to prevent drying.
- Layer two sheets of phyllo in the pan, brushing each layer with olive oil; repeat until eight sheets remain.
- In a mixing bowl, combine spinach, diced onion, feta cheese, parsley, Parmesan cheese, eggs, garlic, red pepper flakes, and salt. Mix well.
- Spread the filling evenly over the layered phyllo dough.
- Top with remaining phyllo sheets, brushing every two layers with olive oil.
- Cut through the top layer into serving sizes before baking.
- Bake for about one hour or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 2g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg