Spanakopita – A Taste of Greece

For me, Spanakopita isn’t just a pastry; it’s a memory. Growing up in Greece, my grandmother always made this – it was a celebration of summer, family, and good food. It's a little bit fussy, a little bit rustic, but the result? Pure, creamy bliss. And don’t even *think* of skipping the paprika – it’s a crucial part of the flavor profile! I’ve spent years perfecting this recipe, and I’m thrilled to share it with you.

Yields: Approximately 10-12 servings

Prep time: 45 minutes

Cook time: 30-40 minutes

Ingredients:

• 1 package (16 oz) phyllo pastry, thawed (VERY important!)
• 1 pound fresh spinach, washed and chopped
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup grated Kefalotyri cheese (or a good substitute - Parmesan works beautifully!)
• 1/4 cup chopped fresh dill
• 1 tsp paprika (crucial!)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup dry white wine (optional, but adds a lovely depth)
• 1/2 cup whole milk (or cream for richness)

Instructions:

1. Prepare the Spinach: Heat 2 tablespoons of butter in a large skillet. Add the chopped onion and cook until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Add the spinach and cook until wilted, about 5-7 minutes. Drain off any excess liquid.
2. Layer the Filling: In a large bowl, combine the wilted spinach, softened butter, Kefalotyri (or Parmesan), dill, paprika, salt, and pepper. Mix gently.
3. Assemble the Pie: Lay a sheet of phyllo pastry on a clean surface. Unfold one sheet and place it on a pie plate. Repeat with 6-8 more sheets, layering them over the filling.
4. Fill the Pie: Carefully spoon the spinach filling into the center of the phyllo. Top with the remaining phyllo sheets, layering them over the filling.
5. Score and Bake: Using a sharp knife, score the top of the pie in a decorative pattern (a cross, a swirl, whatever you like!). Brush the top with a little milk or cream. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the phyllo is golden brown and the filling is bubbling.
6. Rest and Serve: Let the pie rest for 10-15 minutes before serving. Serve warm, ideally with a dollop of Greek yogurt and a sprinkle of extra paprika.

   Tips & Variations: For a richer flavor, add a tablespoon of chopped Kalamata olives to the filling. If you don't have phyllo pastry, you can use pie crust. Don't be afraid to experiment with different herbs – oregano or thyme would be lovely too!

Enjoy this taste of Greece!

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