Spanakopita Recipe
Savor the flavors of Greece with this mouthwatering spanakopita recipe. This delightful dish features layers of crispy phyllo pastry enveloping a savory filling of fresh spinach and creamy feta cheese. Whether served as an appetizer or a main course, spanakopita is sure to impress your family and guests. Perfect for sharing, this recipe will have everyone coming back for seconds!
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
– 1/4 cup olive oil
– 2 large eggs
– Salt and pepper to taste
– Fresh dill or parsley for garnish
Servings and Cooking Time
This recipe makes approximately 8 servings. Preparation time is about 30 minutes, with a cooking time of 45 minutes.
Nutritional Value
Each serving (1 slice) of spanakopita contains approximately 250 calories, 15g fat, 20g carbohydrates, and 8g protein. This nutritional information is based on one slice of the dish.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat.
3. Sauté onions until translucent, then add garlic and cook for another minute.
4. Add chopped spinach and cook until wilted. Remove from heat and let cool.
5. In a mixing bowl, combine feta, ricotta, eggs, salt, and pepper.
6. Stir in the cooled spinach mixture and mix well.
7. Lay one sheet of phyllo on a greased baking dish and brush with olive oil.
8. Repeat layering 4-5 sheets, brushing each with oil.
9. Spread the spinach filling evenly over the phyllo layers.
10. Top with additional phyllo sheets, brushing each with oil until all are used.
11. Cut into squares before baking.
12. Bake for 45 minutes or until golden brown and crispy.
Alternative Ingredients
You can substitute fresh spinach with frozen spinach; just be sure to drain excess moisture. Additionally, if you prefer a dairy-free version, use tofu instead of cheese.
Serving and Pairings
Spanakopita pairs beautifully with a side salad, tzatziki sauce, or a glass of white wine. It also makes a great addition to a mezze platter.
Storage and Reheating
Store leftover spanakopita in an airtight container in the fridge for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes. Spanakopita can be frozen before baking for up to 2 months.
Cooking Mistakes
- Using wet phyllo dough can lead to sogginess.
- Forgetting to brush each layer with olive oil.
- Overcrowding the filling can make it difficult to seal properly.
- Not preheating the oven can affect baking time.
- Using too much salt can overwhelm the flavor.
Helpful Tips
- Thaw phyllo dough overnight in the refrigerator for best results.
- Keep phyllo sheets covered with a damp cloth to prevent drying out.
- Experiment with adding herbs like mint or oregano for extra flavor.
- For a golden crust, brush the top layer generously with olive oil.
FAQs
Can I make spanakopita ahead of time?
Yes, spanakopita can be assembled a day in advance and stored in the refrigerator before baking. Just cover it well to prevent drying.
What can I use instead of phyllo dough?
You can use puff pastry as an alternative, although the texture will be different. It will be flakier but still delicious.
Is spanakopita healthy?
Spanakopita can be a healthy option when made with fresh ingredients and less oil. Spinach is rich in vitamins, and using less cheese can lower calories.
Can I freeze spanakopita?
Yes, spanakopita can be frozen before baking. Just ensure it is well-wrapped to prevent freezer burn.
How do I know when spanakopita is done?
Spanakopita is done when the top is golden brown and crispy. A knife inserted should come out clean.
Conclusion
This spanakopita recipe is a delightful addition to any meal, showcasing the rich flavors of Greek cuisine. With its crispy layers and savory filling, it’s perfect for gatherings or a cozy night in. Enjoy this classic dish and share it with friends and family for a taste of Greece!
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
- 1/4 cup olive oil
- 2 large eggs
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat.
- Sauté onions until translucent, then add garlic and cook for another minute.
- Add chopped spinach and cook until wilted. Remove from heat and let cool.
- In a mixing bowl, combine feta, ricotta, eggs, salt, and pepper.
- Stir in the cooled spinach mixture and mix well.
- Lay one sheet of phyllo on a greased baking dish and brush with olive oil.
- Repeat layering 4-5 sheets, brushing each with oil.
- Spread the spinach filling evenly over the phyllo layers.
- Top with additional phyllo sheets, brushing each with oil until all are used.
- Cut into squares before baking.
- Bake for 45 minutes or until golden brown and crispy.
