This Greek Spanakopita recipe features a savory filling of spinach and feta cheese, encased in flaky layers of phyllo pastry. It’s a classic dish that’s perfect for entertaining or as a satisfying vegetarian meal.
Preheat the oven to 375°F (190°C).
In a large skillet, sauté the chopped onion and minced garlic in a little bit of olive oil over medium heat until soft and fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
Remove the skillet from the heat and let the spinach mixture cool slightly.
Once cooled, add the crumbled feta cheese, chopped parsley and dill, and season with salt and pepper to taste. Mix well.
Lay out a sheet of phyllo pastry on a clean surface and brush it with melted butter. Repeat with 2-3 more sheets of phyllo pastry, brushing each layer with melted butter.
Cut the stacked phyllo pastry into 4-6 equal strips.
Place a tablespoon of the spinach and feta mixture on one end of each phyllo strip.
Fold the phyllo pastry over the mixture to create a triangle, then continue folding the triangle up the strip until you reach the end.
Repeat the process with the remaining phyllo pastry and spinach and feta mixture.
Brush the triangles with melted butter and place them on a baking sheet lined with parchment paper.
Bake the Spanakopita triangles for 20-25 minutes, or until golden brown and crispy.
Serve the Spanakopita hot, as an appetizer or main dish.
This classic Greek Spanakopita recipe features a savory filling of spinach and feta cheese, encased in flaky layers of phyllo pastry. It’s a delicious and satisfying vegetarian meal that’s perfect for entertaining or a cozy night in.