How to Make Spanakopita

Give me Mexican, Italian, even German dishes any day, and I can make many of them without breaking a sweat. But Greek food? I get intimidated! I mean, try saying spanakopita five times fast! 

Luckily, what I lack in a quick tongue, I make up for in the ease of this recipe. Spanakopita, a savory spinach pie, has sprung to the top of my list of go-to dinners when I want to impress without the fuss. Layers and layers of thin, buttery phyllo dough sandwich a delightful, bright-green mixture of scallions, spinach, parsley and feta cheese. It’s comforting, yet light, and way easier to make than it seems.

First, set out all of your ingredients.

Next, prepare the filling: Sauté the spinach, then add the scallions and mix it all up with the parsley. Set aside to cool slight slightly before stirring in the feta and egg.

While the mixture cools, get your phyllo foundation ready. Generously butter a baking dish, top carefully with phyllo dough, brush with butter, top with another sheet of dough, brush with butter and repeat.

Now it’s time to spread that mixture in the dish.

Top with more buttered phyllo pastry sheets, score the top and bake.

When the spanakopita is a deliciously golden brown pull it out of the oven and dig in!