Description
Making Spanakopita is easier than you think! This traditional savory Greek phyllo pastry is filled with spinach, fresh herbs, and feta.
Ingredients
- 1 Tablespoon Olive Oil, Plus About 1 Cup For Brushing On Dough
- 1 Small Onion, Diced
- 2 pounds Spinach
- ⅓ bunches Dill Chopped
- 8 ounces, weight Feta, Crumbled
- 2 Eggs, Lightly Beaten
- Salt And Pepper
- 1 package (1 Lb. Size) Phyllo Dough, Thawed
- 1 Tablespoon Sesame Seeds (optional)
Preparation
Preheat oven to 375ºF. Lightly grease a 12-inch round baking pan with olive oil and set aside. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Cook onion 4–5 minutes or until soft. Add spinach and cook until wilted (you may need to add the spinach in batches). Once the spinach has cooked down, remove from heat and allow to cool.
Once spinach-onion mixture has cooled, squeeze out as much water as you can. Place in a large mixing bowl and add dill, feta, and beaten eggs. Stir gently to combine.
To assemble pie, lay one sheet of dough (keep the longer side in front of you) on your work surface and lightly brush with olive oil. Lay another sheet on top of the first sheet and brush with oil. Add enough filling to cover the width of the sheet and start by rolling the sheet away from you, lightly pressing, so that the filling is packed. Then roll it into a spiral and place it in the center of your prepared baking pan. Continue, using 2 sheets at a time, brushed with olive oil, until you have used up all of the filling. Roll each one around the previous one, to make the spiral larger.
Once you have used up all of the filling, brush the top with olive oil and sprinkle with sesame seeds (if using). Bake for 45 minutes to 1 hour, or until light golden brown.
Enjoy warm or at room temperature!
