How to Make Greek Spanakopita from Scratch

Greek cuisine is renowned for its flavorful and diverse dishes, and if you’re a lover of all things savory and flaky, then Spanakopita must be on your list of recipes to try. Spanakopita, also known as Greek spinach pie, is a delightful combination of crispy phyllo pastry filled with a tasty mixture of spinach, feta cheese, onions, and herbs. Making it from scratch might seem daunting at first, but it’s actually quite straightforward and incredibly rewarding. Here’s a simple guide to help you make this delicious Greek specialty at home.

Ingredients:

To prepare Spanakopita, you’ll need the following ingredients:

• For the Filling:
• 1 lb (about 450g) of spinach, washed and chopped
• 1 large onion, finely chopped
• 2-3 green onions, chopped
• 2 tablespoons of olive oil
• 200g feta cheese, crumbled
• 1-2 eggs, lightly beaten
• A handful of fresh dill, chopped

• Salt and freshly ground black pepper, to taste

• For the Pastry:

• 1 package of phyllo dough (thawed, if frozen)
• About 1/2 cup of olive oil or melted butter, for brushing

Instructions:

Preparing the Filling:

1. Cook the Spinach: In a large skillet, heat the olive oil over medium heat. Add the onions and green onions, cooking until they’re soft and translucent. Add the chopped spinach in batches, stirring until it wilts down. This should take about 5-7 minutes. Once the spinach has wilted, remove it from the heat and let it cool.

2. Drain the Spinach: Spinach releases a lot of water, so it’s important to drain it well to prevent a soggy pie. You can do this by squeezing the spinach mixture with your hands or using a cheesecloth to wring out the excess liquid.

3. Mix the Filling: Transfer the drained spinach mixture to a large mixing bowl. Add the crumbled feta cheese, beaten eggs, dill, salt, and pepper. Mix everything together until well combined. Taste and adjust seasoning as necessary.

Assembling the Spanakopita:

1. Preheat Your Oven: Start by preheating your oven to 350°F (about 175°C). This ensures that your oven is at the right temperature by the time you’re ready to bake.

2. Prepare the Phyllo Dough: Phyllo dough can dry out quickly, so keep the sheets covered with a damp towel while you work. Carefully take one sheet of phyllo and brush it lightly with olive oil or melted butter. Place another sheet on top and brush it again. Repeat this process until you have about 5-6 layers.

3. Add the Filling: Lay out the phyllo stack on a clean surface. Place a portion of the spinach and feta mixture along one edge of the phyllo stack, leaving a little margin at each end.

4. Roll the Pie: Gently roll the phyllo dough over the filling, folding in the sides to seal the ends. You’ll end up with a long, cylindrical pie. Carefully transfer it to a lightly greased baking sheet. If you prefer, you can also shape the Spanakopita into a spiral or fold it into individual triangles.

5. Bake: Brush the top of the pie with a little more olive oil or melted butter. Bake in the preheated oven for about 30-40 minutes, or until the phyllo is golden brown and crispy.

6. Serve and Enjoy: Let the Spanakopita cool for a few minutes before cutting it into slices. Serve warm or at room temperature, and enjoy a taste of Greece right from your kitchen!

Tips and Tricks:

• If you’re short on time, you can use frozen spinach instead of fresh. Just make sure to thaw it completely and drain it well.
• For an extra flavor kick, you can add a pinch of grated nutmeg to the filling.
• Spanakopita can be made ahead and frozen before baking. Just thaw it in the refrigerator overnight and bake as directed.

Making Spanakopita from scratch is a fun and rewarding process that brings a piece of Greek culinary tradition into your home. With its crispy layers and flavorful filling, it’s sure to become a favorite for family gatherings or as a tasty snack. Enjoy the process and the delicious result!