Spanakopita

Yield: 12 pieces

Author: Chef Jorge Montes

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Spanakopita

Spanakopita is a classic Greek dish that strikes a balance between lightness and richness. The flaky, buttery phyllo dough provides an airy crunch, contrasting beautifully with the earthy spinach and creamy feta filling. Every bite is a satisfying combination of textures and savory goodness.

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Ingredients

• 1 lb. cooked, chopped spinach
• 1 tbsp chopped parsley
• 2 oz feta crumbles
• 1 cup yellow onion, diced small
• 2 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp dry dill
• Salt and pepper to taste
• 1 egg, beaten
• 1/2 cup melted butter
• 4 large sheets of phyllo dough

Instructions

Preparation

1. Heat 3 tbsp olive oil in a pan over medium heat. Add the diced onion and sauté for about 7 minutes until softened.
2. Add the minced garlic and cook for an additional 2 minutes until fragrant. Remove from heat.
3. In a large mixing bowl, combine the cooked spinach, sautéed onion and garlic, chopped parsley, feta crumbles, dry dill, salt, pepper, and the beaten egg. Mix well.
4. Lay one sheet of phyllo dough on a clean surface and brush with melted butter.
5. Place a second sheet of phyllo on top and brush with more melted butter, creating 2 layers.
6. Cut the layered phyllo into long 2-inch-wide strips.

Assembly

1. Spoon a scoop of the spinach filling onto the bottom of each phyllo strip.
2. Fold one corner of the strip over the filling to create a triangle, then continue folding the triangle up along the strip, like folding a flag, until you reach the top. You should get 6 pieces per strip.
3. Repeat this process with the remaining 2 sheets of phyllo dough and the filling.
4. Once all the triangles are formed, brush them with the remaining melted butter to ensure they bake up golden and crispy.
5. Preheat your oven to 350°F (175°C).
6. Place the spanakopita triangles on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes, or until the phyllo is golden brown and crisp.
8. Allow the spanakopita to cool for a few minutes before serving.

Notes

Pair this Spanakopita with a crisp and refreshing white wine, such as Assyrtiko from Greece or a Sauvignon Blanc. The bright acidity of the wine will cut through the richness of the feta and butter, while complementing the herbaceous and vegetal notes of the spinach. For a non-alcoholic option, sparkling water with a squeeze of lemon will add a refreshing touch that balances the flavors of the dish.

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