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Irresistible Savory Spanakopita Recipe You’ll Crave Daily

Cooking can sometimes feel like a race against the clock, especially when you’re juggling family, work, and everything in between. But what if I told you there’s a delightful dish that’s quick to whip up and sure to steal the show on your dinner table? Enter my Irresistible Savory Spanakopita Recipe! This flaky, cheesy masterpiece is just the antidote to your busy week—a dish that’s not only easy to make but also a guaranteed crowd-pleaser.

Why You’ll Love This Savory Spanakopita Recipe

Not only is this recipe a fantastic way to incorporate spinach into your meals (hello, Popeye!), but it also pairs wonderfully with salads, soups, or even on its own as a delectable snack. If you’ve ever found yourself standing in the kitchen thinking, “What should I make that everyone will love?” fret no more! This Spanakopita makes a perfect addition to any spread, and trust me, once it comes out of the oven and fills your kitchen with that irresistible aroma, people will be lining up for a slice.

Ready to join me on this delicious adventure? Grab your apron and let’s dive in!

Ingredients

To create this savory sensation, you’ll need a few simple ingredients, all of which are likely already in your pantry or local grocery store:

• 1 pound fresh spinach (or frozen, if you’re in a pinch)
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried dill
• Salt and pepper, to taste
• 8 sheets phyllo dough
• 1/4 cup melted butter (for brushing)

Step-by-Step Instructions

Now, let’s get to the fun part—making this irresistible dish!

1. Preheat your oven to 375°F (190°C). Because nobody likes a cold Spanakopita, right?

2. In a large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.

3. If using fresh spinach, rinse it thoroughly. Once the onions and garlic are ready, add the spinach to the skillet. Cook until wilted (or heat through if using frozen).

4. In a mixing bowl, combine the sautéed spinach mixture with ricotta, feta, and Parmesan cheeses. Add dill, salt, and pepper. This is your filling, and it’s absolutely heavenly!

5. Now, for the phyllo dough! Gently unfold the sheets and cover them with a damp towel to prevent drying out. On a clean surface, take one sheet of phyllo and brush it lightly with melted butter. Layer another sheet on top and repeat until you have 3-4 sheets stacked.

6. Spoon some of your filling along one edge of the phyllo, then fold it over to create a roll. Keep rolling until you form a neat little package. Place it seam-side down on a baking sheet.

7. Repeat with the remaining sheets and filling. Brush the tops with more melted butter for a beautiful golden finish.

8. Bake in the preheated oven for 30-35 minutes, or until golden brown. Your kitchen is about to smell incredible, and I can practically hear the “oohs” and “aahs” already!

Cooking Tips

• Phyllo can be tricky: If you happen to see it tear, don’t worry! Just patch it up, and no one will ever know (unless you tell them—it can be our little secret!).
• Make it your own: Feel free to add in some artichokes or swap out the cheeses for your favorites. Cooking should always be fun and personal!

A Personal Touch

I can’t count the number of times this Savory Spanakopita has saved the day at last-minute gatherings! My kids adore it, and I assure you, it’s become a staple in our home. The best part? I can pop these in the oven and attend to the kids while they bake. Double win!

FAQs

Can I prepare Spanakopita ahead of time?
Absolutely! You can assemble it the night before, keep it covered in the fridge, and simply bake it when you’re ready.

How can I store leftovers?
Leftovers (if there are any!) can be stored in an airtight container in the fridge for up to three days. Just reheat in the oven to keep that lovely crispiness.

Can I freeze Spanakopita?
Yes! You can freeze the unbaked rolls on a baking sheet, then once they’re firm, transfer them to a freezer bag. Bake from frozen; just add a few extra minutes to the cooking time.

As you can see, my Irresistible Savory Spanakopita Recipe is not just another dish; it’s a delightful experience waiting to unfold in your kitchen. Imagine serving it to your family or friends and watching them pile on their plates with grins on their faces—priceless!

So the next time you find yourself asking, “What should I cook that’s quick and delicious?” just remember this recipe. It’s perfect for busy nights or laid-back weekends—and trust me, you’ll crave it daily!

If you’re fascinated by flavors and want to dive deeper into the culinary world, check out my Italian Spinach Frittata for another scrumptious way to enjoy spinach. Now, go ahead and make that Spanakopita, then come back and tell me how much you enjoyed it. Happy cooking!

Meta description: Discover this Irresistible Savory Spanakopita Recipe! Quick, easy, and delicious, it’s a dish you’ll crave daily. Try it today!

Savory Spanakopita

This flaky, cheesy Spanakopita is a delightful dish that’s quick to whip up, perfect for busy weeknights or gatherings, and sure to steal the show on your dinner table.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: Greek

Calories: 250

Ingredients Method Notes

Ingredients

  

Filling

• 1 pound fresh spinach (or frozen) Use fresh or frozen spinach, depending on availability.
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1/2 cup grated Parmesan cheese
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper

Phyllo Dough

• 8 sheets phyllo dough
• 1/4 cup melted butter For brushing

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.
3. If using fresh spinach, rinse it thoroughly. Once the onions and garlic are ready, add the spinach to the skillet. Cook until wilted (or heat through if using frozen).
4. In a mixing bowl, combine the sautéed spinach mixture with ricotta, feta, and Parmesan cheeses. Add dill, salt, and pepper.

Assembling

1. Gently unfold the phyllo dough sheets and cover with a damp towel. On a clean surface, take one sheet of phyllo and brush it lightly with melted butter. Layer another sheet on top and repeat until you have 3-4 sheets stacked.
2. Spoon some of your filling along one edge of the phyllo, then fold it over to create a roll. Keep rolling until you form a neat package. Place it seam-side down on a baking sheet.
3. Repeat with the remaining sheets and filling. Brush the tops with more melted butter for a golden finish.

Baking

1. Bake in the preheated oven for 30-35 minutes, or until golden brown.

Notes

Phyllo can be tricky: If you see it tear, just patch it up. You can prepare Spanakopita ahead of time and keep it covered in the fridge to bake later. Leftovers can be stored in an airtight container in the fridge for up to three days. Freezing unbaked rolls is also an option.