Spanakopita
This easy Spanakopita recipe is baked in a casserole dish with a phyllo dough crust, and a filling made with frozen spinach, feta, onions, and a little salt and pepper!
Servings: 12 servings
Ingredients
- 6 tablespoons olive oil divided
- 1 large red onion diced
- 6 garlic cloves minced
- ¼ cup chopped fresh dill
- 2 (10-ounce) bags frozen spinach defrosted and drained
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 green onions chopped
- 1 teaspoon lemon zest
- 2 large eggs
- 2 cups crumbled feta cheese
- ½ pound phyllo dough defrosted
Instructions
- In a large skillet over medium heat, heat 2 tablespoons of oil. Add the onions and cook, stirring frequently, until they start to soften, about 5 minutes.
- Add the garlic and dill and cook with the onions, stirring frequently, until fragrant, about 2 minutes.
- Add the spinach, salt and pepper to the skillet in two batches and cook with the onion mixture until well combined, 5-7 minutes total.
- Remove from heat and stir in the green onions and lemon zest until evenly combined.
- In a medium bowl, whisk the eggs, then add the feta cheese and continue to whisk until well combined. Stir into the spinach mixture.
- Preheat the oven to 350°F and lightly oil a 9x13-inch baking dish with 1 tablespoon of oil.
- Unroll one sleeve of phyllo sheets and cut off an inch at the end to make them fit into the 9 x 13 pan.
- Lay half a sleeve (10 phyllo sheets) in the prepared pan. Spread the spinach mixture over the phyllo in one even layer. Lay the other half sleeve of 10 phyllo sheets over the spinach mixture.
- Drizzle the remaining 3 tablespoons of oil over the top layer of phyllo sheets and use a pastry brush to brush the oil all over. Cut the spanakopita into 12 pieces.
- Bake until golden brown all the way into the cut lines, 45-50 minutes, rotating the spanakopita halfway through baking.
Notes
- Drain the Spinach Well. Excess moisture will make the filling watery and the phyllo soggy. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
- Keep the Phyllo Dough Covered. Phyllo dries out quickly, so keep it covered with a damp towel while working to prevent it from becoming brittle and breaking.
- Use a Sharp Knife for Cutting. Cut the spanakopita into pieces before baking to avoid shattering the crispy phyllo afterward.
- Let It Rest After Baking. Allow the spanakopita to cool for at least 10 minutes before serving to help the filling set and make slicing easier.
- Rotate the Pan for Even Browning. If your oven has hot spots, rotate the pan halfway through baking to ensure the phyllo bakes evenly.
- Freeze for Later. Assemble and freeze before baking for an easy make-ahead meal. Bake straight from frozen, adding a few extra minutes to the cook time.
Nutrition
Serving: 1square | Calories: 217kcal | Carbohydrates: 15g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 50mg | Sodium: 521mg | Potassium: 242mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5802IU | Vitamin C: 6mg | Calcium: 201mg | Iron: 2mg
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