Your guests will love this Greek spanakopita recipe
Spanakopita, a Greek culinary gem, is a testament to flavor and simplicity. This classic pie marries spinach, feta cheese, and herbs in delicate phyllo pastry. A staple in Greek cuisine, it's favored as a snack or appetizer. With its deep roots and cultural significance, spanakopita has been cherished for generations. Let's embark on making this vegetarian delight for your table!
Gather the following ingredients
To prepare eggless spanakopita, assemble one pound of chopped fresh spinach, one large chopped onion, two minced garlic cloves, 200 grams of crumbled feta cheese, and one cup of ricotta cheese. Additionally, you'll need a quarter cup of chopped fresh dill, two tablespoons of olive oil, and seasoning with salt and pepper to taste. Finally, have ten sheets of phyllo pastry ready for assembly.
Prepare the filling
Start by making the spinach filling. In a large pan, heat olive oil over medium and saute onion and garlic until soft. Add the spinach in batches, as it will wilt and reduce its volume. Cook, stirring occasionally, until the spinach is completely wilted and most of the liquid has evaporated, about five to seven minutes.
Mix cheese and herbs
Transfer the cooked spinach mixture to a large mixing bowl. Let it cool for a few minutes before adding the crumbled feta cheese, ricotta cheese, chopped dill, salt, and pepper. Mix well until all ingredients are evenly distributed throughout the mixture. The combination of feta's saltiness with ricotta's creaminess creates a perfect balance for our spanakopita filling.
Assemble spanakopita
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Carefully lay out one sheet of phyllo pastry on a clean surface; brush lightly with olive oil then place another sheet on top. Repeat this process until you have layered five sheets. Spread half of your spinach mixture along one edge of the phyllo stack, leaving a one-inch border at each side.
Bake to perfection
Roll up the phyllo dough around the filling gently but firmly into a log shape; tuck in ends as you roll to seal in filling securely. Place on baking sheet seam-side down; brush with more olive oil for extra crispness if desired. Bake for about 30 to 35 minutes or until golden brown and crispy on top.
