spanakopita

For the Phyllo Dough:

• 1 package phyllo dough (typically comes with 20-24 sheets)
• 1/2 cup melted butter (or olive oil, for brushing)
• Extra flour (for dusting)

How to Make Spanakopita

Making spanakopita may seem intimidating because of the delicate phyllo dough, but once you get the hang of it, it’s actually quite simple. Follow these steps, and you’ll have a mouthwatering Greek spinach pie in no time.

1. Prepare the Spinach Filling

Start by heating the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic and sauté for about 5 minutes until they become soft and fragrant.

Next, add the fresh spinach to the pan in batches, stirring until the spinach wilts down. If you’re using frozen spinach, make sure it’s well-drained before adding it to the pan. Continue to cook until most of the moisture from the spinach has evaporated.

Once the spinach is cooked and the moisture has reduced, remove the pan from heat and allow the mixture to cool for a few minutes. Then, transfer the spinach mixture to a large bowl.

In the same bowl, add the crumbled feta cheese, ricotta cheese (if using), beaten eggs, dill, and parsley. Season with salt and pepper to taste. Stir everything together until it’s well combined. Set the filling aside.

2. Prepare the Phyllo Dough

Next, prepare your phyllo dough. Phyllo dough is delicate, so be sure to keep it covered with a damp towel while you work to prevent it from drying out.

Brush a baking dish (usually a 9×13-inch dish) with melted butter or olive oil. Place a sheet of phyllo dough in the dish, and brush it with more butter. Repeat this process, layering about 8-10 sheets of phyllo dough, brushing each layer with butter.

3. Add the Filling

Once you have your base layers of phyllo dough in the dish, spoon the spinach and feta filling evenly on top. Spread it out so that it covers the entire surface.

4. Top with More Phyllo Dough

Now, it’s time to top the filling with more phyllo dough. Again, brush each sheet with butter as you layer it over the filling. Layer about 8 more sheets of phyllo dough, ensuring that the filling is completely covered.

5. Seal the Edges

Fold any excess phyllo dough over the edges of the pie to seal it. You can also crimp the edges to create a nice border, which helps the pie hold its shape during baking.

6. Bake the Spanakopita

Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for about 40-45 minutes, or until the phyllo dough is golden brown and crispy. Keep an eye on it during the final 10 minutes to make sure the crust doesn’t brown too quickly. If it’s browning too fast, cover it with aluminum foil and continue baking.

Once the spanakopita is golden and crispy, remove it from the oven and let it cool for a few minutes before cutting into squares or triangles.

Tips for Perfect Spanakopita

To make sure your spanakopita turns out perfectly every time, here are a few helpful tips:

• Use fresh spinach for the best flavor and texture. If you’re using frozen spinach, be sure to squeeze out as much water as possible to avoid a soggy filling.
• Don’t skip the butter (or olive oil) between the layers of phyllo dough. This gives the spanakopita its signature crispy, golden texture.
• Brush gently when working with phyllo dough to avoid tearing it. Phyllo dough is fragile, so handle it with care.
• Customize the filling: While spinach and feta are the classic ingredients, you can add other vegetables like leeks, artichokes, or even mushrooms to create your own twist on the traditional recipe.

Variations of Spanakopita

While the traditional spanakopita is filled with spinach and feta, there are several variations you can try depending on your preferences:

• Cheese Variations: If you’re not a fan of feta, try substituting it with ricotta, goat cheese, or a combination of both. You can also use a blend of cheeses like mozzarella and parmesan for a milder flavor.
• Meat and Spinach: Some variations include ground meat, such as lamb or beef, for a heartier version of spanakopita.
• Herbs and Spices: Experiment with different herbs like mint, oregano, or thyme to add more flavor to the filling.
• Mini Spanakopita: Instead of making one large pie, you can make individual spanakopita triangles by cutting the phyllo dough into smaller squares, placing a spoonful of filling in the center, and folding them into triangles.

Serving and Storing Spanakopita

Spanakopita is incredibly versatile and can be served in a variety of ways:

• As an Appetizer: Serve it as an appetizer at parties, or make mini spanakopita triangles for easy finger food.
• As a Main Course: It’s also hearty enough to be a main dish when paired with a side salad or Greek yogurt.
• Leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to 3-4 days. You can also freeze the spanakopita before baking and cook it later. To bake from frozen, simply add an extra 10-15 minutes to the cooking time.

Conclusion

Spanakopita is a classic Greek dish that brings together the rich, earthy flavors of spinach, the tangy creaminess of feta, and the irresistible crispiness of phyllo dough. Whether you’re making it for a special celebration or as a comforting family meal, spanakopita will always be a hit. With its versatility and flavor-packed filling, this savory pastry is sure to become a favorite in your kitchen. Give this recipe a try and savor the taste of Greece in every bite!