Greek Spanakopita
Greek Spanakopita
Golden, flaky phyllo pastry triangles filled with a savory mixture of spinach, feta, and fresh herbs. A classic Greek favorite, perfect as an appetizer or light meal.
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for 1 minute more.
- Add the spinach in batches, cooking and stirring until wilted, about 4-5 minutes. Transfer to a colander and press out any excess liquid, then let cool slightly.
- In a large bowl, combine the cooked spinach mixture with the feta, dill, green onions, and beaten eggs. Season with salt, pepper, and nutmeg if using.
- Lay one sheet of phyllo on a clean work surface and brush lightly with melted butter. Top with a second sheet and brush again. Cut the stacked sheets lengthwise into 3-4 inch wide strips.
- Place a spoonful of filling at the base of a strip. Fold the corner over to form a triangle, then continue folding flag-style all the way up the strip. Repeat with the remaining phyllo and filling.
- Arrange the triangles seam-side down on the prepared baking sheet and brush the tops with more melted butter.
- Bake for 25-30 minutes, until golden brown and crisp. Let cool slightly before serving with lemon wedges.
