Spinach and Feta Spanakopita
**Spinach and Feta Spanakopita** This classic Greek dish is made with phyllo dough filled with a mixture of spinach, feta cheese, green onions, and dill. It is a versatile dish that can be served as an appetizer, main course, or side dish. Flaky on the outside and boasting a moist, tangy filling.
Spanakopita is a traditional Greek dish that has been enjoyed for centuries. The name spanakopita comes from the Greek words 'spanaki', meaning spinach, and 'pita', meaning pie. The dish is thought to have originated in the region of Epirus in northwestern Greece. Spanakopita is typically made with a mixture of spinach, feta cheese, green onions, and dill wrapped in phyllo dough. The phyllo dough is brushed with olive oil and baked until golden brown. Spanakopita is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a popular dish to serve at Greek festivals and gatherings. Spanakopita can be made ahead of time and reheated when ready to serve.
Spinach and Feta Spanakopita Spinach and Feta Spanakopita Spinach and Feta Spanakopita Spinach and Feta Spanakopita
Prep time: 30 | Cook time: 20 | Serves: 8
Ingredients
  • 1 package (16 ounces) frozen spinach, thawed and drained
  • 1 cup (4 ounces) feta cheese, crumbled
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh dill
  • 1/4 cup olive oil
  • 1 box (1 pound) phyllo dough, thawed
  • 1/2 cup (1 stick) melted butter
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine spinach, feta, green onions, dill and olive oil; season with salt and pepper.
  3. Place a sheet of phyllo dough on a lightly floured surface.
  4. Brush with melted butter and place 1/4 cup spinach mixture in the center.
  5. Fold one corner over the filling to form a triangle.
  6. Repeat with remaining phyllo sheets, brushing with butter and folding into triangles.
  7. Place spanakopita on a baking sheet and bake for 15-20 minutes, or until golden brown.
  8. Serve warm or at room temperature.
Why It Works
  • The phyllo dough provides a crispy, flaky exterior.
  • The filling is moist and tangy, with a balance of flavors from the spinach, feta, green onions, and dill.
  • The olive oil helps to keep the phyllo dough moist and flavorful.