Σπανακόπιτα (Spanakopita)
This Spinach e Feta Torta is a delicious and comforting Greek dish that brings together flaky pastry and savory filling, perfect for sharing tonight.
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Add fresh spinach to the skillet and cook until wilted, stirring occasionally, about 3-5 minutes. Remove from heat and let cool.
In a mixing bowl, combine the cooled spinach and onion mixture with crumbled feta, eggs, salt, pepper, and nutmeg. Mix well to combine.
Unroll the phyllo dough and lay one sheet in a greased pie dish, brushing it lightly with olive oil. Continue layering 4 more sheets in the same manner.
Pour the spinach and feta mixture over the layers of phyllo dough.
Cover the filling with 5 more layers of phyllo, each brushed with olive oil. Fold and tuck in the edges to seal the pie.
Brush the top layer with more olive oil and make a few small slits in the pie to allow steam to escape.
Bake in the preheated oven for about 30-35 minutes, or until golden brown and crispy.
Let the torta cool for 10 minutes before slicing and serving.
6 servings
- Add sun-dried tomatoes for a tangy twist.
- Incorporate mushrooms for added depth and earthiness.
- Top the finished pie with sesame seeds for extra crunch and flavor.
- Ensure that the spinach is thoroughly dried after washing to prevent a soggy pie.
- Feel free to mix in other herbs like dill or parsley for added flavor.
- Use a mix of feta and ricotta for a creamier texture.
- fiber: 2 grams
- sugar: 1 gram
- sodium: 600 milligrams
- protein: 7 grams
- calories: 230
- total_fat: 15 grams
- cholesterol: 95 milligrams
- saturated_fat: 5 grams
- total_carbohydrates: 15 grams
This dish is rich in vitamins A and K from the spinach and provides a good source of calcium and protein from the feta cheese.
