authentic spanakopita recipe

The traditional Greek spanakopita recipe (spinach pie) with crispy phyllo and juicy spinach stuffing! Discover how to make it to perfection just like yiayia

Spanakopita recipe (Authentic Greek spinach pie)

red onions,

spring onion, finely chopped (optional)

garlic,

spinach, washed and roughly chopped (18 ounces)

nutmeg

feta cheese, crumbled (7 ounces)

eggs, beaten

fresh dill, chopped (optional)

butter

salt and pepper

all-purpose flour (10.5 ounces)

olive oil

tbsp red wine vinegar

salt

water (1/2- 3/4 of a cup)

To prepare this spanakopita recipe start by making the phyllo dough first. (For step by step instructions Homemade phyllo dough). Alternatively use commercial phyllo dough.

When done, heat the oven to 200C/fan 180C/gas 6.

To prepare the filling for this spanakopita recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted. Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs, spring onion and season.

For this spanakopita recipe you will need a non stick baking pan, about 25cm. Put the first sheet of filo in the pan and sprinkle with olive oil, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and sprinkling with olive oil. Use 2-3 phyllo sheets, depending on how thick your phyllo is. Tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a 25*35 cm baking dish. Layer the 2-3 phyllo sheets to form the bottom of the spanakopita, tip in the filling and top with 2-3 more phyllo sheets.

Brush the top of the spanakopita with olive oil and scar with a sharp knife. Bake in preheated oven for about 60 minutes until the phyllo is crisp and golden.

Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spanakopita with Greek salad. Enjoy!

My simplified method for spanakopita, Greek Spinach Pie, is to pour the clarified butter over the assembled filled phyllo. So much faster! And the results are just as crisp, flaky and delicious as if you buttered every layer individually. Cut the pie into however many pieces you&#39;d like, larger for a main dish, medium for a side dish, and small for appetizers for a crowd.

Easy Spanakopita Recipe

frozen chopped spinach, thawed

feta cheese, crumbled

small curd cottage cheese

cream cheese, softened

eggs, whisked

scallions, finely sliced (both white and green parts)

black pepper

dill

butter,

phyllo

Heat the oven to 350°F. Squeeze the spinach in the sink to remove as much liquid as possible.

In a large bowl, combine the feta cheese, cottage cheese, and cream cheese until well incorporated (it helps to stir the room-temp cream cheese in a small bowl first to loosen it and smooth it out).

Add the eggs and mix well. Stir in the scallions, spinach, salt, pepper, and dill.

Brush the bottom of a 13” x 9” x 2”-inch glass or metal (not dark) pan with a teaspoon or two of the clarified butter.

Remove one sleeve of the phyllo from its wrapping and gently unfold it. Trim the long side by an inch so it will fit into the pan. Lay the entire stack in the bottom of the pan and smooth to fit.

Spoon the filling over the phyllo and gently spread the filling evenly over the phyllo.

Remove the other sleeve of the phyllo from its wrapping and do the same as with the first: trim the long side by an inch so it will fit into the pan. Lay the entire stack over the filling layer and smooth to fit.

Use the tip of a sharp chef&#39;s knife to mark where your cuts will be around the edge of the pan: one mark on the short side and three marks on the long side, evenly spaced. Then cut the length of the phyllo down the middle, making sure to cut all the way through to the bottom of the pan. Make three cuts crosswise to get 8 large pieces, again cutting all the way through to the bottom of the pan.

Pour the melted clarified butter evenly over the assembled and cut pie. Use the tip of the knife to again cut through where the cuts were made previously to ensure the butter gets fully absorbed.

Bake for about 50 minutes, or until golden brown. Let the spanakopita rest for a few minutes, then cut from the pan and serve.

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Spanakopita recipe (Authentic Greek...

Spanakopita recipe (Authentic Greek...

Easy Spanakopita Recipe

Top 3 authentic spanakopita recipe recipes from across the web

The most viewed authentic spanakopita recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spanakopita recipe (Authentic Greek...

Spanakopita recipe (Authentic Greek...

Easy Spanakopita Recipe

The most viewed authentic spanakopita recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine