Ingredients for Spanakopita
- 20 ounces (600 grams) spinach fresh
- 3 scallions
- 3 tablespoons chopped
- 1 tablespoon dill leaves chopped
- 7 ounces (200 grams) sheep feta cheese
- 2 eggs
- 5 phyllo dough sheets
- 1/3 cup (80 ml) olive oil
1. Steam the spinach in a pot containing a small amount of water, stirring occasionally until the leaves decrease in size and soften. Drain, gently squeeze and refrigerate.
2. In a bowl, mix the spinach with the scallions, parsley and dill. Crumble the cheese with your hands, add it to the bowl and mix.
3. Beat the eggs in a separate bowl, add them to the spinach mixture and mix.
4. Cut the phyllo dough sheets in half, creating 10 sheets that are a little bigger than the dimensions of the baking pan. Brush the bottom of the pan with olive oil, place one of the dough sheets in the pan and brush with olive oil. Repeat the process with another 2 dough sheets.
5. Place the fourth dough sheet in the middle of the pan and stretch it towards one of the sides of the pan, so that half of it is inside the pan and the other half creates a kind of flap on that side. Brush with olive oil and repeat this process with 3 more sheets, with each of them creating a flap on the remaining sides of the pan.
6. Add the spinach filling on top and distribute it evenly with a tablespoon. Fold the flaps of the dough over the spinach, one side at a time, and brush with olive oil. Place another dough sheet in the pan and brush with olive oil. Repeat the process with the remaining 2 sheets. Push the edges slightly towards the middle and make sure to brush the sides with olive oil as well.
7. Preheat the oven to 350F/180ºC and bake the spanakopita until golden brown (around 35 minutes). Serve hot, cold or warm.
The feta cheese used in this recipe is quite salty, so there’s no need to add any salt.
This recipe is courtesy of Hashulchan.