My Yiayia (grandmother) always said, ‘A good spanakopita is a labor of love, but the results are utterly divine.’ And she was right! This recipe is a tribute to her legendary spanakopita, a dish that evokes warm memories and family gatherings. It's incredibly satisfying to make, and honestly, even more satisfying to eat. You're gonna love this.
This isn't your average spanakopita recipe, folks. It's been perfected over generations, tweaking and tasting until we achieved utter deliciousness. We're talking flaky layers of phyllo dough, a vibrant spinach and cheese filling bursting with herbs and lemon zest, and a buttery aroma that’ll drive your neighbors crazy. Get ready for an explosion of flavors and textures that will transport you to a sun-drenched Greek taverna!
Required Equipments
- 9x13 inch baking dish
- mixing bowls (various sizes)
- whisk
- fork
- measuring cups and spoons
- rolling pin
- pastry brush
Delicious-Spanakopita-Recipe
This recipe delivers a classic Greek spanakopita experience – flaky layers of phyllo pastry filled with a savory spinach and cheese mixture. It's a crowd-pleaser, perfect for parties or a cozy night in.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Grab that baking dish and lightly grease it with olive oil or butter. Trust me, this is a non-negotiable step for easy cleanup and to prevent sticking.
- In a large bowl, combine the spinach, ricotta (or feta, if you are using that!), eggs, green onions, dill, lemon zest, and salt. Mix everything together gently until well combined but do not overmix it.
- Unfold the phyllo dough sheets carefully on a clean, flat surface. Keep the remaining sheets covered with a damp cloth or paper towels to prevent drying out. This is important. Really important.
- Brush the first sheet of phyllo lightly with melted butter, and lay it in the prepared baking dish. You'll want to let some of the dough sheet hang over the edges of the dish–this will be folded over at the end to create a nice, sealed crust.
- Repeat this process with 7 to 9 more phyllo sheets (depends on size of your sheet). Make sure each layer is generously brushed with butter to ensure a nice golden brown and crispy texture.
- Spread the spinach and cheese filling evenly over the phyllo layers. Don't go overboard; you want enough filling to be delicious, but not so much that it overflows.
- Fold the overhanging phyllo layers over the filling, creating a neat and somewhat rustic top. You can tuck and fold as needed. Don't stress about getting it perfect; it’s all part of the charm.
- Brush the top of the spanakopita with the remaining melted butter. This will give it that beautiful golden glow and make it extra yummy.
- Bake for approximately 45-50 minutes, or until the spanakopita is golden brown and the filling is bubbly and heated through. If the top starts to brown too quickly, lightly tent it with foil for the last 15-20 minutes of baking time.
- Once baked, remove it from the oven and let it cool slightly before cutting and serving. I know, the wait is torture, but patience is a virtue! I promise it will be worth it.
- Serve warm, either on its own or with a simple Greek salad for a complete and satisfying meal. Nom nom nom!
📝 Notes
- If you don't have fresh dill, you can substitute 1 teaspoon of dried dill.
- For a richer flavor, consider using a blend of feta and ricotta cheeses.
- Don't be afraid to experiment with the herbs; a sprinkle of mint would be lovely too!
🍎 Nutrition
Calories: 350 kcal
Protein: 15g
Fat: 20g
Carbohydrates: 25g
Fiber: 3g
Calcium: 200mg
