How to make THE BEST spanakopita
Creating the best spanakopita requires attention to detail and using high-quality ingredients. Spanakopita is a traditional Greek dish made with layers of flaky phyllo pastry and a flavorful spinach and feta filling. Here’s a step-by-step guide to help you make a delicious spanakopita:
Ingredients:
For the Filling:
- 2 pounds (about 900g) fresh spinach, washed and chopped
- 1 cup crumbled feta cheese
- 1 cup ricotta cheese
- 1/2 cup finely chopped fresh dill
- 1/2 cup finely chopped fresh parsley
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- Salt and pepper to taste
- Olive oil for sautéing
For the Phyllo Layers:
- 1 package of phyllo pastry sheets (thawed if frozen)
- 1 cup melted butter or olive oil for brushing
Instructions:
- Prepare the Filling:
- In a large pan, heat some olive oil over medium heat. Add the chopped spinach and cook until wilted. Remove from the heat and let it cool. Once cooled, squeeze out excess moisture from the spinach.
- In a mixing bowl, combine the wilted spinach, crumbled feta cheese, ricotta cheese, chopped dill, chopped parsley, chopped green onions, minced garlic, beaten eggs, salt, and pepper. Mix well to create a cohesive filling mixture.
- Prep the Phyllo Pastry:
- Preheat your oven to 375°F (190°C).
- Unroll the phyllo pastry sheets and cover them with a damp cloth to prevent drying out.
- Brush a baking dish with melted butter or olive oil to prevent sticking.
- Layering:
- Place one sheet of phyllo pastry in the baking dish, allowing the edges to hang over the sides. Brush the sheet with melted butter or olive oil.
- Repeat the process, layering about 6-8 sheets of phyllo, brushing each sheet with butter or oil.
- Add the Filling:
- Spread half of the spinach and cheese filling evenly over the phyllo layers.
- Continue Layering:
- Add another 6-8 layers of phyllo pastry, brushing each layer with butter or oil.
- Add the Remaining Filling:
- Spread the remaining filling over the phyllo layers.
