Description
Best-Ever Spanakopita is a delectable Greek pastry that perfectly combines flaky phyllo dough with a savory spinach and feta filling. This easy-to-make recipe is ideal for any occasion, whether you’re hosting a dinner party or enjoying a cozy lunch at home. The layers of crispy phyllo envelop a rich, flavorful filling made from frozen spinach, crumbled feta cheese, and fresh herbs. You’ll love the satisfying crunch with every bite!
Ingredients
Scale
- 2 (10-oz.) packages frozen chopped spinach, thawed and squeezed dry
- 1 tbsp extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 2 scallions, thinly sliced
- 2 cloves garlic, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Kosher salt
- Freshly ground black pepper
- 1 c. crumbled feta cheese (about 6 oz.)
- 1/4 c. chopped fresh dill
- 1 tsp freshly grated lemon zest
- 10 sheets of thawed phyllo dough
- Extra-virgin olive oil, for brushing
Instructions
- In a skillet over medium heat, warm the olive oil and sauté the onion until translucent. Add scallions and garlic; cook until fragrant.
- In a mixing bowl, combine the cooked mixture with thawed spinach, oregano, salt, pepper, feta, dill, and lemon zest. Mix well.
- Preheat your oven to 375°F (190°C). Layer five sheets of phyllo dough on a clean surface, brushing each layer lightly with olive oil.
- Spoon about one cup of filling along one edge of the layered phyllo. Fold sides over and roll tightly to form a log shape.
- Place seam-side down on a baking sheet and brush the top with olive oil. Bake for 25-30 minutes or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece (approximately 50g)
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg