Besy Spanakopita Ever
Discover the ultimate comfort food with our "Best Spanakopita Ever," a rich, golden-brown Greek spinach pie that’s bursting with vibrant flavors and creamy textures. This recipe combines fresh spinach, tangy feta, and velvety cream cheese, enhanced by aromatic dill, parsley, and a hint of nutmeg for a perfectly balanced filling. Encased in delicate, buttery layers of phyllo dough, this crowd-pleasing dish features a delightful crunch with every bite. Perfect as a savory appetizer, show-stopping side, or hearty main course, this spanakopita is both satisfying and surprisingly easy to prepare. With step-by-step instructions and minimal prep, you can bring a taste of the Mediterranean to your table in just over an hour. Whether you're hosting a dinner party or seeking the ultimate comfort food, this recipe is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh spinach
- 250 grams feta cheese
- 100 grams cream cheese
- 1 medium yellow onion
- 4 stalks green onions
- 2 large eggs
- 2 tablespoons dill
- 2 tablespoons parsley
- 60 ml olive oil
- 250 grams phyllo dough
- 100 grams unsalted butter
- 0.25 teaspoons nutmeg
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 180°C (350°F).
Rinse the spinach thoroughly and pat dry. Chop the spinach into small, bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Finely dice the yellow onion and sauté it for 3-4 minutes until soft and translucent. Add the chopped spinach and cook until wilted, about 5 minutes. Drain any excess liquid and set aside to cool slightly.
In a large mixing bowl, crumble the feta cheese and add the cream cheese. Stir until combined. Finely chop the green onions, dill, and parsley, and add them to the bowl. Mix in the cooked spinach and onion mixture.
Beat the eggs in a small bowl and add them to the filling mixture. Season with nutmeg, salt, and black pepper. Stir well to combine.
Melt the butter in a small saucepan or microwave. Use a pastry brush to lightly grease a 9x13-inch baking dish with some of the melted butter.
Carefully unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out. Place one sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat this process with 6-8 layers of phyllo, ensuring each layer is brushed with butter.
Spread the spinach and feta filling evenly over the phyllo layers in the baking dish.
Cover the filling with an additional 6-8 layers of phyllo dough, brushing each layer with melted butter as before. Tuck any overhanging edges neatly into the sides of the dish.
Using a sharp knife, carefully score the top layers of phyllo into squares or diamond shapes, ensuring you don't cut all the way through to the filling.
Bake the spanakopita in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
Remove from the oven and let it cool for 10 minutes before cutting and serving. Enjoy your homemade spanakopita!
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 4492 mg | 195% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 5.2 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
