Spanakopita Recipe
If you’re looking to impress your family and friends with a culinary delight, look no further than spanakopita! This traditional Greek spinach pie is a perfect blend of flaky pastry and a savory filling made from fresh spinach, feta cheese, and aromatic herbs. It’s not only delicious but also versatile enough to be served as an appetizer, main dish, or snack. Let’s dive into the recipe and bring a taste of Greece to your kitchen!
Ingredients
- 1 package of phyllo pastry (about 16 oz)
- 1 lb fresh spinach (or 1 package frozen spinach)
- 1 cup feta cheese, crumbled
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1/4 cup olive oil
- 3 eggs, beaten
- Salt and pepper to taste
- 1/4 cup melted butter (for brushing)
Servings and Cooking Time
This recipe serves about 8 people. Preparation time is approximately 30 minutes, and cooking time is around 45 minutes.
Nutritional Value
Each serving (1 slice) of spanakopita contains approximately:
– Calories: 250
– Protein: 7g
– Fat: 15g
– Carbohydrates: 24g
– Fiber: 2g
This information is based on a single slice of the pie.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- If using fresh spinach, wash and chop it; add to the skillet and cook until wilted.
- Remove the skillet from heat and let it cool slightly.
- In a bowl, mix the sautéed spinach and onion with feta, dill, and beaten eggs.
- Layer 5 sheets of phyllo dough in a greased baking dish, brushing each layer with melted butter.
- Spread the spinach mixture evenly over the phyllo layers.
- Cover with additional phyllo sheets, brushing each with butter, and seal the edges.
- Cut into squares or triangles before baking.
- Bake for 30-45 minutes until golden brown.
- Let it cool slightly before serving.
Alternative Ingredients
You can substitute fresh spinach with Swiss chard or kale for a different flavor. If you’re looking for a gluten-free option, consider using gluten-free phyllo dough or making a crust from ground almonds or rice flour.
Serving and Pairings
Spanakopita pairs beautifully with a fresh Greek salad, tzatziki sauce, or a side of roasted vegetables. It also makes a great addition to a mezze platter alongside olives and hummus.
Storage and Reheating
Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. It can also be frozen, wrapped tightly, and will keep for up to 3 months.
Cooking Mistakes
- Not thawing frozen spinach properly can lead to a soggy filling.
- Using too much liquid in the filling can make the pastry soggy.
- Overbaking can cause the phyllo to burn; keep an eye on it.
- Not brushing enough butter between layers can result in a dry texture.
- Skipping the cooling step for the filling can make the eggs scramble.
Helpful Tips
- Use a sharp knife to cut the phyllo dough for easier handling.
- Keep unused phyllo sheets covered with a damp cloth to prevent drying out.
- Experiment with herbs like parsley or mint for added flavor.
- Serve with lemon wedges for a refreshing contrast.
FAQs
Can I use different cheese in spanakopita?
Yes, you can substitute feta with ricotta or goat cheese, but it will change the flavor profile of the dish.
Is spanakopita vegetarian?
Yes, spanakopita is a vegetarian dish as it primarily consists of spinach, cheese, and phyllo pastry.
Can I make spanakopita in advance?
Absolutely! You can assemble it a day ahead and store it in the fridge before baking.
What can I serve with spanakopita?
Spanakopita pairs well with a Greek salad or a yogurt-based sauce like tzatziki.
How do I know when spanakopita is done?
It’s done when the top is golden brown and crispy, typically after 30-45 minutes in the oven.
Conclusion
Spanakopita is a delicious and satisfying dish that brings the flavors of Greece to your table. Whether enjoyed as a snack, appetizer, or main dish, its flaky crust and savory filling make it a favorite for many. Try this recipe today, and savor every bite!
Spanakopita Recipe
Ingredients
- 1 package of phyllo pastry about 16 oz
- 1 lb fresh spinach or 1 package frozen spinach
- 1 cup feta cheese crumbled
- 1 onion finely chopped
- 2 cloves garlic minced
- 1/4 cup fresh dill chopped (or 1 tablespoon dried dill)
- 1/4 cup olive oil
- 3 eggs beaten
- Salt and pepper to taste
- 1/4 cup melted butter for brushing
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add fresh spinach and cook until wilted, then remove from heat.
- In a bowl, mix the spinach with feta, dill, and beaten eggs.
- Layer 5 sheets of phyllo dough in a greased baking dish, brushing each layer with melted butter.
- Spread the spinach mixture evenly over the phyllo layers.
- Cover with additional phyllo sheets, brushing each with butter, and seal the edges.
- Cut into squares or triangles before baking.
- Bake for 30-45 minutes until golden brown.
