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Home Griekse spanakopita met spinazie en feta

Greek Vegetarian Savory Mediterranean Oven Sharing

Spanakopita is one of those dishes where the aroma alone pulls everyone into the kitchen. Layer after layer of crisp phyllo pastry, filled with a savory mix of spinach, feta and fresh herbs. This is Greek cooking at its best: honest, tasty and made for sharing.

A good baking dish is your best friend here. Make sure it's large enough so the phyllo layers can lie flat and the filling cooks evenly. The result: a golden-brown pie you'll want to cut into right away.

x_ckl_recipe_markerGreek spanakopita with spinach and feta Spanakopita is the Greek classic that instantly turns your table into a celebration. Crispy phyllo, creamy feta and fresh spinach: simple and irresistible. How to make Greek spanakopita with spinach and feta? Main course Greek 4 servings 25 min 45 min 10 min 80 min

Preheat the oven to 180°C (fan) or 200°C (conventional).
Heat a splash of olive oil in a frying pan and sauté the onion and garlic over medium heat until soft and translucent, about 5 minutes.
Add the fresh spinach in batches and let it wilt. Place the wilted spinach on a clean tea towel and squeeze out as much liquid as possible. This is a crucial step: wet spinach will make your pie soggy.
In a large bowl, combine the squeezed spinach with the crumbled feta, the eggs, the ricotta, fresh dill, fresh mint, salt and freshly ground black pepper. Taste and adjust the seasoning.
Brush the baking dish with olive oil. Lay a sheet of phyllo pastry on the bottom and generously brush it with melted butter or olive oil. Repeat this with half of the phyllo sheets to build a sturdy base layer. Let the edges hang slightly over the sides of the dish.
Spread the spinach and feta filling evenly over the phyllo base.
Cover with the remaining phyllo sheets, also brushed with butter each time. Fold the overhanging edges inward and brush the top generously with butter or oil. Score the top lightly with a sharp knife so steam can escape during baking.
Bake the spanakopita for 40 to 45 minutes until the top is deep golden brown and crisp.
Let the pie rest for 10 minutes before slicing. Serve with a fresh Greek salad and a glass of cold white wine. Enjoy.

Greek Vegetarian Savory Mediterranean Oven Sharing 500 g fresh spinach 200 g feta, crumbled 150 g ricotta 2 eggs 1 onion, finely chopped 2 cloves garlic, finely chopped 1 bunch fresh dill, coarsely chopped 1 handful fresh mint, roughly chopped 250 g phyllo pastry (frozen or fresh), thawed 80 g butter, melted (or olive oil) 2 tbsp olive oil (for the pan and the dish) Salt and freshly ground black pepper to taste Baking dish Frying pan Mixing bowl Clean tea towel or paper towels Pastry brush Sharp knife Cutting board Mixing Bowl mixing-bowl Knives knives Chopping Board chopping-board Cosy & Trendy Oven dish - Black - 24 x 15 x 5 cm Cosy & Trendy ["Ovenschaal"] Cookinglife Baking bowl / Mixing bowl - Stainless steel - ø 24 cm Cookinglife ["Baking bowl"] Hendi Cutting board - Rubberwood - 53 x 32.5 cm Hendi ["Cutting board "] Blackwell Chef's knife - Japanese style - 67 layers damask steel - VG10 - 20 cm Blackwell ["Koksmes"] Savory pumpkin tart with sage foodies-hartige-pompoentaart-met-salie Shakshuka met geitenkaas en verse kruiden foodies-shakshuka-met-geitenkaas-en-verse-kruiden Lemon-ricotta quiche with spinach and pine nuts foodies-citroen-ricotta-quiche-met-spinazie-en-pijnboompitten Gluten-free zucchini fritters with tzatziki foodies-glutenvrije-courgette-fritters-met-tzatziki

Recipe

Greek spanakopita with spinach and feta

Spanakopita is the Greek classic that instantly turns your table into a celebration. Crispy phyllo, creamy feta and fresh spinach: simple and irresistible.

Course	Main course
Kitchen	Greek
Servings	4 servings

Preparation time

Preparation time	25 min
Time in oven	45 min
Stiffen up min.	10 min
Total	80 min

Equipment

Baking dish
Frying pan
Mixing bowl
Clean tea towel or paper towels
Pastry brush
Sharp knife
Cutting board

Ingredients

500 g fresh spinach
200 g feta, crumbled
150 g ricotta
2 eggs
1 onion, finely chopped
2 cloves garlic, finely chopped
1 bunch fresh dill, coarsely chopped
1 handful fresh mint, roughly chopped
250 g phyllo pastry (frozen or fresh), thawed
80 g butter, melted (or olive oil)
2 tbsp olive oil (for the pan and the dish)
Salt and freshly ground black pepper to taste

How to make Greek spanakopita with spinach and feta?

Preheat the oven to 180°C (fan) or 200°C (conventional).
Heat a splash of olive oil in a frying pan and sauté the onion and garlic over medium heat until soft and translucent, about 5 minutes.
Add the fresh spinach in batches and let it wilt. Place the wilted spinach on a clean tea towel and squeeze out as much liquid as possible. This is a crucial step: wet spinach will make your pie soggy.
In a large bowl, combine the squeezed spinach with the crumbled feta, the eggs, the ricotta, fresh dill, fresh mint, salt and freshly ground black pepper. Taste and adjust the seasoning.
Brush the baking dish with olive oil. Lay a sheet of phyllo pastry on the bottom and generously brush it with melted butter or olive oil. Repeat this with half of the phyllo sheets to build a sturdy base layer. Let the edges hang slightly over the sides of the dish.
Spread the spinach and feta filling evenly over the phyllo base.
Cover with the remaining phyllo sheets, also brushed with butter each time. Fold the overhanging edges inward and brush the top generously with butter or oil. Score the top lightly with a sharp knife so steam can escape during baking.
Bake the spanakopita for 40 to 45 minutes until the top is deep golden brown and crisp.
Let the pie rest for 10 minutes before slicing. Serve with a fresh Greek salad and a glass of cold white wine. Enjoy.

Cooking mode Prevents your screen from going to sleep

Spanakopita tastes just as good the next day, cold or briefly reheated in the oven. Feel free to make a larger batch: pieces freeze well. That way you always have a tasty piece of Greece within reach.

A sturdy, well-greased baking dish makes the difference between a soggy base and a perfectly crisp pie. Choose a dish that distributes heat evenly, so you can bake with confidence every time. Quality in the kitchen simply shows in the taste.

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