Spanakopita (Pie with feta and spinach)
10 servings
75 minutes
Spanakopita is a traditional Greek pie with a delicate filling of spinach and feta wrapped in crispy layers of phyllo dough. The history of this dish dates back to ancient Greece, where the combination of cheese and greens was popular among locals. The taste of spanakopita is a harmonious blend of salty feta, aromatic dill, and sweet onion enriched with the rich flavor of spinach. The thin dough becomes airy and crispy when baked, creating a perfect contrast with the juicy filling. Spanakopita is great as an appetizer, main dish, or festive treat. It can be served hot or cold, enjoying each flaky texture and rich flavor. This dish is a vibrant representative of Greek cuisine that carries the warmth of the Mediterranean sun and traditions of generations.
1
Heat olive oil in a large pot. Sauté finely chopped onion until soft.
- Extra virgin olive oil: 4 ml
- Onion: 2 pieces
2
Squeeze out the liquid, add spinach, dill, and flour to the onion. Sauté until moisture evaporates, then turn off the heat and add lightly beaten eggs (set aside some eggs for greasing the pie).
- Frozen spinach: 500 g
- Dill: 3 tablespoons
- Wheat flour: 2 tablespoons
- Quail egg: 3 pieces
3
Add crumbled feta, salt, and pepper to taste.
- Feta cheese: 500 g
4
Roll out the dough (very thin, or stretch by hand) to about 20 cm by 1 m.
- Filo (phyllo) pastry: 500 g
5
Lay out the filling and roll it up.
6
Place the roll on a baking sheet lined with paper, as in the photo. Brush with egg. Send to a preheated oven at 180 degrees for 40-50 minutes.
- Quail egg: 3 pieces
