Greek Spinach Pie Spanakopita Recipe with Feta Bliss Inside

Oh my goodness, let me tell you about the magic of Greek cuisine! It’s a beautiful tapestry of flavors and traditions, and one dish that truly captures my heart is the Greek Spinach Pie, or Spanakopita. Imagine layers of flaky phyllo pastry wrapped around a luscious filling of fresh spinach and creamy feta cheese—can you smell that? I remember the first time I tried this dish at a beachside tavern in Greece. The sun was setting, and each bite was like a warm hug. This recipe brings that same joy to my kitchen and will undoubtedly do the same for you!

Ingredients for Greek Spinach Pie Spanakopita Recipe with Feta

Gathering the right ingredients is key to making a delicious Spanakopita! Here’s what you’ll need:

• 1 lb fresh spinach, washed and chopped
• 1 cup feta cheese, crumbled
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• 8 sheets phyllo pastry
• Salt and pepper to taste

Trust me, using fresh spinach really elevates this dish, and don’t skimp on that crumbled feta! It’s what makes this pie sing with flavor.

How to Prepare Greek Spinach Pie Spanakopita Recipe with Feta

Alright, let’s bring this delicious Spanakopita to life! First things first, you want to preheat your oven to 375°F (190°C). This is crucial so that your pie bakes evenly and gets that beautiful golden brown crust we all love. While that’s heating up, let’s get our filling ready. In a pan, heat your 1/4 cup of olive oil over medium heat and toss in the finely chopped onion and minced garlic. Sauté them until they’re soft and fragrant — about 3-4 minutes should do the trick!

Now, add your wash and chopped spinach to the pan. Sauté until it’s wilted and tender, which usually takes another 4-5 minutes. Once that’s done, remove the pan from the heat and let it cool for a bit. In a large mixing bowl, combine the cooled spinach mixture with crumbled feta, beaten eggs, chopped dill, and a pinch of salt and pepper. Give it a good mix until everything is well combined.

Now for the fun part! Take a sheet of phyllo pastry and lay it in a baking dish, brushing it lightly with olive oil. Layer another sheet on top, and repeat this process until you have about 4 sheets stacked. Spread your spinach mixture evenly over the phyllo and fold the edges over the filling. Add a couple more layers of phyllo on top, brushing oil in between each layer. Pop it in the oven and bake for 30-35 minutes until it’s golden and crispy. Let it cool slightly before slicing — if you can wait that long!

Step-by-Step Instructions

1. Preheat oven: Set your oven to 375°F (190°C) to ensure an even bake.
2. Sauté onions and garlic: Heat olive oil in a pan, add onions and garlic, cooking until soft (about 3-4 minutes).
3. Add spinach: Stir in the chopped spinach and cook until wilted (4-5 minutes). Remove from heat and let cool.
4. Mix filling: In a bowl, combine cooled spinach, crumbled feta, beaten eggs, dill, salt, and pepper. Mix well.
5. Layer phyllo pastry: Start with one sheet in a baking dish, brush with olive oil, add another sheet, and repeat until you have 4 sheets.
6. Spread filling: Evenly distribute the spinach mixture over the layered phyllo.
7. Fold and layer: Fold the edges over the filling, add a couple more phyllo sheets on top, brushing oil in between.
8. Bake: Place in the oven and bake for 30-35 minutes until golden brown and crispy.
9. Cool and serve: Let it cool slightly before slicing into squares. Enjoy warm or at room temperature!

Don’t worry if the phyllo tears a little — it adds character! Just keep layering and brushing, and you’ll be golden.

Why You’ll Love This Recipe

• Quick to prepare, perfect for busy weeknights.
• Easy to make and requires minimal cooking skills.
• Loaded with fresh flavors from spinach and feta.
• A comforting vegetarian dish that satisfies everyone.
• Great for meal prep, as it tastes even better the next day!
• Versatile for any occasion, from casual dinners to festive gatherings.

Tips for Success

For the best Spanakopita, always use fresh spinach—it’s a game changer! If you can, try to get high-quality feta cheese; it really enhances the flavor. When working with phyllo pastry, be gentle and keep it covered with a damp cloth to prevent it from drying out. Brush each layer with olive oil generously; this ensures that lovely flaky texture we all adore. And remember, let it cool slightly before slicing to keep those layers intact!

Nutritional Information

Here’s a quick look at the estimated nutritional values for a slice of this delicious Spanakopita:

• Calories: 250
• Fat: 15g
• Protein: 7g
• Carbohydrates: 20g
• Sugar: 1g
• Sodium: 300mg
• Fiber: 2g

Keep in mind, these values are estimates and can vary based on ingredient brands and preparation methods. Enjoying this dish in moderation is key to savoring its rich flavors without guilt!

FAQ Section

Can I use frozen spinach instead of fresh? Absolutely! Just make sure to thaw and drain it well before using. Fresh spinach has a brighter flavor, but frozen works in a pinch.

How do I store leftovers? Keep any leftovers in an airtight container in the fridge for up to 3 days. It’s just as tasty the next day!

Can I make Spanakopita in advance? Yes! You can prepare it ahead of time and bake it right before serving. Just be sure to cover it well if you’re refrigerating it.

Is Spanakopita gluten-free? Traditional Spanakopita is made with phyllo pastry, which contains gluten. However, you can use gluten-free pastry if you need to avoid gluten.

What can I serve with Spanakopita? It pairs beautifully with a fresh salad, tzatziki sauce, or even a side of roasted vegetables for a complete meal!

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