What are the traditional ingredients used in making Feta and Spinach Spanakopita?
If you are looking for a classic and delicious Greek appetizer, you should definitely try the Feta and Spinach Spanakopita. This savory pastry is traditionally made with phyllo dough, spinach, feta cheese, and herbs, and baked until golden and crispy. It is perfect as a party snack, a light lunch, or a side dish for dinner.
- Prep time: 30 minutes
- Cook time: 25 minutes
- Total time: 55 minutes
- Serves: 6-8
- 1 package phyllo dough (16 ounces)
- 1/2 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 10 ounces frozen spinach, thawed and drained
- 8 ounces feta cheese, crumbled
- 2 eggs, beaten
- Preheat the oven to 375°F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened.
- Add the parsley, dill, salt, and black pepper. Cook for 1 minute.
- Add the spinach, and cook until any excess liquid has evaporated.
- Remove from the heat, and stir in feta cheese and eggs.
- Grease a large baking dish with olive oil.
- Unroll the phyllo dough, and cut it into large squares.
- Place one square of phyllo dough in the baking dish, and brush it with olive oil.
- Repeat with several more layers of phyllo dough and olive oil, until you have used half of the dough.
- Spoon the spinach mixture over the phyllo dough.
- Cover with the remaining phyllo dough layers, brushing each layer with olive oil.
- Trim any overhanging edges with a sharp knife.
- Bake for 25 minutes, or until golden and crispy.
- Let it cool for a few minutes, then cut it into squares or triangles.
Congratulations, you have made a delicious Feta and Spinach Spanakopita! Serve it warm or at room temperature, garnished with some fresh herbs, lemon wedges, or a drizzle of olive oil. Your guests will love it!