Start your week right with a golden, crispy Spanakopita recipe!
Mondays call for something comforting yet exciting. Something that wakes up your tastebuds without demanding too much effort, and this recipe, will cover all your needs and cravings.
Whether you are looking for a meat-free main or a hearty side, this dish brings a little Mediterranean sunshine to your Monday table.
Ingredients for the Spanakopita recipe
For filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 500g fresh spinach, chopped (or 300g frozen, thawed & drained)
- 200g feta cheese, crumbled
- 100g ricotta or cottage cheese (optional, for extra creaminess)
- 2 large eggs, lightly beaten
- ¼ teaspoon nutmeg (optional, but recommended)
- Salt & black pepper to taste
- 2 tablespoons fresh dill or parsley, chopped (optional)
For the phyllo layers:
- 12 sheets phyllo dough (thawed if frozen)
- 100g (½ cup) unsalted butter, melted (or olive oil for a lighter version)
Method:
1. Preheat & Prep:
Preheat your oven to 180°C . Grease a 9×13-inch baking dish with a little butter or oil.
2. Cook the Spinach:
Heat olive oil in a pan over medium heat. Sauté the onion until soft, then add garlic and cook for 30 seconds. Stir in the spinach and cook until wilted (or just warmed through if using frozen spinach). Drain any excess moisture. Let it cool slightly.
3. Make the Filling:
In a large bowl, mix the spinach with feta, ricotta (if using), eggs, nutmeg, salt, pepper, and herbs. Stir until well combined.
4. Layer the Phyllo:
Place one phyllo sheet in the baking dish and brush lightly with melted butter. Repeat with 6 more sheets, brushing each with butter.
Spread the spinach filling evenly over the layered phyllo.
Top with the remaining 5-6 sheets, again brushing each with butter.
5. Bake to Perfection:
Using a sharp knife, score the top layer into squares or triangles (this helps with cutting later). Bake for 35-40 minutes, or until golden brown and crispy.
6. Serve & Enjoy:
Let it cool for 10 minutes before slicing. Serve warm with a fresh salad or a dollop of Greek yogurt on the side.
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