Spanakopita. Just the name conjures up images of golden, flaky pastry filled with a savory spinach and cheese mixture. It’s a Greek classic, and honestly, it’s easier to make than you might think! This recipe is perfect for a weekend cooking project, and it’s guaranteed to impress your friends and family. Let’s get started!

Ingredients (serves 4):

• 1 package (14.1 ounces) frozen phyllo dough, thawed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 10 ounces fresh spinach, washed and roughly chopped
• 1 cup crumbled feta cheese
• 1/2 cup ricotta cheese
• 1/4 cup chopped fresh dill
• 2 large eggs, lightly beaten
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1/2 cup melted butter

Instructions:

1. Prep the Filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spinach and cook until wilted, about 5 minutes more. Season with salt and pepper. Transfer the mixture to a large bowl and let it cool slightly.
2. Combine the Filling: Stir in the feta cheese, ricotta cheese, dill, eggs, and nutmeg. Season with salt and pepper to taste.
3. Assemble the Spanakopita: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Lay out a sheet of phyllo dough in the baking dish, letting the edges hang over the sides. Brush with melted butter. Repeat with 5-6 more sheets, brushing each with butter.
4. Layer the Filling: Spread the spinach mixture evenly over the phyllo dough.
5. Top it Off: Fold the overhanging phyllo dough over the filling. Then, layer the remaining phyllo sheets on top, brushing each with melted butter. You can either fold the top layer over or leave it as is. If you leave it as is, you’ll get a nice, crispy top.
6. Bake: Bake for 30-40 minutes, or until the Spanakopita is golden brown and crispy. Let it cool for at least 10 minutes before cutting and serving.

Tips and Tricks:

• If you’re short on time, you can use pre-chopped spinach. Just make sure to squeeze out any excess water before adding it to the filling.
• For a richer flavor, use a mixture of feta and Parmesan cheese.
• Don’t be afraid to experiment with the herbs! A little oregano or mint would be delicious additions.
• Leftovers can be stored in the refrigerator for up to 3 days.

Enjoy your homemade Spanakopita! It’s a delicious and satisfying dish that’s perfect for any occasion. Let us know in the comments how yours turns out!