NOBULL Not many cuisines beat Greek when it comes to capturing the warmth and romance of Mediterranean cooking. An example of a dish that embodies this spirit is spanakopita, a savory spinach and feta cheese–stuffed pastry enveloped in layers of flaky phyllo dough. This charming dish not only packs the flavour but adds a touch of elegance to your dinner table, making it the perfect dish for a date night. All you really need is a filling, some phyllo, and the right amount of baking time, so this recipe will walk you through making your own spanakopita from start to finish.

Ingredients

For the Filling:

  • 1 pound fresh spinach (or 10 ounces frozen spinach, thawed and squeezed dry)
  • 1 cup crumbled feta cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup of chopped up onions or green onions
  • 2 cloves garlic, minced
  • 1/4 cup of chopped fresh dill (or 1 tablespoon dried dill)
  • ¼ cups fresh parsley, chopped
  • 2 large eggs
  • Salt and pepper to taste
  • 2 tablespoons olive oil

For the Phyllo Dough:

  • 1 (8 ounces or so) package of thawed phyllo dough
  • Following is half cup of melted butter or olive oil (for brushing)

Method

Step 1: Prepare the Filling

1.Next, break down the spinach into pieces: 3-4 cloves fresh spinach washed. If using fresh spinach, you will need to wilt it down. Heat a tablespoon of olive oil in a large skillet over medium heat and add the chopped onions. Cook the onion until it becomes translucent, approximately 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant. Next, throw in the fresh spinach and stir until it wilts. This will take about 3-4 minutes. In the case of frozen spinach, just thaw and dispense excess water.

2.Prepare the Filling: After cooking the spinach, take the skillet off heat and allow it to cool for a few minutes. In a large mixing bowl add the wilted spinach, feta cheese, ricotta cheese, dill, parsley, eggs, salt and pepper. Combine all the above in the bowl, mix it together. The cheeses together give a creamy consistency, and the fresh herbs complement the taste of the dish. The filling is the focal point of your spanakopita, so you need to nail it.

Step 2: Prepare the Phyllo Dough

3.Phyllo Handling: Phyllo is light and can dry out quickly. Turn your oven on to preheat at 375°F (190°C). Place a clean, damp kitchen towel on top of the sheets to keep them from drying out as you work. Lay out a sheet of phyllo dough on a clean, flat surface. Lightly brush it with melted butter or olive oil. Put another sheet on top and repeat that process until you have layered around 4-6 sheets of paper to build a bit of a foundation!

4.Stuff the Phyllo: After your layers are ready, on one edge of the phyllo, add a spoonful of spinach filling in a log shape. Leave a little foil room around the edges for when you fold it up. Fold the long sides of the phyllo over the filling, and then, from the end nearest you, roll up tightly, like a burrito. Lay the rolled spanakopita seam-side down on a parchment-lined baking sheet. Do this same thing with the rest of the phyllo sheets and filling.

Step 3: Baking the Spanakopita

5.Make Ahead: Once all the spanakopita are assembled, brush the tops with melted butter or olive oil. The most important step in getting that crispy, golden-brown exterior. You can also top with some sesame seeds for more flavor and garnish, if you would like.

6.Baking: Transfer the baking sheet to the preheated oven, then bake for approximately 30-35 minutes or until the spanakopita are golden brown and crunchy. The baked phyllo and herbs will scent your kitchen, preparing the premise for a wonderful romantic dinner.

Step 4: Serving the Spanakopita

7.Cool and Serve: After the spanakopita bake, remove the spanakopita from the oven and allow to cool briefly on the baking sheet. Serve warm or at room temperature with a wedge of lemon to freshen it up. Flaky layers of phyllo, rich filling—every bite is a treat that is well-worth splitting over a candlelit dinner.

8.Serving Suggestions: To complete your romantic dinner, we suggest you accompany the spanakopita with a simple Greek salad of fresh tomatoes, cucumbers, olives and a light vinaigrette. Pair it with a chilled white wine, preferably an Assyrtiko, and the evening will be perfect.

Tips for Making Perfect Spanakopita

  • Phyllo Care: Make sure you keep phyllo dough covered with a damp kitchen towel while you are working with it, to prevent it from drying out. Even if some are torn and you are new to handling phyllo, do not worry! The end result will still be sticky deliciousness!
  • Optional Filling Additions: You can mix some sautéed mushrooms, artichokes, or roasted red peppers in your filling if you want to add some more flavor.
  • Prep-ahead: Spanakopita can be made ahead Prep and flash freeze before baking. When you’re ready to enjoy them, just bake ’em straight from the freezer and add a couple of minutes to the bake time.
  • Presentation: For an elegant addition, you could cut the spanakopita into small triangles or squares and serve them as hors d’oeuvres for a classy date night in.

Conclusion

Making spanakopita is not just about creating food, it’s about creating an experience made of flavours and love. These delicate layered, flaky pastries with a sweet spinach filling are the ideal treat to include in an evening of romance. Spanakopita certainly calls to the table for togetherness, be it as a main or as a starter.

And with each bite, you can experience a sense of bonding through food, true, the process of preparation can itself be bonding, which will allow you to bond over cooking and eating together. So, round up your ingredients, grab your special someone and get into the kitchen and create more than just a meal but a lasting memory that you both will remember long after the last crumb of the meal has been witnessed. And the Greek food will definitely add some romance to your dinner and filled stomachs and hearts.

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