Spanakopita are wonderful Greek pastries with delicious spinach and feta fillings. They are easy enough to make, but it’s good to have a recipe to get the consistency right. Here’s how to make great spanakopita every time.
Ingredients:
- 1 package of frozen spinach, thawed and drained
- 1 package of filo pastry sheets
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of crumbled feta cheese
- 1/4 cup of chopped fresh dill (or 1 tablespoon of dried dill)
- 1/4 cup of chopped fresh parsley
- 1/4 cup of olive oil
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the thawed and drained spinach, chopped onion, minced garlic, crumbled feta cheese, chopped dill, chopped parsley, olive oil, salt, and pepper. Mix everything together until well combined.
- Lay out one sheet of phyllo pastry on a clean surface and brush it lightly with olive oil. Place another sheet of phyllo on top and repeat the process until you have a stack of about 5-6 sheets.
- Spoon some of the spinach and feta mixture onto the filo stack, spreading it out evenly. Be careful not to overfill.
- Roll up the filo stack into a log, folding in the edges to seal in the filling. Place the roll seam-side down on a baking sheet lined with parchment paper.
- Repeat the process with the remaining filo sheets and spinach filling until you’ve used up all the ingredients. Brush the tops of the spanakopita rolls with a little more olive oil to help them crisp up in the oven.
- Bake in the preheated oven for 25-30 minutes, or until the spanakopita is golden brown and crispy on the outside. Remove from the oven and let cool for a few minutes before slicing into individual portions. Enjoy!
