The Greek Version of Spinach Pie

Craving a taste of Greece? Dive into the deliciousness of homemade Spanakopita, where layers of flaky phyllo dough embrace a savory spinach and feta filling. Trust us, your taste buds will thank you later!

Ingredients:

• 1 package of phyllo dough
• 2 pounds of fresh spinach, washed and chopped
• 1 large onion, finely chopped
• 4 cloves of garlic, minced
• 1 cup of crumbled feta cheese
• 1/4 cup of chopped fresh dill
• 1/4 cup of chopped fresh parsley
• 1/4 cup of olive oil
• Salt and pepper to taste
• 1/4 teaspoon of ground nutmeg
• Optional: 1/4 cup of pine nuts or toasted breadcrumbs for added texture

Instructions:

• Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and translucent.
• Add the chopped spinach to the skillet and cook until wilted, about 5 minutes. Drain any excess liquid from the spinach mixture and transfer it to a large mixing bowl.
• Add the crumbled feta cheese, chopped dill, chopped parsley, ground nutmeg, salt, and pepper to the spinach mixture. Mix well to combine.
• Lay one sheet of phyllo dough on the bottom of the prepared baking dish and brush it lightly with olive oil. Repeat this process, layering about 6-8 sheets of phyllo dough, brushing each layer with olive oil.
• Spread the spinach and feta mixture evenly over the phyllo dough in the baking dish.
• Layer the remaining sheets of phyllo dough on top of the spinach mixture, brushing each layer with olive oil as before.
• Once all the phyllo dough has been used, tuck any overhanging edges into the sides of the baking dish to create a neat border.
• Using a sharp knife, score the top layer of phyllo dough into squares or triangles, being careful not to cut all the way through.
• Optional: Sprinkle the top of the spanakopita with pine nuts or toasted breadcrumbs for added texture and flavor.

For an added layer of flavor and texture, consider incorporating a handful of toasted pine nuts into the spinach and feta filling mixture. Simply toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, then stir them into the filling before assembling the Spanakopita. The nutty crunch of the pine nuts will complement the creamy spinach and tangy feta, taking your Spanakopita to the next level of deliciousness!