best spanakopita recipe

This buttery Greek spanakopita is so easy to make at home. Check out the recipe on Delish.com! 

Best-Ever Spanakopita

(10-oz.) packages frozen chopped spinach, thawed

olive oil

onion, finely chopped

green onions, thinly sliced

garlic,

oregano

red pepper flakes (optional)

Kosher salt

black pepper

c. dill

lemon

c. crumbled feta

nutmeg (optional)

(17"-x-12") phyllo sheets, thawed if frozen

c. (1 1/2 sticks) melted butter

<blockquote>The recipe was really easy to follow along, and the video helped too. The spinach mixture is really flavorful. Spanakopita is my favorite food, and this tastes authentic, like from a restaurant. </blockquote>

I've made these 3 times now and finally seem to be able to manage the phyllo dough. They are very tasty. My husband takes 5 of them in his lunch each day that I have them. I always save a few for myself.

I just made them.  I added a little garlic powder and left the nutmeg out.  They are absolutely outstanding.  I yielded 30 pieces.  I have to admit though,. I only had to cook them for 15 minutes.  Maybe my oven was running hot.

https://streaming.hearstdigitalstudios.com/948f810c-a3cc-4575-aadd-f9fa90d849a7/video_rover_16x9_1080p_hd_1551281641_59220.mp4

This Spanakopita Is SO Much Better Than Store Bought

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)

salt

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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Best-Ever Spanakopita

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Top 2 best spanakopita recipe recipes from across the web

The most viewed best 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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Best-Ever Spanakopita

Easy Spanakopita Recipe

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