Spanakopita (greek Spinach Pie)

Spanakopita, a traditional Greek dish, is a deliciously flaky pastry filled with a savory mixture of spinach, feta cheese, and aromatic herbs. This beloved dish captures the essence of Mediterranean cuisine, combining simple ingredients to create a comforting and satisfying meal. The layers of crisp phyllo dough envelop a rich filling that is both nutritious and bursting with flavor. Whether served as an appetizer, snack, or main course, Spanakopita is perfect for any occasion, from festive gatherings to cozy family dinners. Enjoy it warm from the oven or at room temperature, paired with a refreshing salad or yogurt dip.

Ingredients:

• 1 pound fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 2 large eggs, lightly beaten
• ¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
• ¼ cup fresh parsley, chopped (or 1 tablespoon dried parsley)
• Salt and pepper, to taste
• 1 package (16 oz) phyllo dough, thawed
• ½ cup unsalted butter, melted (or olive oil)

Instructions:

1. Prepare the Filling: If using fresh spinach, wash and chop it. In a large skillet over medium heat, sauté the onion and garlic in a drizzle of olive oil until softened, about 5 minutes. Add the spinach and cook until wilted (if using fresh), then remove from heat. Allow to cool slightly.
2. Mix the Filling: In a large bowl, combine the cooked spinach mixture with the feta cheese, ricotta cheese, beaten eggs, dill, parsley, salt, and pepper. Mix well until all ingredients are combined.
3. Prepare the Phyllo Dough: Preheat your oven to 375°F (190°C). Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Take one sheet of phyllo, brush it lightly with melted butter, and place another sheet on top. Repeat this process for about 4-5 sheets to create a sturdy base.
4. Fill and Fold: Place a portion of the spinach filling along one edge of the phyllo. Fold the sides over the filling, then roll the phyllo tightly into a log or spiral shape. Place the spanakopita on a baking sheet lined with parchment paper, seam-side down. Repeat with the remaining dough and filling.
5. Bake: Brush the tops of the spanakopita with more melted butter. Bake in the preheated oven for 30-35 minutes, or until golden brown and crispy.
6. Serve: Allow the spanakopita to cool for a few minutes before slicing. Serve warm or at room temperature, and enjoy this delightful Greek dish that’s sure to impress!