spanakopita

**Spanakopita: A Delicious Greek Spinach Pie You’ll Love**

Spanakopita, a classic Greek dish, is a savory pastry filled with a delicious mixture of spinach, feta cheese, and herbs, all wrapped in layers of flaky, golden phyllo dough. Whether you’re hosting a gathering, craving a savory snack, or simply exploring Greek cuisine, spanakopita is a dish that never disappoints. With its crisp, buttery layers and a flavorful filling, it’s no wonder this dish is a beloved staple in Greek kitchens and around the world.

In this article, we’ll guide you through the steps of making **Spanakopita**, share tips for getting the perfect texture, and explore why this dish has become a favorite in Mediterranean cuisine.

### What Is Spanakopita?

Spanakopita, also known as **Greek spinach pie**, is a savory pastry traditionally made with phyllo dough and a filling of spinach, feta cheese, onions, garlic, and herbs like dill and parsley. The combination of spinach and feta creates a creamy and flavorful filling that contrasts perfectly with the crispy and buttery phyllo dough layers.

While spanakopita is often made as a large pie, it can also be prepared as individual triangles or small pastries for easy serving at parties and gatherings. It’s a versatile dish that can be served as a snack, appetizer, or even as a main course, especially when paired with a refreshing salad or tzatziki sauce.

### Ingredients for Spanakopita

To make a traditional spanakopita, you’ll need a few key ingredients. Here’s a list of what you’ll need for a delicious spinach and feta filling wrapped in crispy phyllo dough:

#### For the Filling:
– **2 tablespoons olive oil** (for sautéing)
– **1 medium onion**, finely chopped
– **3 cloves garlic**, minced
– **1.5 pounds fresh spinach** (or you can use frozen spinach, well-drained)
– **1 cup crumbled feta cheese** (preferably Greek-style feta)
– **2 large eggs**, beaten
– **1/2 cup ricotta cheese** (optional, for extra creaminess)
– **2 tablespoons fresh dill** (or 1 tablespoon dried dill)
– **1 tablespoon fresh parsley**, chopped
– **Salt and pepper** to taste

#### For the Phyllo Dough:
– **1 package phyllo dough** (typically comes with 20-24 sheets)
– **1/2 cup melted butter** (or olive oil, for brushing)
– **Extra flour** (for dusting)

### How to Make Spanakopita

Making spanakopita may seem intimidating because of the delicate phyllo dough, but once you get the hang of it, it’s actually quite simple. Follow these steps, and you’ll have a mouthwatering Greek spinach pie in no time.

#### 1. **Prepare the Spinach Filling**
Start by heating the **olive oil** in a large pan over medium heat. Add the **chopped onion** and **minced garlic** and sauté for about 5 minutes until they become soft and fragrant.

Next, add the **fresh spinach** to the pan in batches, stirring until the spinach wilts down. If you’re using frozen spinach, make sure it’s well-drained before adding it to the pan. Continue to cook until most of the moisture from the spinach has evaporated.

Once the spinach is cooked and the moisture has reduced, remove the pan from heat and allow the mixture to cool for a few minutes. Then, transfer the spinach mixture to a large bowl.

In the same bowl, add the **crumbled feta cheese**, **ricotta cheese** (if using), **beaten eggs**, **dill**, and **parsley**. Season with **salt** and **pepper** to taste. Stir everything together until it’s well combined. Set the filling aside.

#### 2. **Prepare the Phyllo Dough**
Next, prepare your **phyllo dough**. Phyllo dough is delicate, so be sure to keep it covered with a damp towel while you work to prevent it from drying out.

Brush a baking dish (usually a 9×13-inch dish) with **melted butter** or olive oil. Place a sheet of phyllo dough in the dish, and brush it with more butter. Repeat this process, layering about **8-10 sheets of phyllo dough**, brushing each layer with butter.

#### 3. **Add the Filling**
Once you have your base layers of phyllo dough in the dish, spoon the **spinach and feta filling** evenly on top. Spread it out so that it covers the entire surface.

4. **Top with More Phyllo Dough**
Now, it’s time to top the filling with more phyllo dough. Again, brush each sheet with **butter** as you layer it over the filling. Layer about **8 more sheets** of phyllo dough, ensuring that the filling is completely covered.

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