Spanakopita, those delightful spinach and cheese pies found in the grocery store freezer aisle, are irresistible. But homemade versions? They’re simply better. if you’re a fan of that satisfying crunch of crispy phyllo dough, you’re in for a treat.
Ingredients:
- 5 cloves of garlic
- 2 teaspoons dried dill
- 1 cup packed spinach
- Olive oil
- Red onions
- Black pepper
- Fresh parsley
- Green onions
- Lemon zest
- Feta cheese
- Phyllo dough (Athens brand recommended)
- Butter
Instructions:
- Sauté red onions in olive oil until softened. Add garlic, dried dill, and black pepper, cooking until fragrant.
- Add spinach (defrosted and drained if using frozen), incorporating it into the onion mixture. Remove from heat.
- Stir in fresh parsley, green onions, lemon zest, and feta cheese.
- Cut phyllo dough into strips. Layer two sheets of phyllo, brushing each with melted butter.
- Place a tablespoon or two of the spinach mixture at the bottom of each strip. Fold into triangles.
- Brush the assembled triangles with butter, then bake at 375°F for 20-25 minutes until golden and crisp.
Tips:
- Keep phyllo dough covered with a damp towel while working to prevent drying out.
- Customize the filling ingredients, but spinach and feta are the stars.
- Make an assembly line to involve others in the process for a fun cooking experience. Enjoy the authentic taste of homemade Spanakopita’s delightful crunch!
