- 3 lb frozen, chopped spinach
- 2 tbsp olive oil
- 2 medium onions
- 2 tsp Kosher salt (1 tsp table salt)
- 6 tbsp pine nuts
- 3 tbsp fresh mint
- 4 tbsp fresh dill
- 1 tsp freshly cracked black pepper
- 1 tsp fresh nutmeg
- 2 large eggs
- 1 1/2 cups feta cheese
Before you start the spanakopita, be sure your phyllo is defrosted and the spinach is well drained.
Then preheat your oven to 350° degrees Fahrenheit.
Dice the onions, heat a fry pan over medium heat, add the oil and sauté the onions until slightly browned. While the onions cook, toast the pine nuts over low heat. Then roughly chop and set aside. Next, finely chop the mint and dill. When the onions are done, turn off the heat and add the spinach, chopped herbs, pine nuts, pepper, and nutmeg. Mix everything together, transfer to a bowl and let cool slightly. Add the eggs and mix until evenly combined. Lastly, break up the feta and fold into the spinach mix.
- 1 package phyllo dough, defrosted
- 3/4 cup clarified butter
To assemble the spanakopita, place a sheet of phyllo onto a cutting board, and brush with the melted butter. Cover with a second sheet of phyllo, brush with butter and cut into 3 strips.
Portion some of spinach mixture onto each end of phyllo and fold into a triangle. Place onto a baking tray and brush with a little extra butter.
Bake for approximately 20 to 25 minutes, or until golden brown. Once done, remove from the oven and let cool for a few minutes before serving.
Serve warm with homemade tzatziki sauce (see below for recipe).
- 1 cup cucumber (1/2 cucumber)
- 2 cups plain thick yogurt
- 1/2 tsp Salt
- 1/4 tsp pepper
- 1 garlic clove
- 3 tbsp chopped scallions
- 3 tbsp dill
- 3 tbsp mint
Start by chopping scallions, garlic and fresh herbs. Peel cucumber and remove the seeds, then chop. Add all ingredients into yogurt along with salt and pepper. Fold everything together.
Check out this link to a video with
step-by-step instructions for making