Spanakopita

Spanakopita is a traditional Greek savory pastry made with layers of thin, crispy phyllo dough and a flavorful filling of spinach, feta cheese, onions, and herbs. The filling is typically mixed with eggs to bind it together and seasoned with ingredients like dill, parsley, and black pepper. The phyllo dough, brushed with melted butter or olive oil, creates a golden-brown, flaky crust that contrasts beautifully with the creamy, savory filling. Spanakopita can be served as a main dish or a side, and it’s often enjoyed warm or at room temperature.

Ingredients:

• 1 lb (450g) fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and squeezed dry)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped (or 1 tbsp dried dill)
• 1/2 cup green onions, chopped
• 1 cup feta cheese, crumbled
• 2 large eggs, beaten
• Salt and black pepper to taste
• 8-10 sheets phyllo dough (thawed if frozen)
• 1/4 cup melted butter or olive oil (for brushing the phyllo dough)

Instructions:

1. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and garlic, and sauté until soft and translucent.
   • Add the spinach and cook until wilted (if using fresh spinach) or heated through (if using frozen spinach). Remove excess moisture if necessary.
   • Stir in the parsley, dill, and green onions.
   • Remove from heat and let cool slightly.
   • Mix in the crumbled feta cheese and beaten eggs. Season with salt and pepper to taste.
2. Assemble the Spanakopita:
   • Preheat your oven to 375°F (190°C).
   • Brush a baking dish (9x13 inches or similar) with melted butter or olive oil.
   • Lay one sheet of phyllo dough in the dish and brush lightly with butter or oil. Repeat with about 6 sheets, layering them and brushing each sheet with butter or oil.
   • Spread the spinach and feta filling evenly over the layered phyllo.
   • Top with the remaining phyllo sheets, brushing each sheet with butter or oil as you layer them. Finish with a few sheets on top.
   • Trim any excess phyllo around the edges and tuck them in.
3. Bake:
   • Using a sharp knife, cut the spanakopita into squares or diamonds before baking.
   • Bake for 35-40 minutes, or until the top is golden brown and crisp.
4. Serve:
   • Let the spanakopita cool slightly before serving. It can be enjoyed warm or at room temperature.

Nutrition Facts (Per Serving, Approx. 1/8 of a 9x13-inch Pan):

• Calories: 300-350
• Total Fat: 20-25 grams
  • Saturated Fat: 8-10 grams
  • Trans Fat: 0 grams
• Cholesterol: 75-90 mg
• Sodium: 500-600 mg
• Total Carbohydrates: 25-30 grams
  • Dietary Fiber: 2-4 grams
  • Sugars: 2-4 grams
• Protein: 8-12 grams

Key Nutritional Components:

• Spinach: High in vitamins A and C, iron, and calcium.
• Feta Cheese: Provides calcium and protein, but also adds to the sodium content.
• Phyllo Dough: Contributes to the calorie and fat content, with lower fiber and nutrients compared to whole grains.

These values are approximate and can be influenced by factors like the amount of oil or butter used, the type of cheese, and the size of the servings. For more precise information, it’s best to calculate based on the exact ingredients and quantities used in your recipe.