Savory Spinach and Feta Spanakopita Recipe

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Craving a delightful pastry that packs a punch of flavor? This savory spinach and feta spanakopita might just be what you need. With layers of flaky phyllo dough and a delicious filling of fresh spinach and creamy feta cheese, this dish is perfect for any occasion, whether it’s a family dinner or a casual gathering with friends.

Imagine sinking your teeth into a golden brown slice, where the crispiness of the phyllo perfectly complements the rich, savory filling. It’s a dish that’s sure to impress, yet simple enough to whip up on a weeknight.

Not only is this spanakopita a feast for the eyes, but it also delivers a satisfying combination of textures and flavors. The combination of tender spinach, tangy feta, and aromatic herbs creates a dish that will have everyone asking for seconds.

Delicious Spinach and Feta Spanakopita

This spanakopita is a flaky pastry filled with a vibrant mix of fresh spinach, creamy feta cheese, and fragrant herbs. Each bite offers a savory explosion of flavors, making it a favorite for both vegetarians and meat lovers alike.

Ingredients

• 1 package phyllo dough, thawed
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• Salt and pepper to taste
• 1/2 cup melted butter or olive oil for brushing

Instructions

1. Prepare the Filling: In a large skillet, heat a little oil over medium heat. Sauté the chopped onion and minced garlic until softened. Add the chopped spinach and cook until wilted. Remove from heat and allow to cool slightly.
2. Mix the Filling: In a large bowl, combine the cooked spinach mixture with crumbled feta, ricotta cheese, beaten eggs, dill, salt, and pepper. Mix until well combined.
3. Assemble the Spanakopita: Preheat the oven to 375°F (190°C). On a clean surface, lay out one sheet of phyllo dough and brush it lightly with melted butter or olive oil. Layer another sheet on top and repeat the brushing. Place a portion of the spinach filling along one edge, then fold the sides in and roll it up tightly to form a log. Place seam-side down on a baking sheet.
4. Bake: Repeat the process with the remaining phyllo sheets and filling. Brush the tops of the rolls with more melted butter. Bake in the preheated oven for 25-30 minutes, or until golden brown and crisp.
5. Serve: Let the spanakopita cool for a few minutes before slicing. Serve warm or at room temperature.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

• Servings: 8 pieces
• Calories: 210kcal
• Fat: 14g
• Protein: 6g
• Carbohydrates: 16g