Ingredients
- Phyllo Pastry (1 pound package, thawed): Phyllo pastry is the soul of Spanakopita, providing its signature flaky, delicate layers. It’s incredibly thin sheets of dough made from flour, water, and a touch of oil. When baked, these layers crisp up beautifully, creating a light and airy texture that contrasts perfectly with the rich filling.
- Choosing Phyllo: Look for phyllo pastry in the freezer section of your grocery store. Most brands come in 1-pound packages, which is typically the right amount for a standard 9×13 inch pan of Spanakopita. Ensure the package is properly sealed and doesn’t show signs of freezer burn. Thawing phyllo correctly is crucial; allow it to thaw in the refrigerator overnight or at room temperature for several hours, still wrapped in its packaging. Once thawed, keep it covered with a damp cloth to prevent it from drying out and becoming brittle while you work.
- Types of Phyllo: While most store-bought phyllo is similar, some brands might be slightly thicker or thinner. For Spanakopita, a standard thickness works perfectly. Avoid using puff pastry as a substitute; it will result in a completely different texture and flavor profile.
- Fresh Spinach (2 pounds): Spinach is, of course, the star of Spanakopita. Fresh spinach provides a vibrant, slightly earthy flavor that forms the base of the filling. It also contributes a beautiful green color and essential nutrients.
- Spinach Variety: You can use either baby spinach or mature spinach. Baby spinach is more tender and delicate, while mature spinach has a slightly stronger, earthier flavor. Both work well; the choice is largely a matter of personal preference.
- Preparation: Fresh spinach needs to be thoroughly washed to remove any grit or dirt. Place the spinach in a large bowl of cold water and swish it around. Lift the spinach out of the water and repeat this process until the water is clear. After washing, it’s essential to remove excess moisture from the spinach. The best way to do this is to steam or sauté the spinach until it wilts, then squeeze out as much liquid as possible. Excess moisture will make your Spanakopita soggy.
- Feta Cheese (8 ounces, crumbled): Feta cheese is the quintessential Greek cheese, and it adds a salty, tangy, and creamy element to Spanakopita. Its distinct flavor is a key component of authentic Greek cuisine.
- Types of Feta: Look for Greek feta cheese, which is traditionally made from sheep’s milk or a mixture of sheep and goat’s milk. Avoid feta made from cow’s milk, as it lacks the characteristic tangy flavor and crumbly texture of true Greek feta. You can find feta packed in brine or dry. Brine-packed feta tends to be creamier and saltier, while dry feta is milder and firmer. For Spanakopita, brine-packed feta is often preferred for its richer flavor and moisture content, which helps keep the filling moist.
- Crumbling Feta: If you buy a block of feta, crumble it yourself for the best texture. Pre-crumbled feta can sometimes be dry.
- Onions (2 medium, finely chopped): Onions provide a foundational savory flavor to the Spanakopita filling. They add depth and aromatic complexity that complements the spinach and feta.
- Onion Variety: Yellow or white onions are suitable for Spanakopita. Yellow onions offer a balanced flavor that becomes sweeter when cooked, while white onions have a sharper, more pungent flavor.
- Chopping Onions: Finely chop the onions so they cook evenly and blend seamlessly into the filling. Sautéing the onions before adding them to the spinach mixture mellows their sharpness and enhances their sweetness, contributing to a more rounded flavor in the final dish.
- Eggs (4 large): Eggs act as a binder in the Spanakopita filling, holding all the ingredients together and providing richness and structure. They also contribute to the overall texture, making the filling slightly creamy and custardy.
- Egg Quality: Use large, fresh eggs for the best results. Free-range or organic eggs often have richer yolks and contribute to a more flavorful Spanakopita.
- Egg Incorporation: Whisk the eggs lightly before adding them to the spinach mixture. This ensures they are evenly distributed throughout the filling and bind all the ingredients effectively.
- Fresh Herbs (1/2 cup chopped fresh dill, 1/4 cup chopped fresh parsley): Fresh herbs are essential for adding brightness, aroma, and complexity to Spanakopita. Dill and parsley are classic Greek herbs that complement spinach and feta beautifully.
- Herb Freshness: Fresh herbs are crucial for the best flavor. Dried herbs can be used in a pinch, but the flavor will be significantly less vibrant.
- Herb Preparation: Wash and finely chop the herbs just before adding them to the filling to maximize their freshness and aroma. Dill provides a slightly anise-like, grassy flavor, while parsley adds a fresh, clean, and slightly peppery note.
- Olive Oil (1 cup, plus more for brushing): Olive oil is the quintessential Mediterranean fat and is essential for both flavor and texture in Spanakopita. It’s used both in the filling and for brushing between the layers of phyllo pastry, contributing to the overall richness and flakiness.
- Olive Oil Type: Use extra virgin olive oil for the best flavor. Extra virgin olive oil has a fruity, peppery flavor that enhances the overall taste of the Spanakopita. For brushing the phyllo, you can use regular olive oil if you prefer, as the flavor impact is less direct.
- Olive Oil Usage: Don’t skimp on the olive oil! It’s essential for creating flaky layers in the phyllo and for sautéing the onions and spinach, adding richness and moisture to the filling.
- Salt and Black Pepper (to taste): Salt and pepper are fundamental seasonings that enhance all the other flavors in Spanakopita. Salt balances the sweetness of the onions and brings out the savory notes of the spinach and feta, while pepper adds a touch of warmth and complexity.
- Seasoning to Taste: Season generously with salt and pepper, but taste the filling before adding the eggs and adjust as needed. Remember that feta cheese is already salty, so be mindful of this when seasoning. Freshly ground black pepper is always preferable for its brighter, more aromatic flavor.
- Optional Ingredients for Enhanced Flavor:
- Nutmeg (1/4 teaspoon, grated): A pinch of freshly grated nutmeg adds a subtle warmth and spice that beautifully complements spinach and cheese.
- Lemon Zest (1 teaspoon): Lemon zest brightens the flavors and adds a touch of citrusy freshness.
- Garlic (2 cloves, minced): For those who love garlic, adding a couple of minced cloves to the sautéed onions enhances the savory depth of the filling.
Instructions
- Prepare the Spinach: Begin by thoroughly washing your fresh spinach as described in the ingredient section. In a large pot or skillet, heat 2 tablespoons of olive oil over medium heat. Add the washed spinach in batches, stirring until it wilts down significantly. This will take just a few minutes per batch. Once all the spinach is wilted, transfer it to a colander and let it cool slightly. Once cool enough to handle, squeeze out as much excess moisture as possible from the spinach. You can do this by pressing it against the colander with a spoon or by using your hands. Finely chop the squeezed spinach and set aside. This step is crucial for preventing a soggy Spanakopita. Excess moisture is the enemy of flaky phyllo.
- Sauté the Aromatics: In the same pot or skillet, heat another 3 tablespoons of olive oil over medium heat. Add the finely chopped onions and sauté until they are softened and translucent, about 5-7 minutes. If using garlic, add the minced garlic cloves in the last minute of sautéing and cook until fragrant. Sautéing the onions and garlic mellows their sharpness and develops their sweet and savory flavors, which are essential for the depth of the Spanakopita filling.
- Combine the Filling Ingredients: In a large mixing bowl, combine the chopped and squeezed spinach, sautéed onions (and garlic, if used), crumbled feta cheese, chopped fresh dill, and chopped fresh parsley. Stir well to combine all the ingredients evenly. This is where the magic starts to happen, as the vibrant green spinach mingles with the creamy white feta and fragrant herbs.
- Incorporate the Eggs and Season: In a separate small bowl, lightly whisk the eggs. Pour the whisked eggs into the spinach and feta mixture. Add salt, black pepper, and grated nutmeg (if using). Mix everything together thoroughly until well combined. Taste the filling and adjust seasoning as needed. Remember that feta is salty, so taste carefully before adding more salt. The eggs will bind the filling together and add richness. Seasoning at this stage ensures that every bite is flavorful.
- Prepare the Phyllo Pastry: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil. Unwrap your thawed phyllo pastry and keep it covered with a damp cloth to prevent it from drying out. Melt the remaining olive oil (about ¾ cup) in a small bowl or saucepan. Working with phyllo requires a bit of patience and gentle handling. Keeping it covered is key to preventing it from becoming brittle.
- Layer the Phyllo and Filling: Place one sheet of phyllo pastry in the prepared baking dish. Brush it lightly with melted olive oil. Repeat this process with 5-6 more sheets of phyllo, brushing each sheet with olive oil before adding the next. Creating multiple layers of oiled phyllo is what gives Spanakopita its signature flakiness. Don’t be afraid to be generous with the olive oil.
- Add the Filling: Spread the spinach and feta filling evenly over the layered phyllo pastry in the baking dish. Ensure the filling is evenly distributed so that each slice of Spanakopita has a good balance of flavor.
- Top with More Phyllo Layers: Begin layering phyllo sheets over the filling, just as you did for the bottom crust. Use 5-6 sheets of phyllo, brushing each sheet with melted olive oil before adding the next. For the final top layer, you can gently tuck the edges of the phyllo down around the sides of the baking dish to create a neat edge. Brush the top layer generously with olive oil. The top layers of phyllo will create a beautiful golden crust. Tucking the edges helps to create a more finished and professional look.
- Score and Bake: Using a sharp knife, score the top layers of phyllo into diamond or square shapes, cutting through the top few layers but not all the way through to the bottom. This makes it easier to serve after baking and allows steam to escape. Bake in the preheated oven for 40-50 minutes, or until the Spanakopita is golden brown and the phyllo is crisp and cooked through. Scoring before baking prevents the phyllo from puffing up unevenly and makes serving much easier.
- Cool and Serve: Once baked, remove the Spanakopita from the oven and let it cool in the baking dish for at least 10-15 minutes before serving. This allows the filling to set slightly and makes it easier to cut and serve. Cut along the score lines and serve warm or at room temperature. Allowing it to cool slightly is crucial before serving to prevent the filling from being too runny and to ensure the phyllo remains crisp.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450
- Sugar: 2-3 grams
- Sodium: 400-600 mg
- Fat: 20-30 grams
- Saturated Fat: 8-12 grams
- Carbohydrates: 25-35 grams
- Fiber: 2-4 grams
- Protein: 10-15 grams
- Cholesterol: 80-120 mg