Spanakopita Recipe Spinach And Feta Pie
This time we will be taking a culinary adventure to Greece for one of my favorite Greek dishes. This spinach and feta pie is also known as spanakopita. This spanakopita recipe is just the ultimate. It includes dill and caramelized onions and a slight zing from garlic. It tastes very traditional and authentic and is easy to make if you buy the phyllo dough. Homemade phyllo is a little tricky as you can imagine. I don’t think I could get the dough soo thin but one day I might try to make it and surprise myself. Maybe it’s not as hard as I’d imagine. But I digress.
A little side note. Never reheat spinach because it contains nitrates. If reheated, these nitrates can convert into nitrites and other carcinogens. Weird I know, but trust me this is sound advice and is taken from reputable sources. So if you have leftovers either eat it cold or throw it away. But most likely you won’t have leftovers it’s that delicious. Other than that spinach is very healthy and one of the few non-meat sources of iron. So eat up.
The printable spanakopita recipe card is below.
To make this spanakopita recipe first start with the filling. The filling is super easy to make and only takes a few ingredients. You will need frozen chopped spinach, onion, garlic, feta cheese, dill (fresh or dried) and salt.
First cook the onions in a little butter till golden then add the spinach and garlic, and cook till most of the moisture is gone. If it takes more than eight minutes just drain the spinach in a colander.
Then combine with the feta and dill. Taste the filling to make sure it does not need more salt. Add more as needed.
Now lightly brush one sheet of phyllo with melted butter. Place in your greased baking tray and cut into the shape of your tray as needed. Do this with three times so you have three layers.
Top the phyllo with the spinach and spread evenly. Then layer the top with three sheets of phyllo brushed with melted butter.