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Embrace the Mediterranean flair with this classic Greek Spanakopita, perfect for both a quick lunch and a hearty appetizer. This savory pie, layered with crispy phyllo dough and filled with a delicious blend of spinach, feta, and aromatic herbs, is a taste sensation sure to transport you straight to a sun-kissed Greek island. It's not only a staple in Greek culinary tradition but also a delightful way to sneak in those greens, making it a family favorite that's as nutritious as it is flavorful. Ready to impress your tastebuds and your dinner guests alike?
Preheat your oven to 350°F (175°C).
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Add the drained spinach to the skillet, and cook until all excess moisture has evaporated, about 3-4 minutes.
In a large bowl, mix together the cooked spinach and onion mixture, crumbled feta cheese, beaten eggs, chopped dill, salt, and pepper until well combined.
Brush a 9x13 inch baking dish with olive oil. Lay one sheet of phyllo dough on the bottom of the dish and brush with olive oil. Continue layering 6 more sheets, brushing each with olive oil.
Evenly spread the spinach mixture over the layered phyllo sheets.
Layer the remaining phyllo sheets over the spinach mixture, brushing each sheet with olive oil.
With a sharp knife, score the top layer of phyllo into squares or diamonds to make it easier to cut once it's baked.
Bake in the preheated oven for about 45 minutes, or until the phyllo is golden brown and crispy on top.
Allow the Spanakopita to cool slightly before cutting through the scored lines. Serve warm or at room temperature.
