Spanakopita: Delicious Greek Pie with Spinach and Feta

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Spanakopita: Delicious Greek Pie with Spinach and Feta

A Greek Tradition

Spanakopita is a traditional Greek dish that combines the sweetness of fresh spinach with the salty, creamy flavor of feta. This flaky pastry, made with crispy layers of phyllo dough, is a staple of Mediterranean cuisine.

Fresh and Simple Ingredients

This recipe features simple, fresh ingredients: spinach, onions, garlic, parsley, dill, and feta. Each ingredient contributes to the richness and authenticity of this dish. The blend of fresh herbs like parsley and dill adds an aromatic touch that pairs perfectly with the spinach and feta.

Easy Preparation

Spanakopita is easy and accessible to make, even for beginners in the kitchen. The key to success lies in the correct arrangement of the layers of phyllo dough and the care taken in cooking the spinach. By following the detailed steps, you will get a golden and crispy spinach pie.

Perfect Cooking

Baking at 375°F (190°C) produces a perfectly golden crust and a warm, flavorful filling. The result is a comforting dish that's perfect for a meal with family or friends.

Conservation Tips

Spanakopita keeps well in the refrigerator for up to 3 days, or can be frozen for up to 3 months. To recapture the crunch of phyllo dough, reheat portions in the oven before serving.

Variations and Tips

Although this recipe uses fresh spinach, you can also opt for frozen spinach, making sure to thaw it thoroughly and squeeze out excess water. Also, adjust the amount of garlic to your preference for a milder or more pronounced flavor.

By incorporating these simple ingredients and following these steps, you can prepare an authentic and delicious Spanakopita, perfect for any occasion.

Summary
🔍 Information	Details
⏱️ Preparation time	25 minutes
🍳 Cooking time	50-60 minutes
⏲️ Total time	75-85 minutes
🔧 Difficulty level	Average
🍽️ Portions	12
🔥 Calories (approximate)	250 per serving

Ingredients

2 pounds (about 910g) fresh spinach (regular or baby) 3 tablespoons extra virgin olive oil 1 cup finely chopped onion 5 green onions, trimmed and finely chopped (about ¾ cup) 2 cloves of minced garlic 2 large eggs 1¾ cups crumbled feta (about 280 grams) ¼ cup chopped fresh parsley ¼ cup chopped fresh dill ½ cup unsalted butter (1 stick), melted 8 sheets frozen phyllo dough, thawed and cut in half widthwise Salt and pepper to taste

Instructions

Cooking spinach: In a large saucepan, heat the oil over medium heat. Add the onion, scallions and garlic, season with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add spinach in batches until wilted, about 3 minutes. Season with salt and pepper. Strain the spinach mixture through a sieve, pressing out excess liquid to avoid a soggy crust. Transfer to a large bowl and let cool for 5 minutes. Preparation of the filling: Add the eggs, feta, parsley and dill to the spinach mixture and mix until well combined. Preparation of the dough: Preheat the oven to 190°C (375°F). Lightly grease a 2-inch-deep (23-by-33-cm) baking pan with butter. Place half a sheet of phyllo dough in the baking dish. Using a pastry brush, brush the dough with butter. Repeat 7 times to form the crust. Assembly : Spread the spinach mixture evenly over the crust. Brush half a sheet of phyllo dough with butter and place it on top of the filling, buttered side up. Repeat with the remaining 7 sheets. Using a serrated knife, lightly score the top layer of dough into squares (this will make it easier to cut once baked). Cooking : Bake until crust is lightly browned and filling is heated through, 50 to 60 minutes. Serve hot.

Questions and Answers about Spanakopita Recipe

Q: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach. Just make sure to thaw it thoroughly and squeeze out excess water before using it in the recipe.

Q: Why is it important to drain spinach?
A: It is crucial to squeeze as much liquid as possible out of the spinach to prevent the filling from becoming too watery and soaking into the phyllo, which could make it soggy.

Q: How should I prepare phyllo dough?
A: Thaw the phyllo sheets and cut them in half crosswise. Brush each sheet with melted butter before stacking them to form the base and top of the pie.

Q: What if I don't have unsalted butter?
A: You can use salted butter, but adjust the amount of salt in the filling to prevent it from being too salty.

Q: What is the best way to serve Spanakopita?
A: Spanakopita is best served warm or at room temperature. It is recommended to let it cool for a few minutes before cutting to allow the filling to set.

Q: How long can I keep leftover Spanakopita?
A: Leftovers can be covered and refrigerated for up to 3 days or frozen for up to 3 months. To reheat, use the oven to preserve the crispy texture of the phyllo.

Q: Can I prepare Spanakopita in advance?
A: Yes, you can prepare the filling and dough ahead of time, then assemble and bake the pie the day you want to serve it. Store the components separately in the refrigerator until you are ready to assemble and bake.