By: Chef Laura Bonicelli
Here’s my twist on a favorite Greek classic dish with layers of phyllo stuffed with fresh spinach, mint, and feta. Buy your ingredients at your favorite Farmers Market!
About Spanakopita
Here’s my twist on a favorite Greek classic dish with layers of phyllo stuffed with fresh spinach, mint, and feta.
Spanakopita translates to “spinach pie” – which is precisely what it is – a savory Greek pie. As far as the origin, while considered Greek, it seems that Spanakopita originated from Turkish cuisine more than 400 years ago and was probably introduced in Greece during the Turkish occupation of Greece.
Over the years, my recipe has evolved. Mainly, I have added more mint and phyllo dough layers. I think that the combination of spinach, feta, and mint is absolutely delicious. Encased in crunchy and delicate phyllo dough – the filling is perfect. Look for Greek-style feta and, if possible, a local store that carries fresh feta. Here in the Twin Cities, I buy my feta at Holy Land.
Phyllo dough is basically flour and water mixed with a little bit of fat (olive oil). You can buy it frozen; it thaws in about half an hour. Covering it with damp paper towels keeps the dough from drying out while you’re working.
Make sure that you brush each layer with olive oil; otherwise, the dough can taste raw.
I love serving Spanakopita with a light salad or appetizer. I have a few suggestions below.
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Need some side dishes? Try these:
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
Spanakopita
Equipment
- 9x13-inch baking dish
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped onion
- 1/4 cup chopped green onion
- 3 cloves garlic -- minced
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- 2 pounds baby spinach -- rinsed well and chopped
- 1 cup chopped mint leaves
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- 2 large eggs
- 1/2 cup fresh ricotta or plain Greek yogurt
- 1 cup crumbled feta
- 1 1/2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
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- 8 ounces phyllo dough sheets about 20 sheets
- 1/4 cup extra-virgin olive oil up to 1/2 cup
Instructions
- Preheat oven to 375º F and lightly oil a 9x13 inch baking pan.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. SautÈ onion, green onions and garlic, until soft and lightly browned. Stir in spinach and mint, and continue to sautÈ until spinach wilts, about 5 to 7 minutes. Remove from heat and set aside to cool and drain in a colander set over a bowl.
- In a medium bowl, mix eggs, ricotta, and feta. Stir in the spinach mixture. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat the process with four more phyllo sheets. To encase the filling, lay six sheets half in the pan, draping the other half out of the pan, completely covering the pan's outer edges.
- Spread spinach and cheese mixture into the pan and fold overhanging dough over the filling. Brush each sheet with oil as you go. Then, lightly scrunch together and lay the remaining eight sheets of phyllo dough on top, brushing each with oil. Brush the entire top with oil.
- Bake in preheated oven for 40 to 50 minutes, until golden brown. Cool for 10 minutes, cut into squares and serve.
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Notes
Chef Laura Bonicelli
Nutrition
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