About the dish:
Spanakopita is a delicious Greek dish consisting of spinach and feta cheese wrapped in layers of crispy phyllo pastry. It is a popular appetizer or main course that can be served hot or cold. The name "spanakopita" is derived from the Greek words "spanaki" (spinach) and "pita" (pie).
Recipe:
- Preheat your oven to 375°F (190°C).
- In a large pot, bring water to a boil and blanch the spinach for about 1 minute. Drain the spinach and squeeze out any excess water. Chop the spinach finely.
- In a mixing bowl, combine the chopped spinach, crumbled feta cheese, green onions, dill, parsley, beaten eggs, salt, pepper, and nutmeg. Mix well to ensure the ingredients are evenly distributed.
- Brush a 9x13-inch (23x33 cm) baking dish with olive oil or melted butter.
- Carefully unroll the phyllo pastry and cover it with a damp kitchen towel to prevent it from drying out.
- Place one sheet of phyllo in the baking dish, allowing the excess to hang over the sides. Brush it lightly with olive oil or melted butter. Repeat this step with 5 more sheets, brushing each one with oil or butter.
- Spread the spinach and feta filling evenly over the phyllo pastry.
- Layer the remaining sheets of phyllo on top, brushing each sheet with oil or butter as before.
- Trim the excess phyllo pastry hanging over the sides of the dish.
- Score the top layer of phyllo into portions with a sharp knife.
- Bake the spanakopita in the preheated oven for about 40-45 minutes, or until the top is golden brown and crispy.
- Remove the spanakopita from the oven and let it cool for a few minutes before cutting into individual portions.
- Serve the spanakopita warm or at room temperature.
