Greek Spanakopita
Layers of crispy phyllo encasing a savory filling of spinach, feta, and herbs. A Greek appetizer or main course that everyone loves.
Ingredients
- 2 lbs fresh spinach (or 2 lbs frozen, thawed)
- 1 large onion, diced
- 4 scallions, sliced
- 3 cloves garlic, minced
- 1/2 cup fresh dill, chopped
- 1/2 cup fresh parsley
- 2 cups crumbled feta
- 2 eggs
- 1/4 cup olive oil
- 1 lb phyllo dough, thawed
- 1 cup melted butter (for brushing phyllo)
- Salt, pepper, nutmeg
Instructions
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1
Wilt spinach in batches, drain very well, squeeze out all liquid. Chop.
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2
Sauté onion, scallions, and garlic in olive oil until soft. Combine with spinach, dill, parsley, feta, and eggs. Season with salt, pepper, and nutmeg.
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3
Preheat oven to 375°F. Brush a 9x13 baking dish with butter. Layer 8 phyllo sheets in the dish, brushing each with butter.
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4
Spread filling evenly. Top with another 8 phyllo sheets, brushing each with butter.
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5
Score the top into squares with a sharp knife. Bake 40-45 minutes until deep golden and crispy. Cool 10 minutes before cutting.
