Spanakopita greek spinach pie –Are you ready to embark on a delicious journey to Greece? Hold on to your forks because we’re diving into the world of Spanakopita! That’s right, this delightful Greek spinach pie is the passport you didn’t know you needed. Let’s roll up our sleeves and unleash our inner Greek chef!
Introducing the Star of the Show: Spanakopita
Feast your eyes on this beauty!
Ingredients: The Cast of Characters
- 1 package (16 oz) of phyllo dough, thawed
- 1 pound of fresh spinach or 1 cup of frozen spinach, thawed and drained
- 1 cup of crumbled feta cheese
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 eggs, lightly beaten
- 1/4 cup of fresh dill, chopped (or 2 tablespoons of dried dill)
- Salt and pepper to taste
- 1/4 cup of olive oil, plus extra for brushing
Instructions: The Magic Unfolds
- First, preheat your culinary throne (that’s your oven) to 350°F (175°C). Let’s get that place warm and cozy for our creation!
- Next, in a large skillet, drizzle some olive oil and toss in the finely chopped onion. Sauté until it’s as golden as a sunny day in Greece, about 5-7 minutes. Then add the minced garlic and watch it sizzle for another minute.
- Now, it’s time to introduce the spinach. If you’re using fresh, give it a good rinse and chop it up. For frozen, make sure it’s defrosted and drained. Toss it into the skillet with the onion and garlic. Stir until it’s all mixed and heated through. Season with salt and pepper for that extra oomph!
- In a large bowl, combine the spinach mixture with crumbled feta, beaten eggs, and fresh dill. Give it a good stir like you’re about to win a cooking contest!
- Now comes the fun part – assembling the pie! Take one sheet of phyllo dough (making it a superstar) and brush it lightly with olive oil. Layer sheets on top of each other for heroic purposes!
- Once you have at least six sheets layered, spread a portion of the filling along one edge of the phyllo. Roll it up like a burrito and place it seam-side down on a greased baking sheet. Repeat this process with the rest of the phyllo and filling.
- Before we send our pies on vacation to the oven, brush the tops with more olive oil. This will make them golden and crispy – trust me, your taste buds will thank you!
- Bake in the preheated oven for 30-40 minutes or until golden brown and hot out of this world.
- Once out of the oven, let it cool for a few moments (if you can resist) before cutting it into glorious slices. Now, grab a plate, and enjoy your taste of Greece!
And there you have it! Your very own Spanakopita, ready to impress friends, family, or even just yourself. Happy eating!