Main
Spanakopita (Greece)
- Preparation time
- 1 h
- Servings
- serves 6
Ingredients
- Onion — to buy1
- Olive oil — to buy2 tbsp
- Spinach — to buy500 g
- Feta — to buy200g
- Egg — to buy1
- Parsley — to buy1 bunch
- Phyllo dough — to buy300g
- Butter — to buy80g
Preparation
Cook the sliced onion in the oil for 4-5 minutes over medium heat, until translucent.
Add the spinach (fresh or thawed) and wilt it for 3-4 minutes until it reduces well, then let it cool slightly and squeeze it firmly with your hands or in a clean cloth to remove as much water as possible: this is the most important step, otherwise the filling will make the phyllo soggy.
Mix the well-drained spinach with the crumbled feta, beaten egg, chopped dill or parsley, and season lightly with salt and pepper (the feta is already salty).
Butter the bottom of an oven dish, then lay and butter 5-6 phyllo sheets one by one, stacking them, keeping the other half of the sheets under a damp cloth so they don't dry out.
Spread the spinach filling evenly over the pastry, cover with the remaining buttered sheets one by one, tucking the edges into the dish.
With a sharp knife, cut portions through all the layers before baking (it will be very hard to cut cleanly once it's baked and crisp).
Bake for 30-35 minutes at 180°C, until the top is nicely golden and very crisp.
Let it cool for at least 10 minutes before serving, so the filling finishes setting and the slices stay neat.