Spanakopita
This classic Greek appetizer recipe was given to me many years ago by Carol, a wonderful co-worker at Bloomingdale’s. This is really delicious – cut into small triangles and serve as an hors d’oeuvre or a large piece with a salad for a luncheon or first course appetizer – anyway you serve it, it is sure to be a hit.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Resting Time 10 minutes mins
Total Time 1 hour hr 5 minutes mins
- ¼ cup Olive Oil
- 3 Finely Diced Onions
- 3 cloves Minced Garlic
- 4 boxes Frozen Spinach (thawed and squeezed dry - or 2 large bags)
- 1 lb Crumbled Feta Cheese
- 2 tbsp Lemon Juice
- ½ tsp Salt
- ½ tsp Black Pepper
- 2 Eggs (beaten)
- ½ lb Butter
- 8 sheets Phyllo Sheets (previously prepared or store bought)
Sauté Olive Oil, Onions and Garlic until onions are soft and translucent.
Add Spinach and cook about 3-5 minutes. Place mixture in a large mixing bowl to cool.
Add Feta Cheese, Lemon Juice, Salt, Black Pepper and Beaten Eggs. Mix well.
Melt Butter and set aside.
Prepare phyllo sheet. Generously brush a sheet pan with melted butter and place 2 sheets of phyllo on pan and brush with butter. Then place 2 more sheets of phyllo and brush with butter again.
Add cooled spinach mixture and spread evenly over sheets. Place 4 more sheets of phyllo dough on top one at a time brushing each sheet with more melted butter.
Then the most important part is scoring the top of the pie with a large knife making marks of desired size. This will ensure neat cutting for pretty presentation.
Bake in 375℉ oven for 30 minutes or until top is golden brown. Let rest at least 5 minutes before cutting.
Keyword Feta, Greek, Spanakopita, Spinach