Ingredients
Equipment
Method
Instructions
- In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the 1 cup of chopped onion and sauté until translucent, about 5 minutes.
- If using fresh spinach, add the 2 lbs of fresh spinach to the skillet, stirring until wilted. If using frozen, add the 15 oz of thawed spinach and cook until heated through. Remove from heat and let cool slightly.
- In a mixing bowl, combine the sautéed spinach and onion mixture with 1/2 cup of chopped fresh dill, 4 large eggs, 8 oz of crumbled feta, 2 tablespoons of grated Parmesan cheese, and 1/2 teaspoon of Kosher salt. Mix well until all ingredients are fully incorporated.
- Preheat your oven to 350°F (175°C). Take your thawed 1 lb of phyllo dough and lay out a few sheets on a clean surface. Keep the remaining sheets covered with a damp towel to prevent them from drying out.
- Grease your baking dish with some of the 8 tablespoons of melted butter. Lay one sheet of phyllo dough in the dish and brush lightly with melted butter. Repeat this process, layering about 8 sheets, brushing each with butter.
- Spread the spinach filling evenly over the layered phyllo dough. Cover the filling with another 8 layers of phyllo, brushing each with melted butter as before.
- Using a sharp knife, cut the top layers of phyllo into squares or diamonds to allow steam to escape. Bake in the preheated oven for about 30-40 minutes, or until golden brown and crispy.
- Once baked, remove from the oven and let cool for a few minutes before slicing. Serve warm, and enjoy the delightful crunch of the phyllo paired with the creamy spinach filling.
Notes
- Leftover Spanakopita can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes.
- You can freeze spanakopita before baking, wrapping individual pieces in foil for up to 2 months.