Spanakopita Receita

Experience the irresistible flavors of Greece with this authentic Spanakopita recipe! Layers of crispy phyllo pastry encase a luscious filling of tender spinach, sautéed onions, aromatic herbs, and creamy feta cheese. This detailed guide ensures a perfect Spanakopita every time, from expertly squeezing the spinach to achieving that golden-brown, flaky crust. Prepare to impress your family and friends with this classic Greek dish!

Preparo 45 min

Cozimento 90 min

Calorias 695 kcal

Proteína 46g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Spanakopita

10 oz (280g) fresh spinach
1 teaspoon salt, plus more to taste
4 tablespoons (57g) unsalted butter, divided
1 medium onion, finely chopped
Scallion
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
Salt And Pepper
1/2 cup evaporated milk
2 large eggs
Phyllo Pastry
Feta Cheese

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Como fazer Spanakopita

Preheat oven to 300°F (150°C).
Wash spinach thoroughly, remove stems, and chop into small pieces.
Place spinach in a large bowl, sprinkle with 1/2 teaspoon salt, and gently stir to distribute.
Using small handfuls, squeeze out as much excess water from the spinach as possible. Place squeezed spinach in a separate bowl.
Melt 2 tablespoons butter in a large skillet over medium heat. Add the chopped onion and saute until light golden brown, about 5 minutes.
Add the scallions and cook until wilted, about 2 minutes.
Add the squeezed spinach to the skillet and cook, stirring occasionally, until spinach wilts and releases its liquid. About 8-10 minutes.
Stir in dill, parsley, remaining salt (1/2 teaspoon), and pepper. Cook until most of the liquid evaporates, about 5-7 minutes.
Remove from heat. Let cool slightly, then stir in the evaporated milk.
In a separate bowl, whisk the eggs. Add the feta cheese and mix well.
Add the egg and cheese mixture to the cooled spinach mixture and stir to combine.
Lightly brush each sheet of phyllo dough with melted butter (2 tablespoons, divided). Lay 8 sheets in a 9x13 inch baking pan, letting the overhanging edges drape over the sides.
Spread the spinach mixture evenly over the phyllo dough.
Fold the overhanging phyllo from the back of the pan over the filling.
Layer the remaining phyllo sheets on top, brushing each with melted butter.
Trim any excess phyllo overhanging the edges of the pan.
Brush the top with remaining melted butter. Score the top into serving pieces.
Bake for 30-45 minutes, or until the phyllo is golden brown and crispy.
Let the Spanakopita stand for 30 minutes before cutting and serving. Enjoy!