What ingredients are typically used in Spanakopita?
Looking for an authentic Greek appetizer to liven up your menu? Look no further than spanakopita! Made with buttery filo dough and a savory spinach and feta cheese filling, this dish is perfect for parties, potlucks, or even just a cozy night in.
- 1 pound fresh spinach
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped scallions
- 2 eggs, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter, melted
- 12 sheets phyllo dough
- Preheat the oven to 375°F.
- Wash the spinach and remove any tough stems. Steam for 5 minutes, or until wilted.
- Place the spinach in a colander and press out as much liquid as possible. Finely chop the spinach and transfer to a large bowl.
- Add the feta cheese, ricotta cheese, dill, parsley, scallions, eggs, salt, and pepper to the bowl with the spinach. Mix well.
- Brush a 9×13 inch baking dish with some of the melted butter.
- Unroll the phyllo dough and cover with a damp towel to prevent drying out. Take one sheet of phyllo and place it in the prepared baking dish, letting the edges hang over the sides. Brush with melted butter.
- Repeat with 5 more sheets of phyllo, brushing each one with butter.
- Spoon the spinach mixture into the pan, spreading it evenly.
- Layer 6 more sheets of phyllo on top, brushing each with butter.
- Tuck the edges of the top layer of phyllo into the sides of the pan.
- Brush the top with butter.
- Bake for 40-45 minutes, or until golden brown and crispy.
- Cool for 10 minutes before cutting into squares and serving.