Greece on your plate: Check out this delicious spanakopita recipe
Spanakopita, a Greek culinary gem, marries the richness of buttery phyllo with a robust spinach and feta mix. This savory pastry is a staple at Greek celebrations and family feasts, offering a taste of tradition in every bite. Embrace the essence of Greece in your kitchen with this simple yet flavorful dish that promises to enchant your senses. Here's the recipe.
Gather the following ingredients
Begin your Grecian culinary adventure with these essentials: a pound of chopped fresh spinach, a large diced onion, minced garlic cloves, a cup of crumbled feta, half a cup of ricotta, a quarter cup of fresh dill, two beaten eggs, about ten phyllo dough sheets, butter for brushing, olive oil for sauteing, and some salt and pepper for seasoning.
Saute spinach mixture
Preheat your oven to 350 degrees Fahrenheit. In a skillet over medium heat, warm some olive oil, then saute diced onion and minced garlic until they're translucent. Gradually add spinach, letting it wilt, and season with salt and pepper to taste. Once the spinach is wilted and tender, remove from the heat and let it cool slightly.
Prepare the filling
In your mixing bowl, the cooled spinach mixture awaits its transformation. Gently fold in the crumbled feta and creamy ricotta cheeses, along with freshly chopped dill, to add a herby punch. Finally, blend in the beaten eggs, ensuring each component melds seamlessly. This careful stirring creates a lusciously uniform filling - the quintessential soul of our spanakopita, promising consistency in every delectable mouthful.
Assemble phyllo layers
Carefully lay out one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have layered five sheets. Spread half of the spinach filling evenly over the top layer. Fold in the edges of phyllo dough over the filling before adding another five buttered sheets on top.
Bake to perfection
Assemble your spanakopita in a tray or as individual triangles, then bake in a preheated oven until golden and crisp or for about 40 minutes. The scent will entice, but patience is key let it cool for a few minutes. Then, serve the flaky, savory pastry either in squares or as triangles, perfectly united in texture and taste.
