Spanakopita
(Vegetarian)
This is my favorite Greek dish. Spinach tossed with fresh herbs and feta, perfectly wrapped around flaky phyllo dough and baked until golden. The best!!
Yield: 8 Servings
Spanakopita (Greek Spinach Pie)
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M
Ingredients
- 2 cups, Frozen Spinach, thawed and drained
- 1/2 Yellow Onion, diced
- 4 Garlic Cloves, minced
- 2 cups Feta Cheese, crumbled
- 1/2 cup Scallions, chopped
- 1/2 cup Fresh Dill, chopped
- 1/4 cup Fresh Mint, chopped
- 1 Lemon, zested and juiced
- 1 Egg
- 1/2 tsp Black Pepper
- 3/4 tsp Kosher Salt
- 12 Sheets Phyllo Dough
- Olive oil
- 9-inch Springform Pan
Instructions
- Sauté onion and garlic with a little olive oil on medium-low heat for a few minutes until the onions have cooked down and softened.
- Transfer onions and garlic to a mixing bowl and add in spinach, feta, scallions, mint, dill, lemon, egg, salt, pepper and combine.
- Drizzle olive oil on the bottom of the springform pan and begin to layer phyllo dough, one piece at a time, drizzling olive oil in between each layer.
- There should be a good amount of phyllo dough that hangs over the pan.
- Once all 12 sheets of dough are layered, trim the edges so only about 3 inches of the phyllo dough hang over.
- Drizzle olive oil down on the final sheet of phyllo in the pan and place the spinach filling down.
- Begin tucking the excess phyllo dough around the inside edges of the pan, so a ring of dough forms, leaving just the center part of the spinach filling exposed.
- Drizzle more olive oil around the top ring of phyllo dough and sprinkle with salt
- Bake at 375F until the phyllo dough is golden brown, about 45 minutes.
- Allow to sit for about 30 minutes before serving. Serve warm or at room temperature.
