Greek Spanakopita Spinach and Feta Pie Recipe

Time and Servings:

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 8 servings

Nutrition (per serving):

• Calories: 280 kcal
• Protein: 9g
• Fat: 20g
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 2g
• Sodium: 480mg

Ingredients:

• 1 lb fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz feta cheese, crumbled
• 2 eggs, beaten
• 1/4 cup olive oil
• 1/4 cup fresh dill, chopped
• 1 pack phyllo dough
• Butter (for brushing)

Instructions:

1. Prepare Filling:
   • Heat olive oil in a skillet over medium heat.
   • Sauté onion and garlic until softened, about 3-4 minutes.
   • Add spinach and cook until wilted, about 5 minutes.
   • Remove from heat and let cool. Stir in feta, eggs, and dill until combined.
2. Layer Phyllo Dough:
   • Preheat oven to 350°F (175°C).
   • Brush a 9x13-inch baking dish with melted butter.
   • Layer 6 sheets of phyllo dough, brushing each with butter.
   • Spread spinach mixture evenly over the dough.
   • Top with 6 more sheets of phyllo, brushing each with butter.
3. Bake:
   • Bake in preheated oven for 40 minutes, or until phyllo is golden and crispy.
4. Serve:
   • Let cool slightly before cutting into squares. Serve warm or at room temperature for an authentic Greek delight.

Tips for Success:

• Phyllo Tips: Keep phyllo covered with a damp towel to prevent it from drying out while layering.
• Make-Ahead: Assemble the pie ahead of time and bake just before serving.
• Substitutions: Use frozen spinach if fresh is unavailable; just ensure to drain thoroughly.

Wine, Cocktail, Drink Pairing:

Pair with a crisp white wine like Sauvignon Blanc or a light Greek Retsina for a complete Mediterranean experience.