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Spanakopita recipe

Though often served as a side dish, largerportions of Spanakopita could easily be the main course in avegetarian meal.

Recipe: Spanakopita

3 pounds spinach (see note)
2 tablespoons coarse salt
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, peeled and chopped
1/2 pound mushrooms, trimmed and sliced
2 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 large eggs
1/2 pound feta cheese, crumbled
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon crushed dried oregano
1/4 teaspoon crushed dried rosemary
1/4 teaspoon ground nutmeg
10 sheets phyllo dough
1/4 cup olive oil

  • Rinse spinach leaves vigorously in severalchanges of cold water; remove tough stems. Place in a large bowland sprinkle with coarse salt. Rub salt into the leaves, tearingup the spinach by rubbing it between your hands (spinach volumewill decrease drastically). Rinse salt off, squeeze excess waterfrom spinach and blot dry with paper towels.
  • Preheat oven to 350°F (175°C).
  • Heat first addition of olive oil and butterin a large heavy skillet over medium-high heat. Add onion, mushrooms,garlic, salt and pepper. Saute until onion is fragrant and translucentand mushrooms are tender, 5 to 7 minutes; remove from heat andset aside.
  • Beat eggs in a large bowl. Add feta cheese,Parmesan cheese, spinach and onion/mushroom mixture. Stir inparsley, oregano, rosemary and nutmeg.
  • Place one phyllo sheet in 13 x 9 x 2-inchbaking pan, letting edges hang over; brush with olive oil. Repeatwith four more sheets. Add spinach filling, smoothing to edgeswith a spatula or wooden spoon. Top with remaining five phyllosheets, brushing each with oil, including the top layer. Trimthe edges with a small, sharp knife or with scissors.
  • Bake for 45 to 50 minutes or until thoroughlyheated and golden brown on top.

    Makes 12 servings.

    Note: To substitute frozen spinach, use2 (10-ounce) packages, thawed and squeezed dry.

    Spanakopita recipe video- The traditional Greek Recipe with Dodoni, the Authentic Greek Feta

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