Spanakopita

Ingredients and Weight:

• Phyllo pastry sheets: 1 pound (500g)
• Spinach, fresh: 2 pounds (900g)
• Feta cheese, crumbled: 1 pound (450g)
• Onion, yellow: 1 medium, chopped (1 cup)
• Dill, fresh: 1/2 cup, chopped
• Mint, fresh: 1/4 cup, chopped
• Garlic, minced: 2 cloves
• Olive oil: 1/4 cup
• Lemon juice: 1/4 cup
• Salt and black pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 2/5 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Wash and dry the spinach thoroughly. Chop it into small pieces.
3. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and a pinch of salt. Cook until softened about 5 minutes.
4. Add the spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes.
5. Remove from heat and let cool slightly.
6. In a large bowl, combine the spinach mixture, feta cheese, dill, mint, lemon juice, salt, and pepper. Mix well.
7. Grease a 9x13 inch baking dish.
8. Lay a sheet of phyllo dough on the bottom of the dish, letting the edges overhang. Brush with olive oil.
9. Repeat with 5 more sheets of phyllo dough, brushing each with oil.
10. Spread the spinach mixture evenly over the phyllo dough.
11. Top with the remaining phyllo dough, brushing each sheet with oil.
12. Trim the edges and tuck them under.
13. Score the top of the pie into diamond shapes.
14. Bake for 45-50 minutes, or until golden brown and crispy.
15. Let cool slightly before serving.

Nutritional Information:

Per serving (1/8 of the pie):

• Calories: 350
• Fat: 18g
• Carbohydrates: 32g
• Protein: 15g

Dish Characteristics:

• Flaky, buttery phyllo dough
• Savory and aromatic spinach filling
• Bright and tangy flavor from lemon juice and fresh herbs
• Ideal for special occasions or as a main course with a light salad

User Comments:

• "This Spanakopita was absolutely delicious! The phyllo dough was perfectly crispy, and the filling was so flavorful."
• "I'm not usually a fan of spinach, but this dish changed my mind. The feta cheese and fresh herbs really brought out the taste."
• "This was the perfect dish to serve for a Greek-themed party. It was a crowd-pleaser, and everyone asked for the recipe."

Special Precautions and Tips:

• To prevent the phyllo dough from tearing, thaw it overnight in the refrigerator before using.
• If you don't have fresh spinach, you can use frozen spinach that has been thawed and well-drained.
• For a richer flavor, use a blend of feta and ricotta cheeses.
• Serve the Spanakopita warm with a dollop of Greek yogurt or tzatziki sauce.