Spanakopita Recipe
If you’re craving a savory Greek treat, look no further than spanakopita! This flaky pastry, filled with spinach and feta, is a crowd-pleaser that can be enjoyed as a snack, appetizer, or main dish. Easy to make and packed with flavor, spanakopita is sure to impress your family and friends. Follow this recipe to create a delicious dish that embodies the essence of Mediterranean cuisine.
Ingredients
– 1 package of phyllo dough (16 oz)
– 1 lb fresh spinach, chopped
– 1 cup feta cheese, crumbled
– 1/2 cup ricotta cheese
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 eggs, beaten
– 1/4 cup olive oil
– Salt and pepper to taste
– Fresh dill (optional)
Servings and Cooking Time
This recipe serves 8. Preparation time is about 30 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving of spanakopita (1 piece) contains approximately 250 calories, 15g of fat, 20g of carbohydrates, and 8g of protein. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat.
3. Sauté chopped onions until translucent.
4. Add minced garlic and cook for another minute.
5. Stir in chopped spinach and cook until wilted, about 5 minutes.
6. Remove from heat and let cool slightly.
7. In a bowl, combine the cooked spinach mixture with feta, ricotta, and beaten eggs.
8. Season with salt, pepper, and dill if using.
9. Lay out one sheet of phyllo dough and brush with olive oil.
10. Layer another sheet on top, repeat until you have 4-5 layers, then spread the filling evenly.
11. Fold the edges of the phyllo over the filling and top with more layers of phyllo, brushing each layer with oil.
12. Cut into squares and bake for 30-35 minutes or until golden brown.
Alternative Ingredients
If fresh spinach is unavailable, you can use frozen spinach, just ensure to thaw and drain it well. For a dairy-free version, substitute the feta and ricotta with plant-based alternatives.
Serving and Pairings
Spanakopita pairs wonderfully with a side of Greek salad, tzatziki sauce, or a refreshing yogurt dip. It can also be served alongside roasted vegetables for a complete meal.
Storage and Reheating
Store 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) for about 15 minutes until heated through. Spanakopita can be frozen before baking; just wrap it tightly in plastic wrap and foil.
Cooking Mistakes
- Not thawing phyllo dough properly can lead to tearing.
- Overfilling the pastry can cause it to burst while baking.
- Forgetting to brush layers with oil may result in a dry texture.
- Using too much salt can overpower the dish.
- Not preheating the oven can lead to uneven cooking.
Helpful Tips
- Always keep phyllo covered with a damp cloth to prevent drying out.
- Experiment with adding herbs like parsley or mint for extra flavor.
- Make individual spanakopita triangles for easy serving.
- Consider serving with a squeeze of lemon for brightness.
FAQs
Can I use other greens instead of spinach?
Yes, you can substitute other greens like Swiss chard or kale for a different flavor profile.
How can I make spanakopita ahead of time?
You can prepare the filling and assemble the pastry ahead of time. Store it in the fridge or freeze it before baking.
Is spanakopita suitable for freezing?
Yes, spanakopita can be frozen either before baking or after. Just ensure it’s well-wrapped to prevent freezer burn.
What is the best way to serve spanakopita?
Spanakopita is best served warm. Pair it with a refreshing salad or yogurt dip for added flavor.
How do I know when spanakopita is done?
It’s done when the top is golden brown and crispy. You can check by inserting a knife into the center to ensure it is heated through.
Conclusion
Spanakopita is a versatile and delicious dish that brings a taste of Greece to your table. Whether served as an appetizer or a main course, its flaky crust and savory filling are sure to delight. Try this recipe today and enjoy a slice of Mediterranean goodness!
Spanakopita Recipe
Ingredients
- 1 package of phyllo dough 16 oz
- 1 lb fresh spinach chopped
- 1 cup feta cheese crumbled
- 1/2 cup ricotta cheese
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 eggs beaten
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh dill optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Sauté chopped onions until translucent.
- Add minced garlic and cook for another minute.
- Stir in chopped spinach and cook until wilted, about 5 minutes.
- Remove from heat and let cool slightly.
- In a bowl, combine the cooked spinach mixture with feta, ricotta, and beaten eggs.
- Season with salt, pepper, and dill if using.
- Layer phyllo dough in a greased baking dish, brushing each layer with olive oil.
- Spread the filling evenly, fold edges over, and top with more layers of phyllo.
- Cut into squares and bake for 30-35 minutes or until golden brown.
