I made this spanakopita for a milestone birthday party for my mother. It's easy and can be adapted to your taste.
Ingredients
- 1 box filo dough
- 2 lb. frozen or fresh spinach, coarsely chopped (I prefer baby spinach, stems removed)
- 1 bunch parsley, finely chopped
- 1 bunch dill, finely chopped
- 1 bell pepper, thinly sliced
- 1 lb feta (cow or sheep, your preference)
- 1/3 c. chopped roasted nuts (walnuts + hazelnuts recommended for texture + protein)
- 1-2 c. allium (leeks, onions, and garlic to taste)
- Salt, pepper, nutmeg, hot pepper to taste
- Olive oil
- Salted butter
Instructions
In Advance: Thaw filo dough by storing in fridge overnight, or at room temperature for at least 1.5 hours. Thaw frozen spinach using the same method, if using frozen.
-
Sauté allium of your choice in olive oil with a bit of salt until translucent. Add bell pepper toward the end so it is cooked but retains texture when baked.
-
If using fresh spinach, wash then blanch in boiling water for about 30 seconds, then drop into a cold bath. Roughly chop the spinach. If using frozen spinach, let it defrost then chop coarsely, removing any stems.
-
Combine spinach, chopped herbs, and allium in a bowl with feta (crumbled in your hands), herbs, nuts, and some extra olive oil to taste. Mix thoroughly with a spoon or with clean hands. Do not mix in a food processor—it will ruin the texture.
-
Butter your spanakopita pan. Lay the dough flat and cut in bulk into the size you need for your pan (if you have extra strips, you can also use several strips side-by-side per layer). Lay 6 sheets on top of each other for the bottom, buttering between each sheet. For easy buttering, melt butter and apply it with a brush.
-
Add the filling, then top with 6 more buttered sheets.
-
Score the top of the spanakopita into pieces/squares so that it's easier and cleaner to serve later.
-
Bake at 375°F for 40 minutes or so until golden brown.
Depending on the size of your pan and the thickness you prefer, this recipe may yield several pans and serve 8-10 people.