Ingredients
• 1 (10 oz) package frozen spinach, thawed and drained
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 2 large eggs, lightly beaten
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16 oz) package phyllo dough, thawed according to package instructions
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick cooking spray or butter.
- Prepare the Filling: In a large bowl, combine the thawed and drained spinach, feta cheese, Parmesan cheese, dill, parsley, green onions, eggs, olive oil, salt, and pepper. Mix well until all the ingredients are evenly distributed.
- Assemble the Spanakopita: Unroll the phyllo dough and lay it out on a clean, dry surface. Keep the phyllo covered with a damp towel to prevent it from drying out. Place one sheet of phyllo dough in the prepared baking dish, allowing the edges to hang over the sides. Brush the phyllo with melted butter or olive oil. Repeat this process with 7 more sheets of phyllo, brushing each layer with butter or oil.
- Add the Filling: Spread the spinach filling evenly over the phyllo dough in the baking dish.
- Top with Phyllo: Place the remaining 8 sheets of phyllo dough over the filling, brushing each layer with butter or oil. Fold the overhanging edges of the phyllo dough over the filling to create a neat, sealed edge.
- Bake to Perfection: Using a sharp knife, gently score the top of the spanakopita to allow steam to escape. Bake for 30-35 minutes, or until the phyllo is golden brown and the filling is hot and bubbly.
- Let it Rest: Remove the spanakopita from the oven and let it cool for 10-15 minutes before slicing and serving. This allows the filling to set and the layers to become crisp.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: Americans
Keywords: 30-Minute Greek Spanakopita Recipe