Spanakopita Recipe
If you’re looking to impress your guests with a delightful dish that embodies the essence of Greek cuisine, look no further than spanakopita. This savory pie, filled with fresh spinach and creamy feta cheese, is wrapped in golden, flaky phyllo pastry. Perfect as a starter or a light main course, spanakopita is both delicious and satisfying. Let’s dive into this simple yet delectable recipe that brings a taste of Greece to your kitchen!
Ingredients
- 1 lb fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 1 package phyllo dough (16 oz)
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Servings and Cooking Time
This recipe yields 8 servings. Preparation time is approximately 30 minutes, with a cooking time of 40 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 15g fat, 20g carbohydrates, and 7g protein. This nutritional information is based on a single slice of spanakopita.
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.
- Add chopped spinach and cook until wilted.
- Remove from heat and let cool slightly.
- In a bowl, combine spinach mixture, feta, ricotta, dill, salt, and pepper.
- Lay one sheet of phyllo dough in a greased baking pan, brushing lightly with olive oil.
- Repeat with 4-5 layers of phyllo, brushing each layer with oil.
- Spread the spinach mixture evenly over the phyllo.
- Cover with additional phyllo layers, brushing each with oil.
- Brush the top layer with beaten egg.
- Score the top with a knife to create serving portions.
- Bake for 30-40 minutes until golden brown and crisp.
- Let cool slightly before serving.
Alternative Ingredients
You can substitute fresh spinach with frozen spinach, just be sure to thaw and drain it well. Additionally, for a dairy-free version, use plant-based cheese alternatives instead of feta and ricotta.
Serving and Pairings
Spanakopita pairs beautifully with a side salad, tzatziki sauce, or a glass of crisp white wine. It can also be enjoyed with roasted vegetables for a complete meal.
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) until warmed through. Spanakopita can be frozen before baking; just ensure it’s well-wrapped.
Cooking Mistakes
- Not draining spinach properly can make the filling soggy.
- Skipping the egg wash can lead to a less golden crust.
- Overbaking can cause the phyllo to become too hard.
- Using too few layers of phyllo will result in a less flaky texture.
- Failing to score the top can make it difficult to cut after baking.
Helpful Tips
- Keep phyllo covered with a damp cloth to prevent it from drying out.
- Experiment with herbs like parsley or mint for added flavor.
- For extra crunch, sprinkle some sesame seeds on top before baking.
- Let the pie rest for at least 10 minutes before serving for easier slicing.
FAQs
Can I use other greens instead of spinach?
Absolutely! You can use Swiss chard, kale, or even a mix of greens to create a different flavor profile while still achieving that delicious filling.
Is spanakopita suitable for freezing?
Yes, spanakopita can be frozen before baking. Just ensure it’s tightly wrapped and stored in a freezer-safe container. Bake from frozen when ready to enjoy.
How do I know when spanakopita is done baking?
The spanakopita is ready when the top is golden brown and crisp. You can also check that the filling is hot throughout by inserting a knife into the center.
Can I make spanakopita ahead of time?
Yes, you can prepare spanakopita a day in advance. Just cover it and refrigerate until ready to bake the next day for a quick meal.
What should I serve with spanakopita?
Spanakopita is delicious on its own but pairs well with a Greek salad, tzatziki, or a side of roasted vegetables for a complete meal.
Conclusion
Spanakopita is a delightful dish that combines the goodness of spinach with the richness of feta cheese, all encased in crispy phyllo pastry. Whether served as an appetizer or a main course, it’s sure to be a hit at your table. Try this recipe and bring a taste of Greece into your home!
Spanakopita Recipe
Ingredients
- 1 lb fresh spinach chopped
- 1 cup feta cheese crumbled
- 1/2 cup ricotta cheese
- 1 onion finely chopped
- 2 cloves garlic minced
- 1/4 cup fresh dill chopped
- 1/4 cup olive oil
- 1 package phyllo dough 16 oz
- Salt and pepper to taste
- 1 egg beaten (for egg wash)
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 chopped spinach and cook until wilted.
- Remove from heat and let cool slightly.
- In a bowl, combine spinach mixture, feta, ricotta, dill, salt, and pepper.
- Lay one sheet of phyllo dough in a greased baking pan, brushing lightly with olive oil.
- Spread the spinach mixture evenly over the phyllo.
- Cover with additional phyllo layers, brushing each with oil, and brush the top layer with beaten egg.
- Bake for 30-40 minutes until golden brown and crisp.
