This Mediterranean Spinach Pie, also known as Spanakopita, is a savory pastry that beautifully combines fresh spinach, creamy feta cheese, and aromatic herbs, all wrapped in crisp, flaky phyllo dough. This dish is perfect for a light lunch, appetizer, or a special dinner. The delicate balance of flavors and textures will transport you to the sunny Mediterranean coast with every bite.
Ingredients:
- For the filling:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 pounds fresh spinach (or 1 ½ pounds frozen spinach, thawed and drained)
- 1/2 cup fresh dill, chopped (or 2 tablespoons dried dill)
- 1/2 teaspoon ground nutmeg
- 1/2 cup crumbled feta cheese
- 1/2 cup ricotta cheese (optional for creaminess)
- 2 large eggs, beaten
- Salt and pepper to taste
- For the phyllo dough:
- 1 package of phyllo dough (about 14 sheets), thawed
- 1/2 cup unsalted butter, melted (or olive oil for a lighter version)
Instructions:
- Prepare the filling:
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- If using fresh spinach, chop it roughly and add it to the pan. Sauté until wilted, which should take about 4-5 minutes. If using frozen spinach, simply add the thawed and drained spinach directly into the pan.
- Once the spinach is cooked, remove the mixture from the heat and let it cool slightly. Once cooled, transfer the spinach mixture to a large mixing bowl.
- Add the chopped dill, ground nutmeg, feta cheese, ricotta cheese (if using), and the beaten eggs to the spinach mixture. Season with salt and pepper. Stir until well combined.
- Prepare the phyllo dough:
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or round baking pan with melted butter or olive oil.
- Lay one sheet of phyllo dough in the prepared dish, brushing it lightly with melted butter. Repeat with about 7-8 more sheets, brushing each one with butter before adding the next. The dough should overlap the edges of the dish.
- Once the base layer of phyllo dough is prepared, evenly spread the spinach mixture on top.
- Top the pie:
- Continue layering the remaining phyllo sheets over the filling, again brushing each sheet with butter. Fold any overhanging dough edges over the top of the pie, sealing the edges.
- Using a sharp knife, score the top layers of phyllo dough into squares or a pattern of your choice. This will help it bake evenly and create a beautiful presentation.
- Bake the pie:
- Place the pie in the preheated oven and bake for 30-40 minutes, or until the phyllo is golden brown and crisp, and the filling is set.
- Once baked, remove the pie from the oven and allow it to cool for 10-15 minutes before slicing.
- Serve and enjoy:
- Serve warm or at room temperature. The Mediterranean Spinach Pie pairs beautifully with a side of tzatziki or a fresh salad for a complete meal.