For some reason, making spanakopita always intimidated me. It seemed too complicated, like Baked Alaska or Mole, and I always just deferred to the frozen kind at the market which would inevitably taste as flavorful as a cardboard box.
But with a ton of fresh spinach, feta, and herbs in my fridge, I felt like I finally needed to give this Greek classic a fair shake. It helped having a great recipe too. This one from Closet Cooking turned out, as my husband likes to say, “restaurant-quality” delicious. Opa!
Spanakopita(from Closet Cooking)
2 pounds spinach, steamed, squeezed, drained and chopped
1 cup feta, crumbled
1/4 cup dill, chopped
1/4 cup parsley, chopped
1/4 cup green onions, sliced
3 eggs, lightly beaten
salt and pepper to taste
1/4 cup olive oil
12 sheets phyllo dough
Mix the spinach, feta, dill, parsley, green onions, eggs, salt and pepper in a large bowl.
Brush the bottom of an 8x8 inch baking pan with olive oil. Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have six layers. Place the spinach mixture on top of the phyllo dough. Brush the top of a sheet of phyllo dough with olive oil and place it on the spinach. Repeat until you have six layers.
Bake in a preheated 350F oven until golden brown on top, about 30-50 minutes.
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