Spanakopita
Take on homemade Spanakopita with our easy-to-follow recipe. This crispy Greek pastry is filled with spinach & feta and it’s the perfect appetizer for any event!
- Yield: 12
- Prep Time: 5 hr
- Cook Time: 1 hr
Ingredients
Phyllo Dough
Filling
24 Cups Fresh Spinach, (About 2 bags)
1 Medium Onion, finely chopped
1 Tablespoon Dill, finely chopped
¾ Cups Feta, crumbled
Salt, to taste
Unsalted Butter, melted, for brushing
Instructions
Prep
- Prepare Caputo Homemade Phyllo Dough.
- Roll out 2 sheets of phyllo dough to 9x13”, slightly larger than the dimensions of a 8x12" pan.
Filling
- In the sauté pan over medium-low heat, add in Olitalia Extra Virgin Olive Oil and sauté the onion until translucent.
- Add in spinach and dill, and sauté until mostly dry. Reduce the heat as the liquid evaporates.
- Salt to taste.
- Set aside and let cool to room temperature before assembling the Spanakopita.
Assembling the Spanakopita
- Prepare the 8" x 12" baking pan by lightly greasing the bottom and sides with melted butter.
- Place the 1st piece of dough in the bottom of the pan, draped up the sides of the pan.
- Spread the cooked spinach evenly across the pan.
- Sprinkle crumbled feta evenly over the top of the spinach.
- Place the second piece of dough over the top and crimp the edges with the bottom piece of dough.
- Using a knife, score the top into 12 equal squares by pressing an indentation without cutting all the way through the dough.
- Brush the entire surface and edges with melted butter.
Baking
- Preheat oven to 350°F.
- Place Spanakopita in the center of the oven.
- Bake until golden brown, 50-60 minutes.
- Let rest for at least 1 hour before cutting.
- Serve and enjoy!