Cheesy Spanakopita
Description:
Transport yourself to the heart of Greece with this delectable adaptation of a traditional spanakopita recipe passed down from generation to generation. Inspired by the culinary legacy of my great-grandmother, who hailed from Greece, this Cheesy Spanakopita boasts a tantalizing combination of flavors and textures that will surely captivate your taste buds. While my great-grandmother painstakingly crafted her own phyllo dough, I’ve streamlined the process without sacrificing taste by using store-bought phyllo and enhancing it with the richness of parmesan and mozzarella cheese. This dish holds a special place in my heart as it seamlessly blends the nostalgia of comfort food with the convenience of make-ahead preparation. Whether you’re craving a cozy weeknight meal or planning ahead for a special occasion, this Cheesy Spanakopita is sure to become a staple in your culinary repertoire.
Cooking Time: 1 hour
Preparation Time: 45 minutes
Total Time: 1 hour 45 minutes
Recipe Category: One Dish Meal
Keywords: Vegetable, Greek, European, Weeknight, < 4 Hours
Ingredients:
- 4 cups fresh spinach or frozen spinach, thawed and squeezed
- 6 eggs
- 1 green onion, finely chopped
- 1/2 cup mozzarella cheese, shredded
- 8-10 tablespoons parmesan cheese, grated
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 1/4 cup fresh dill, chopped
- 1 teaspoon fresh ground black pepper
- 1 package phyllo dough
- 1/2 cup unsalted butter, melted
- Olive oil for brushing
Nutritional Information (Per Serving):
- Calories: 810.7
- Fat Content: 62.5g
- Saturated Fat Content: 26.9g
- Cholesterol Content: 243.8mg
- Sodium Content: 1032.1mg
- Carbohydrate Content: 41.2g
- Fiber Content: 6.4g
- Sugar Content: 2.9g
- Protein Content: 25.5g
Instructions:
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If using fresh spinach, cook the cleaned spinach in a large pan, covered, for about 3-5 minutes or until tender. Drain well and chop coarsely. If using frozen spinach, squeeze the thawed spinach to remove excess moisture.
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In a large mixing bowl, combine the spinach, eggs, green onion, mozzarella cheese, parmesan cheese, feta cheese, olive oil, dill, and black pepper. Mix until thoroughly combined. Set aside.
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Preheat your oven to 350°F (175°C). Prepare a large 13x9x2-inch metal baking pan by brushing the entire interior surface with the olive oil/butter mixture.
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Unroll the phyllo dough onto a slightly damp kitchen towel. Cover it with a piece of plastic wrap and another towel to prevent drying out.
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Brush each sheet of phyllo with the olive oil/butter mixture and layer them in the prepared pan, stacking at least 5 sheets. If necessary, fold over any excess edges into the pan.
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Spread 1/4 of the spinach mixture evenly over the phyllo layers. Continue layering phyllo and spinach mixture, ensuring you end up with at least 4 layers of phyllo on top.
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Brush the top layer of phyllo with the remaining olive oil/butter mixture.
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Bake in the preheated oven for 1 hour or until golden brown and crispy.
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Allow the spanakopita to cool in the pan for at least 15 minutes before cutting and serving.
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Serve with a dollop of creme fraiche or sour cream on the side for an added touch of richness.
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Enjoy this delightful dish hot or at room temperature. For make-ahead convenience, refrigerate or freeze the spanakopita, then simply reheat before serving. It freezes exceptionally well, so you can always have a delicious meal on hand for those busy days.
Tips: This dish tastes even better the next day, allowing the flavors to meld together. Feel free to double the recipe and freeze one batch for future enjoyment. Simply reheat from frozen for a quick and satisfying meal.
