Spanakopita Recipe
Craving a taste of Greece? This spanakopita recipe brings the vibrant flavors of spinach, feta, and herbs wrapped in delicate phyllo pastry right to your kitchen. Whether you’re hosting a gathering or simply indulging in a comforting dish, spanakopita is sure to impress. Follow this guide to create a flaky masterpiece that will delight your taste buds and warm your heart.
Ingredients
– 1 pound fresh spinach, washed and chopped
– 1 cup feta cheese, crumbled
– 1/2 cup ricotta cheese
– 1/4 cup fresh dill, chopped
– 1/4 cup green onions, chopped
– 1/2 cup olive oil
– 1 package phyllo dough
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
Servings and Cooking Time
This recipe serves 8 people. Preparation time is approximately 30 minutes, and cooking time is about 45 minutes.
Nutritional Value
Nutritional value per serving (1 slice): 250 calories, 15g fat, 20g carbohydrates, 7g protein, 2g fiber. This is based on a single serving size of one slice.
Step-by-Step Cooking Process
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix chopped spinach, feta, ricotta, dill, and green onions.
3. Season the mixture with salt and pepper to taste.
4. Lay out one sheet of phyllo dough on a clean surface and brush with olive oil.
5. Stack 4-5 sheets, brushing each with olive oil.
6. Spread half of the spinach mixture along one edge of the phyllo.
7. Roll the phyllo tightly around the filling to form a log.
8. Coil the log into a spiral shape and place it on a greased baking sheet.
9. Brush the top with beaten egg for a golden finish.
10. Bake for 30-45 minutes until golden brown and crispy.
Alternative Ingredients
You can substitute fresh spinach with frozen spinach, but make sure to drain it thoroughly. For a lighter option, use low-fat cheese, and consider adding other herbs like parsley or mint for added flavor.
Serving and Pairings
Spanakopita is delicious on its own but pairs wonderfully with a side salad, tzatziki sauce, or a glass of white wine. Serve as an appetizer or a main dish alongside roasted vegetables.
Storage and Reheating
Store any leftover spanakopita in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through. Spanakopita can also be frozen before baking; just thaw and bake when ready.
Cooking Mistakes
- Using too much filling can cause the pastry to break.
- Not brushing enough oil on the phyllo will result in a dry texture.
- Overbaking can lead to burnt edges.
- Not draining spinach properly may make the filling watery.
- Skipping the egg wash will result in a less appealing color.
Helpful Tips
- Work quickly with phyllo to prevent it from drying out.
- Layer extra sheets for a flakier crust.
- Experiment with different herbs for unique flavors.
- Consider adding pine nuts for added texture.
FAQs
Can I make spanakopita ahead of time?
Yes, you can prepare spanakopita in advance and store it in the fridge or freezer until you’re ready to bake it.
What can I serve with spanakopita?
Spanakopita pairs well with a Greek salad, tzatziki, or a refreshing yogurt dip, enhancing its flavors.
How do I know when spanakopita is done?
The spanakopita is done when it is golden brown and crispy on top. You can also check that the filling is heated through.
Can I use different fillings?
Absolutely! Feel free to experiment with fillings like mushrooms, artichokes, or different cheeses.
Is spanakopita suitable for freezing?
Yes, spanakopita can be frozen before or after baking. Just ensure it’s well-wrapped to prevent freezer burn.
Conclusion
This spanakopita recipe is a wonderful way to enjoy Greek flavors in your own home. With its flaky pastry and savory filling, it’s perfect for any meal or occasion. Try it out and impress your family and friends with this delicious dish!
Spanakopita Recipe
Ingredients
- 1 pound fresh spinach washed and chopped
- 1 cup feta cheese crumbled
- 1/2 cup ricotta cheese
- 1/4 cup fresh dill chopped
- 1/4 cup green onions chopped
- 1/2 cup olive oil
- 1 package phyllo dough
- Salt and pepper to taste
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix chopped spinach, feta, ricotta, dill, and green onions.
- Season the mixture with salt and pepper to taste.
- Lay out one sheet of phyllo dough on a clean surface and brush with olive oil.
- Stack 4-5 sheets, brushing each with olive oil.
- Spread half of the spinach mixture along one edge of the phyllo.
- Roll the phyllo tightly around the filling to form a log.
- Coil the log into a spiral shape and place it on a greased baking sheet.
- Brush the top with beaten egg for a golden finish.
- Bake for 30-45 minutes until golden brown and crispy.
