You’re going to love the scrumptious layers of this Spanakopita, where the creamy richness of the cheese filling meets the flaky embrace of Phyllo dough that transports you right to the Mediterranean.
Spanakopita is a beloved dish from Greek cuisine that looks so much more intricate and complicated to make than it actually is. Its connection to Greek culture and history gives it a sense of authenticity and nostalgia that resonates with both Greeks and people from other cultures who appreciate traditional foods. The name “spanakopita” comes from the Greek words “spanaki,” which means spinach, and “pita,” which means pie or pastry.
What sets Spanakopita apart is its delicate phyllo dough casing, which is brushed with a mixture of yogurt, eggs, oil, and sparkling water. Mixed in throughout are the vibrant flavors of fresh spinach, which is combined with a medley of cheeses that create a luscious and tangy backdrop. As the dish bakes to golden perfection, the phyllo dough turns crisp and golden, contrasting beautifully with the luxurious filling within. Rich in flavor and textures, it’s even perfect for vegetarians or those looking for a bit less meat in their diets.
The beauty of Spanakopita lies not only in its taste but also in its presentation. It embodies the heartwarming essence Greek cuisine is known for. Whether enjoyed as an appetizer, a light meal, or a centerpiece at gatherings, this dish has the power to bring people together, encouraging shared experiences and memories around the table.
PS If you have leftover spinach and want to try another delicious way to add them to your diet, check out these Corn Spinach Feta Muffins. So good even kids can’t get enough when these are around!
PrintSpanakopita
Ingredients
For the pita:
- 1 lb store-bought Phyllo dough
- 12 oz fresh spinach, washed and chopped
- 1–1/4 cup cottage cheese
- 1/2 cup sour cream
- 1 cup crumbled feta cheese
- 3 eggs
- 2 tsp salt
For drizzling:
- 1 cup plain yogurt
- 1/2 cup oil
- 2 eggs
- 1 tsp baking powder
- 1/2 cup sparkling water
Instructions
Preheat oven to 400F.
First, prepare the mixture for brushing and drizzling the phyllo dough.
- Mix eggs and oil with yogurt. Add baking powder and then sparking water. Mix well and set aside.
- In another bowl combine spinach, cottage cheese, sour cream, crumbled feta cheese, eggs, and salt.
- Carefully unroll the Phyllo sheets.
- Reserve 6 sheets (3 for the top and 3 for the bottom). Divide the rest into 4 groups. I had 12 sheets left so I had 3 in each group.
- Brush a baking dish with oil. If you prefer less mess, try this parchment paper.
- Place one of the reserved sheets of phyllo on one side of the baking dish, allowing the edges to drape over the side. Place another on the opposite side. Split the third one in half and place each half on the two uncovered sides of the pan.
- Brush with your yogurt mixture.
- Take one of the sheets from the first group, crumple it up a little bit, and place it on the baking dish. Repeat with the remaining sheets from the first group. Drizzle the yogurt mixture over this again.
- Spread one-fourth of the spinach mixture over the first set of Phyllo.
- Repeat the same with the remaining 3 groups of sheets.
- Now put the 3 sheets you reserved for the top and brush each with the yogurt mixture.
- Fold the draped edges of the bottom phyllo layers over the very top.
- Using a sharp knife, lightly score the top Phyllo layers to create portions for serving.
- Brush the top layer with the remaining yogurt mixture.
- Bake in preheated oven for 35-40 minutes.
- Allow the Spanakopita to cool slightly before cutting along the scored lines.
