Spanakopita (Pastel Griego de Espinacas y Queso Feta)
Appetizer1 h 25 min8 porcionesMediaSobre esta receta
Un clásico pastel salado griego relleno de espinacas cremosas, queso feta tangy, hierbas frescas y huevos, todo envuelto en masa phyllo dorada y crujiente. Esta versión amigable para cocineros caseros utiliza espinacas congeladas (¡sin necesidad de marchitarlas!) y masa phyllo comprada en la tienda para un resultado confiable y que agrada a todos las veces. Perfecto como plato principal, acompañamiento o aperitivo para fiestas.
Instrucciones
- 1
Thaw the frozen spinach completely, then transfer it in batches to a clean kitchen shears towel or several layers of cheesecloth. Wring it out as firmly as you can — you want it as dry as possible. This is the single most important step: excess moisture will make your pie soggy. Set aside.
- 2
Heat the olive oil in a skillet over ^[medium heat]. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook for 1 more minute until fragrant. Remove from heat and let cool slightly.
- 3
In a large mixing bowl, combine the wrung-out spinach, sautéed yellow onion and garlic, beaten eggs, crumbled feta cheese, ricotta cheese, dill, flat-leaf parsley, green onions, nutmeg, and black pepper. Mix thoroughly until everything is evenly combined. Taste the mixture and add kosher salt only if needed — feta cheese is quite salty on its own. Set the filling aside.
- 4
Preheat your oven to ![375°F]. Brush a 9x13-inch baking dish generously with melted butter. Unroll the phyllo dough and lay it flat. Immediately cover it with a sheet of plastic wrap and then a slightly damp kitchen shears towel — phyllo dough dries out and cracks within minutes when exposed to air, so keep it covered whenever you're not actively working with it.
- 5
Lay one sheet of phyllo dough into the buttered baking dish, letting any excess drape over the sides. Brush it all over with melted butter. Repeat with 7 more sheets (8 total), brushing each one with butter before adding the next. This forms your bottom crust.
- 6
Spread the spinach and feta cheese filling evenly over the phyllo dough base, smoothing it into the corners with a spatula.
- 7
Layer 8 more sheets of phyllo dough on top of the filling, again brushing each sheet generously with butter. For the final top sheet, tuck any overhanging edges down and inward along the sides of the dish to create a neat border, and brush the top thoroughly with butter.
- 8
Using a very sharp knife, score the top layers of phyllo dough (don't cut all the way through) into the portion sizes you want — typically 8 to 12 squares or rectangles. This prevents the top from shattering uncontrollably when you cut it after baking. Sprinkle a few drops of water on top to help prevent the edges from curling.
- 9
Bake in the preheated oven for 45–50 minutes, until the top is deep golden brown and the phyllo dough is crisp and flaky. If the top is browning too fast, tent loosely with aluminum foil after 30 minutes.
- 10
Remove from the oven and let the spanakopita rest for at least 10–15 minutes before cutting. This allows the filling to set so slices hold their shape. Cut along your scored lines and serve warm or at room temperature.
