Spanakopita
Spanakopita, a beloved Greek snack, features flaky phyllo pastry filled with a savory mixture of spinach, feta cheese, and herbs. This comforting dish is perfect for gatherings or as a tasty appetizer.
Greek · 50 min · 6 servings · Guadalupe F.
Ingredients
- 500 g phyllo pastry sheets
- 400 g spinach, fresh
- 200 g feta cheese, crumbled
- 1 onion, finely chopped
- 3 tbsp olive oil
- 2 tbsp dill, chopped
- 1 egg, beaten
- to taste salt
- to taste pepper
- to garnish sesame seeds
Method
- Preheat the oven to 180°C (350°F).
- In a pan, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add the fresh spinach to the pan and cook until wilted. Remove from heat and let it cool slightly.
- In a bowl, combine the cooked spinach and onion with crumbled feta cheese, chopped dill, beaten egg, salt, and pepper.
- Lay one sheet of phyllo pastry on a clean surface and brush it lightly with olive oil. Place another sheet on top and brush again.
- Spoon a line of the spinach mixture along one edge of the phyllo, then fold the sides over and roll it up tightly into a log.
- Place the rolled spanakopita on a baking tray lined with parchment paper. Brush the top with olive oil and sprinkle with sesame seeds.
- Bake in the preheated oven for 25-30 minutes or until golden brown and crisp. Serve warm.