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I’m not overly familiar with Greek food, the one dish I know and love is Spanakopita. It’s often served as an appetizer, but it’s tasty enough to make you wish it was the main course! The literal translation is Spinach Pie and I have to say that name really undersells it. Stuffed with cheese, herbs, and, of course, spinach, the filling is deliciously salty with the perfect amount of tang from the feta. Layers of flaky, buttery phyllo dough hold it all together to make up a rich and delightful treat.
Before trying my hand at making spanakopita I always assumed it would be difficult. Phyllo dough can be intimidating and any dish with that many syllables in its name is sure to make you think twice! But there was no need for worry. With some good step-by-step instructions, this dish is remarkably easy to make even for a novice cook. And we can assure you it’s well worth the effort.
It’s a great dish to serve with a big salad or grilled meats during the summer, but it makes a yummy appetizer for just about any meal. Something we love about Spanakopita is that it can be served hot or cold, so it’s the perfect dish to bring to potlucks and parties, no reheating necessary. Just be ready to soak in the complaints and for all your friends to ask for the recipe! No matter the occasion, this savory Greek dish is bound to knock everyone’s socks off.
Spanakopita
Ingredients
- 1 roll phyllo dough (½ lb), fully thawed
- 3 tablespoons butter, melted
- 1/2 white onion, finely diced
- ¼ cup chopped green onion
- 18oz frozen spinach, thawed and well drained
- 1 ½ cups ricotta cheese
- 10oz feta cheese, crumbled
- 1 cup shredded monterey jack cheese
- 2 eggs, beaten
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
Preparation
- Preheat oven to 325 and grease a 9x13 baking dish.
- In a large bowl, combine the onion, green onion, spinach (thoroughly drained!), ricotta, feta, monterey jack, eggs, dill, parsley, salt, and pepper. Stir until fully combined.
- Check to make sure phyllo dough is fully thawed before beginning assembly.
- Unroll the phyllo dough and place the sheets between two damp paper towels to keep from drying out.
- Place two sheets of dough in the bottom of the greased baking dish and brush with melted butter. Continue stacking the dough two sheets at a time, brushing with butter with each layer until you’ve used about half the sheets.
- Transfer filling to the baking dish and spread into an even layer.
- Using the same process of two sheets at a time brushed with butter, top the filling with the remaining dough. Brush the top piece of dough with the rest of the butter.
- Bake for 45-55 minutes or until phyllo is golden brown and the filling is bubbling.
- Serve warm or chilled.
Recipe adapted from Recipegirl.com