Greek Spanakopita with Phyllo Crust
Equipment
- Large skillet
- Mixing bowl
- 8x8 baking dish
- Pastry brush
Ingredients
- 10 sheets phyllo dough
- 1 pound fresh spinach
- 8 ounces feta cheese, crumbled
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 large eggs
- 1/4 cup olive oil
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F and lightly oil an 8 by 8 inch baking dish.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
- Stir in the garlic and cook for 1 minute more. Add the spinach in batches and cook until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, beat the eggs. Stir in the crumbled feta, dill, salt, and pepper. Mix in the cooled spinach.
- Lay one phyllo sheet in the baking dish and brush lightly with olive oil. Repeat with four more sheets, brushing each layer.
- Spread the spinach filling evenly over the phyllo base.
- Top with the remaining five phyllo sheets, brushing each with olive oil. Tuck the edges down around the sides.
- Score the top layers into squares with a sharp knife. Bake for 35 to 40 minutes until the crust is golden and crisp. Cool for 10 minutes before slicing.
Notes
Brush the phyllo sheets quickly so they do not dry out while you work. Let the baked spanakopita sit at room temperature for an hour before serving so the layers stay crisp. Leftovers reheat well in a 350 degree F oven for 10 minutes. If fresh dill is unavailable, skip it rather than substitute dried herbs.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large skillet, Mixing bowl, 8x8 baking dish, Pastry brush
Cuisine: Mediterranean
Equipment: Large skillet, Mixing bowl, 8x8 baking dish, Pastry brush