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Delicious Spanakopita

Delicious Spanakopita

Ingredients:

  • 1 package (16 oz) phyllo dough, thawed
  • 2 tablespoons olive oil (plus extra for brushing)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 lb fresh spinach (or 1 package frozen spinach, thawed and drained)
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup fresh dill, chopped (or 2 tablespoons dried dill)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1 cup crumbled feta cheese (use vegan feta for a dairy-free version)
  • 2 large eggs (or flax eggs for a vegan version)
  • 1 tablespoon lemon juice

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Instructions:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish or a similar-sized pan.
  2. Prepare the Spinach Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened. Add the spinach (whether fresh or thawed frozen) and cook until wilted or heated through. Remove from heat and let the mixture cool slightly.
  3. Make the Filling: In a large mixing bowl, combine the cooked spinach mixture, parsley, dill, salt, pepper, nutmeg (if using), crumbled feta cheese, eggs, and lemon juice. Mix well until everything is evenly combined.
  4. Assemble the Spanakopita: Lay one sheet of phyllo dough in the prepared baking dish and brush it lightly with olive oil. Repeat this process, layering about 8-10 sheets of phyllo, brushing each sheet with oil as you go.
  5. Add the Filling: Spread the spinach and feta filling evenly over the layered phyllo dough.
  6. Top with Phyllo: Continue layering the remaining phyllo sheets (about 8-10 more) on top of the filling, brushing each sheet with olive oil. Once the layers are complete, tuck in the edges of the phyllo dough around the filling to create a neat border.
  7. Score the Phyllo: Use a sharp knife to lightly score the top layers of phyllo into squares or diamond shapes to make cutting easier after baking.
  8. Bake the Spanakopita: Place the dish in the preheated oven and bake for 40-45 minutes, or until the phyllo is golden brown and crispy.
  9. Cool and Serve: Allow the spanakopita to cool for 10 minutes before cutting it into squares or wedges. Serve warm or at room temperature.

Tips:

  • Phyllo Dough Tips: Phyllo dough can dry out quickly, so keep the sheets covered with a damp towel while working to prevent them from becoming brittle.
  • Vegan Version: For a vegan version, use a plant-based feta cheese, and replace the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg).
  • Make Ahead: Spanakopita can be assembled ahead of time and stored in the refrigerator before baking. You can also freeze it for later use.
  • Add Extra Veggies: Feel free to add sautéed mushrooms, leeks, or other vegetables to the filling for additional flavor and texture.

Delicious Spanakopita is the perfect balance of crunchy, buttery phyllo dough and savory, cheesy spinach filling. It’s a versatile dish that’s great as a main course with a side salad or as an appetizer for any occasion!

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE