Spanakopita

🔥 Prep

• Thaw 1 pack phyllo dough according to package instructions (if frozen) and keep covered with a damp towel.
• Rinse 500 g spinach, remove tough stems, and roughly chop.
• Finely chop 1 onion.
• Crumble 200 g feta cheese into a bowl.
• Beat 1 egg in a small bowl.
• Measure out 50 ml olive oil for cooking and brushing.

🔥 Cook

• 1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat and add the chopped onion; sauté for 3 minutes until translucent.
• 2. Add the chopped spinach to the skillet; cook, stirring, for 4–5 minutes until wilted and excess moisture evaporates; season with salt and pepper to taste.
• 3. Remove the skillet from heat; let the mixture cool slightly, then stir in the crumbled feta and beaten egg until well combined.
• 4. Lay one sheet of phyllo dough on a clean surface; brush lightly with olive oil. Repeat layering 5–6 sheets, brushing each sheet with oil, to form the base.
• 5. Spread the spinach‑feta filling evenly over the phyllo base, leaving a 2‑cm border.
• 6. Fold the overhanging phyllo over the filling, then continue layering remaining sheets (about 5–6) on top, brushing each with oil, finishing with a final brush of oil on the top layer.
• 7. Using a sharp knife, score the top into desired portion sizes (e.g., squares or diamonds) without cutting all the way through.
• 8. Bake in a pre‑heated oven at 180°C (350°F) for 35–40 minutes until the phyllo is golden brown and crisp.
• 9. Remove from oven and let the spanakopita rest for 5 minutes before cutting along the scored lines.

🔥 Serve

• Serve warm, cut into pieces, with a wedge of lemon on the side.
• Accompany with a simple Greek salad (tomato, cucumber, red onion, olives, feta) and tzatziki sauce.
• Optionally, drizzle a little extra olive oil over the top before serving.