Spanakopita

Servings 6 to 8
Preparation Time 20 minutes
Cooking Time 45 minutes

Ingredients

– 500 grams fresh spinach – washed and chopped

– 1 medium onion – finely chopped

– 2 garlic cloves – minced

– 200 grams feta cheese – crumbled

– 2 eggs – beaten

– 3 tablespoons fresh dill – chopped

– 3 tablespoons fresh parsley – chopped

– Salt and black pepper – to taste

– 8 to 10 sheets phyllo pastry

– 100 grams butter or olive oil – melted

– In a large pan, sauté onion and garlic in a little olive oil until soft

– Add the spinach and cook until wilted and most of the moisture evaporates

– Remove from heat and let cool slightly

– In a bowl, combine spinach mixture feta cheese eggs dill parsley salt and pepper

– Preheat oven to 180 degrees Celsius

– Brush a baking dish with melted butter or olive oil

– Place one sheet of phyllo in the dish and brush lightly with butter or oil

– Repeat layering and brushing with about half of the phyllo sheets

– Spread the spinach and cheese filling evenly over the phyllo base

– Layer the remaining phyllo sheets on top, brushing each with butter or oil

– Tuck in edges and score the top gently with a knife to make cutting easier after baking

– Bake in the preheated oven for 35 to 40 minutes until golden and crisp

– Let cool slightly before serving

– Work quickly with phyllo to prevent drying out – cover sheets with a damp towel while assembling

– Use fresh herbs for best flavor but dried can be substituted in smaller amounts

– Spanakopita can be served warm or at room temperature