Welcome to the ultimate guide to Spanakopita, the classic Greek spinach pie. If you're a fan of Mediterranean cuisine, this traditional Greek recipe is sure to delight your taste buds. Spanakopita is a beloved dish that features a delicious combination of spinach and feta filling, encased in layers of flaky phyllo dough.
With its crispy crust and savory flavors, it's a crowd-pleasing appetizer or main course option. Whether you're a vegetarian or simply looking for a wholesome and flavorful dish, Spanakopita is the perfect choice. Join us as we explore the secrets to creating this authentic Greek delicacy and discover why it has become a beloved staple of Greek cuisine.
This Mediterranean dish is a delightful blend of flavors and textures.
Indulge in the goodness of Spanakopita, the classic Greek spinach pie. This Mediterranean dish is a delightful blend of flavors and textures. The Spanakopita recipe features luscious spinach and feta filling, perfectly complemented by layers of delicate phyllo dough. As a traditional Greek recipe, it captures the essence of Greek cuisine with its authentic flavors and ingredients. Not only is Spanakopita a tasty treat, but it also makes a healthy appetizer or satisfying vegetarian dish. The combination of spinach and cheese creates a mouthwatering harmony, while the baked flaky pastry provides a crispy crust that adds to the overall appeal. Prepare this authentic Greek dish and savor the unique blend of Greek flavors that will transport you to the shores of the Mediterranean.
- This Mediterranean dish is a delightful blend of flavors and textures.
- Ingredients needed to make Spanakopita
- How to make Spanakopita
- Variations on the Spanakopita recipe
- Storage for the Spanakopita
- A list of Top tips to know when making Spanakopita
- Make your own Traditional Greek Spinach Pie - Spanakopita!
Ingredients needed to make Spanakopita
- 2.2 lbs of fresh spinach
- 3 tablespoon olive oil
- 1 medium onion diced
- 5 garlic cloves minced
- 2 tablespoon of fresh dill and 1 tablespoon of mint or 1 teaspoon of dried mint
- 2 tablespoon parsley leaves finely chopped
- 3 tablespoon -loosely chopped green onions about 5 – white and light green portions
- 2 teaspoon lemon juice
- ½ teaspoon ground pepper
- 1.1 lb crumbled feta for the main filling + ½ lb for upper layers.
- 4 tablespoon unsalted butter melted
- 2.2 lbs of phyllo pastry
- 2 eggs
How to make Spanakopita
- Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until it starts to soften about 5 minutes
- Add garlic.
- Add the dill. Cook with the onions, stirring frequently, until caramelized and soft, about 5 more minutes.
- Add the parsley, green onions, lemon zest, ground pepper, feta cheese to the skillet and stir to distribute the mixture evenly.
- Cut fresh spinach leaves. Bring the water to a boil. Add spinach leaves and cook for 2 minutes.
- Add the spinach to the rest of the greens, and squeeze it after boiling, before adding to the greens. Add salt, and pepper to taste.
- Set aside and allow to cool. Add cheese and slightly beaten eggs.
- Preheat the oven to 180 C.
- Cut the pastry into 4 and roll all parts out
- On a clean surface, put 1 layer of phyllo pastry and brush it down with butter using a pastry brush.
- Add the filling and place the second part of the pastry on the top.
- Brush it with butter as well, put extra feta. Repeat the same with the following layer.
- Brush the top layer of the pastry with the butter left and put sesame seeds.
- Bake approx. 45-50 mins. First start with 220C for 10 minutes and then decrease the heat to 180C again.
Variations on the Spanakopita recipe
- Spinach and Feta Phyllo Triangles: Instead of making a large pie, create individual triangular parcels filled with the classic spinach and feta mixture, all wrapped in layers of crispy phyllo dough.
- Spanakopita Roll-Ups: Roll up the spinach and feta filling in phyllo sheets, creating a spiral-shaped appetizer that is easy to handle and serve.
- Mushroom and Spinach Spanakopita: Add sautéed mushrooms to the spinach and feta filling for an earthy twist on the traditional recipe.
- Spanakopita Tart: Press the phyllo dough into a tart pan and fill it with the spinach and feta mixture, creating a beautiful and savory tart.
- Spanakopita Bites: Make mini versions of spanakopita by cutting the phyllo dough into small squares or circles and filling them with the spinach and feta mixture. Perfect for bite-sized appetizers.
- Spinach and Ricotta Spanakopita: Replace feta cheese with creamy ricotta cheese to create a milder and lighter variation of spanakopita.
- Spanakopita Stuffed Chicken Breasts: Stuff boneless chicken breasts with the spinach and feta filling, then bake them for a flavorful and impressive main dish.
- Vegan Spanakopita: Replace the feta cheese with a vegan alternative and use olive oil instead of butter to create a plant-based version of this Greek classic.
- Spanakopita Quesadillas: Combine Greek and Mexican cuisines by filling tortillas with the spinach and feta mixture, then grilling or toasting them until crispy.
- Spanakopita Puffs: Use puff pastry instead of phyllo dough to create light and airy spanakopita puffs, perfect for party appetizers or a quick snack.
Storage for the Spanakopita
Spanakopita can be stored in the refrigerator for up to 3 to 4 days. After baking, allow it to cool completely, then transfer it to an airtight container or wrap it tightly in plastic wrap. To maintain its crispiness, it's best to reheat the spanakopita in the oven rather than the microwave. Simply place it on a baking sheet and warm it at a low temperature until heated through. Enjoy the leftovers within the recommended storage period for the best taste and texture.
A list of Top tips to know when making Spanakopita
- Squeeze out excess moisture from the spinach: To prevent a soggy filling, make sure to thoroughly squeeze out any excess moisture from the cooked spinach before mixing it with the other ingredients.
- Layer the phyllo dough properly: When working with phyllo dough, it's important to brush each layer with melted butter or olive oil to ensure a crispy and flaky crust. Be sure to cover the remaining phyllo sheets with a slightly damp kitchen towel to prevent them from drying out.
- Use a combination of spinach and feta: The traditional spanakopita recipe calls for a mixture of spinach and feta cheese. This combination provides a perfect balance of flavors. However, feel free to adjust the ratio to suit your taste preferences.
- Add herbs and seasonings: Enhance the flavor of your spanakopita by adding herbs like dill, parsley, or mint to the filling. Additionally, season the mixture with salt, pepper, and a pinch of nutmeg for a well-rounded taste.
- Let it rest before serving: Once baked, allow the spanakopita to cool for a few minutes before cutting into it. This will help the filling set and make it easier to slice into neat portions.
- Serve with a squeeze of lemon: Spanakopita pairs wonderfully with a squeeze of fresh lemon juice. The citrusy acidity cuts through the richness of the filling and adds a refreshing touch.
- Store leftovers properly: If you have any leftovers, store them in an airtight container in the refrigerator. Spanakopita can be reheated in the oven or enjoyed cold the next day. Just make sure to reheat it gently to maintain its crispiness.
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