Spanakopita

Spanakopita is a delightful Greek dish that combines flaky phyllo dough with a rich filling of spinach and feta cheese. This savory pastry is perfect for any occasion, whether you’re hosting a dinner party, enjoying a picnic, or simply craving a comforting meal at home. Its unique blend of textures and flavors makes it a standout dish that everyone will love!

Why You’ll Love This Recipe

• Easy to Prepare: With just a few steps, you can create this delicious dish without fuss.
• Flavorful Filling: The combination of spinach, feta, and Parmesan creates an irresistible taste.
• Versatile Dish: Serve it as an appetizer, main course, or even as part of a buffet spread.
• Crowd-Pleaser: Spanakopita is sure to impress guests at any gathering with its beautiful presentation and delightful flavor.
• Make Ahead Option: You can prepare it in advance and bake it when ready to serve.

Tools and Preparation

Preparing spanakopita requires some essential tools to ensure success in the kitchen.

Essential Tools and Equipment

• Baking pan (9×13-inch)
• Mixing bowls
• Pastry brush
• Sharp knife

Importance of Each Tool

• Baking pan: A sturdy pan ensures even cooking and allows for easy serving.
• Mixing bowls: Having multiple bowls helps in organizing your filling ingredients effectively.
• Pastry brush: This tool is crucial for applying olive oil between phyllo layers for that perfect flaky crust.
• Sharp knife: A sharp knife allows you to cut through the layers easily without tearing the dough.

Ingredients

Spanakopita is a traditional Greek dish made with phyllo dough and loaded with a delicious spinach and feta filling!

Ingredients:
– 16 ounces phyllo dough
– 1 cup olive oil
– 20 ounces frozen chopped spinach (thawed and drained)
– 1 yellow onion (finely diced)
– 12 ounces crumbled feta cheese
– 1 bunch fresh parsley (minced)
– 1 ½ cups grated Parmesan cheese
– ½ teaspoon kosher salt
– 3 cloves garlic (minced)
– 3 large eggs
– ¼ teaspoon red pepper flakes
– 2 tablespoons olive oil

How to Make Spanakopita

Step 1: Preheat the Oven

Preheat your oven to 325°F. Brush the bottom and sides of your baking pan with olive oil to prevent sticking.

Step 2: Prepare the Phyllo Dough

Roll out the thawed phyllo dough. Cover it with a lightly damp paper towel to keep it from drying out. If it’s longer than your baking dish, trim the excess.

Step 3: Layer the Dough

Place two pieces of phyllo dough in the bottom of the pan. Brush them liberally with olive oil. Repeat this layering process until only eight sheets remain.

Step 4: Mix the Filling

In a large mixing bowl, combine all filling ingredients—spinach, onion, feta, parsley, Parmesan, salt, garlic, eggs, and red pepper flakes. Mix well until fully combined.

Step 5: Add the Filling

Spread the spinach mixture evenly over the layered dough in the pan.

Step 6: Top with Remaining Dough

Continue layering with the remaining phyllo sheets, brushing each layer with olive oil every two sheets. Finish by brushing the top layer with olive oil and adding a few drops of water.

Step 7: Cut and Bake

Using a large sharp knife, carefully cut through the top layer of dough into desired serving sizes—do not cut all the way through. Bake for one hour or until golden brown on top. Once done, cut into pieces again if needed and serve warm!

How to Serve Spanakopita

Spanakopita is a versatile dish that can be enjoyed in various ways. Whether you’re hosting a gathering or looking for a delightful weeknight meal, serving suggestions can enhance your experience.

As an Appetizer

• Serve warm alongside a tangy dipping sauce for an extra burst of flavor.
• Pair with fresh vegetables for a colorful and crunchy starter plate.

With a Salad

• A Greek salad complements the rich flavors of spanakopita beautifully, adding freshness.
• Tossed mixed greens with lemon vinaigrette provide a light and zesty contrast.

As Part of a Platter

• Create a Mediterranean platter with olives, hummus, and pita bread for a delightful spread.
• Include roasted red peppers and artichokes to elevate the presentation and taste.

With Yogurt Sauce

• Serve with tzatziki sauce for a refreshing dip that balances the savory filling.
• A drizzle of olive oil enhances the flavor profile when served on the side.

How to Perfect Spanakopita

Making perfect spanakopita involves attention to detail. Here are some tips to elevate your dish.

• Use Thawed Dough: Ensure your phyllo dough is completely thawed before working with it to prevent tearing.
• Layer Generously: Brush each layer of dough liberally with olive oil for a flaky, crispy texture.
• Don’t Skimp on Filling: Use plenty of filling, but avoid overstuffing, which can make the pastry soggy.
• Cut Before Baking: Cutting the top layer before baking allows steam to escape and creates clean pieces.
• Watch Your Bake Time: Keep an eye on your spanakopita; it should be golden brown when done, which takes about one hour.

Best Side Dishes for Spanakopita

Pairing side dishes with spanakopita can create a well-rounded meal. Here are some excellent options:

1. Greek Salad: Fresh tomatoes, cucumbers, red onions, and feta cheese drizzled with olive oil make a classic pairing.
2. Roasted Vegetables: Seasonal vegetables tossed in herbs and olive oil add color and nutrition to your plate.
3. Lentil Soup: A hearty lentil soup provides warmth and complements the flaky pastry perfectly.
4. Chickpea Salad: A protein-packed chickpea salad with lemon dressing offers satisfying texture and flavors.
5. Cucumber Raita: This yogurt-based condiment cools down the palate while enhancing the overall meal experience.
6. Herbed Quinoa: Fluffy quinoa seasoned with fresh herbs pairs well as a wholesome side dish.

Common Mistakes to Avoid

Making spanakopita can be a delightful experience, but there are some common pitfalls to watch out for.

• Boldly ignoring phyllo dough care: Phyllo dough dries out quickly. Be sure to keep it covered with a damp towel while working to maintain its flexibility.
• Boldly overfilling the layers: Adding too much filling can make it difficult for the phyllo to crisp up properly. Stick to the recommended amount for the best texture.
• Boldly skipping the olive oil: Failing to brush each layer with olive oil can lead to a dry final product. Don’t skip this vital step for that rich flavor and flaky texture.
• Boldly neglecting egg mixture: The eggs help bind the filling together. Skipping them can result in a crumbly filling that falls apart. Make sure to include them!
• Boldly underbaking: Always check for a golden brown top before removing from the oven. If it’s not browned sufficiently, return it until it reaches that perfect color.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover spanakopita in an airtight container.
• It will last for up to 3 days in the refrigerator.

Freezing Spanakopita

• Wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe container.
• Frozen spanakopita can be stored for up to 3 months.

Reheating Spanakopita

• Oven: Preheat your oven to 350°F. Place spanakopita on a baking sheet and heat for about 15–20 minutes, or until warmed through and crispy.
• Microwave: Place on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 1–2 minutes, though this may result in less crispness.
• Stovetop: Heat in a skillet over medium heat, flipping halfway through until warm and crispy.

Frequently Asked Questions

What is Spanakopita?

Spanakopita is a traditional Greek dish made with layers of phyllo dough filled with spinach and cheese. It’s known for its flaky texture and rich flavors.

How do you make Spanakopita from scratch?

To make spanakopita from scratch, prepare your phyllo dough, mix your desired filling of spinach, cheese, herbs, and eggs, then layer the ingredients before baking.

Can I customize my Spanakopita?

Absolutely! You can add other greens like kale or substitute different cheeses according to your preference while keeping the basic preparation methods.

How long does it take to cook Spanakopita?

Cooking spanakopita typically takes about 60 minutes at 325°F after preparing your ingredients and assembling the dish.

Is Spanakopita healthy?

Spanakopita can be part of a balanced diet as it contains spinach (which is rich in nutrients) along with protein from cheese and eggs. Enjoy it in moderation!

Final Thoughts

Spanakopita is not only delicious but also versatile! This recipe allows you to enjoy flaky layers filled with savory goodness. Feel free to experiment with different fillings or adjust seasoning according to your taste preferences. Try making this delightful dish at home; you’ll love how easy and satisfying it is!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Spanakopita

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• Author: Lara
• Total Time: 1 hour 30 minutes
• Yield: Approximately 12 servings 1x

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Description

Enjoy homemade Spanakopita filled with spinach and cheese wrapped in flaky phyllo dough. Try this easy recipe today!

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Ingredients

Scale 1x2x3x

• 16 ounces phyllo dough
• 1 cup olive oil
• 20 ounces frozen chopped spinach (thawed and drained)
• 1 yellow onion (finely diced)
• 12 ounces crumbled feta cheese
• 1 bunch fresh parsley (minced)
• 1 ½ cups grated Parmesan cheese
• ½ teaspoon kosher salt
• 3 cloves garlic (minced)
• 3 large eggs
• ¼ teaspoon red pepper flakes
• 2 tablespoons olive oil

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Instructions

1. Preheat your oven to 325°F. Brush a baking pan with olive oil.
2. Roll out the thawed phyllo dough, covering it with a damp towel.
3. Layer two sheets of phyllo in the pan, brushing each layer with olive oil. Repeat until eight sheets remain.
4. In a bowl, mix spinach, onion, feta, parsley, Parmesan, salt, garlic, eggs, and red pepper flakes until combined.
5. Spread the filling over the layered dough.
6. Top with remaining phyllo sheets, brushing each layer with olive oil; finish with olive oil on the top layer.
7. Cut through the top layer into serving sizes and bake for one hour or until golden brown.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Main
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 295
• Sugar: 2g
• Sodium: 580mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 50mg