This traditional spinach pie is a favorite, even with younger children, because it manages a comforting savory taste without heavy spices. It is simple to make, but can also delight your guests as a lovely appetizer. I like to bring it to events that ask for heavy hors d’oeuvres.
- 1 pound frozen or fresh spinach – cooked, drained, and chopped
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon freshly grated nutmeg
- 1 cup crumbled feta cheese
- 1 egg, beaten
- Kosher salt
- fresh ground pepper
- 1/4 cup butter, melted
- 4 sheets phyllo dough, defrosted
Heat oven to 350˚. Heat oil over medium-high heat in a large skillet. Cook onion and garlic until onion is translucent. Add cooked spinach and cook for two more minutes. Let cool for ten minutes. Stir in nutmeg, cheese, and egg. Mix well. Season with salt and pepper.
Butter an 8×8 baking pan. Brush one sheet of phyllo dough with the melted butter. Laying the sheet in the pan, gently press it into corners, while letting any excess hang over sides. (Phyllo dough can be delicate; it’s okay if it rips a little).
Repeat with remaining sheets of dough, alternating them in the pan at right angles. Put spinach filling evenly on top of dough in pan. Fold overhanging dough over top to cover. Brush with remaining melted butter. (It’s ok if the center remains uncovered).
Bake for 40 minutes, or until it looks golden and crisp. Spanakopita can be served hot or at room temperature. A meal on its own, it’s also great served with kabobs and roasted fingerling potatoes.