Introduction
Spanakopita, a traditional Greek dish, is a delightful spinach pie known for its flaky layers of pastry and savory filling. This dish harmoniously combines fresh spinach, herbs, and creamy feta cheese, wrapped in crispy phyllo dough. It can be served as a main dish or an appetizer, making it a versatile and beloved choice in Greek cuisine.
Detailed Ingredients with measures
Spinach – 500g fresh spinach or 300g frozen spinach, thawed and drained
Feta cheese – 200g, crumbled
Onion – 1 medium, finely chopped
Garlic – 2 cloves, minced
Dill – 2 tablespoons, chopped
Parsley – 2 tablespoons, chopped
Egg – 1, beaten
Olive oil – 4 tablespoons
Phyllo pastry – 200g, thawed if frozen
Salt – to taste
Pepper – to taste
Prep Time
Prep time for spanakopita is approximately 30 minutes. During this time, you will need to prepare your filling and layers of phyllo dough.
Cook Time, Total Time, Yield
The cook time for spanakopita is about 30-40 minutes. Overall, the total time from prep to serving is around 1 hour to 1 hour and 10 minutes. This recipe yields around 8 servings, making it perfect for gatherings or family meals.
Detailed Directions and Instructions
Preparation of Spinach and Filling
Begin by preheating your oven to 190°C (375°F). Rinse the spinach under cold water, then drain it thoroughly. Using a large pan over medium heat, add a splash of olive oil and sauté the chopped onion and garlic until soft and translucent. Add the spinach to the pan, cooking until wilted, which should take about 2-3 minutes. Remove from heat and let it cool slightly.
Mixing the Filling
In a large bowl, combine the cooled spinach mixture, crumbled feta cheese, ricotta, eggs, salt, pepper, and a pinch of nutmeg. Mix until all ingredients are well combined.
Preparing the Phyllo Pastry
Unroll the phyllo pastry and cover it with a damp cloth to prevent it from drying out. Take a baking dish and brush it lightly with olive oil. Lay one sheet of phyllo in the dish and brush it with more olive oil before layering another sheet on top. Repeat this process, using about 6 sheets for the base.
Assembling the Spanakopita
Once the base is prepared, pour the spinach filling onto the phyllo layers, spreading it evenly. Fold over the excess phyllo from the sides to cover the filling. Continue layering more phyllo sheets on top, brushing each sheet with olive oil. Use about 6 to 8 sheets for the top layer.
Baking the Spanakopita
Using a sharp knife, score the top of the pie into triangles to make cutting easier after baking. Brush the top with a little more olive oil for a golden finish. Place the dish in the preheated oven and bake for about 30 to 40 minutes, or until the top is golden brown and crispy.
Cooling and Serving
Once baked, remove the spanakopita from the oven and let it cool for a few minutes before cutting along the scored lines. Serve warm or at room temperature.
Notes
Storage
Leftover spanakopita can be stored in an airtight container in the refrigerator for up to 3 days.
Freezing
You can freeze the assembled, unbaked spanakopita. Wrap it tightly in plastic wrap and foil. When ready to bake, you can bake it from frozen; just add a few extra minutes to the cooking time.
Variations
Feel free to customize the filling by adding other ingredients such as chopped herbs, sautéed mushrooms, or different cheeses to suit your taste.
Serving Suggestions
Spanakopita is delicious on its own, but it can also be served with a side of Greek yogurt or a fresh salad for a complete meal.
Cook techniques
Preparation of Phyllo Dough
Phyllo dough is essential for creating the flaky layers in spanakopita. Ensure it is kept covered with a damp towel to prevent it from drying out while you work with it.
Sauteing Spinach
When sautéing the spinach, make sure to cook it just enough to wilt. This helps maintain some texture and prevents excess moisture, which can make the filling soggy.
Mixing the Filling
Combine the cooked spinach with feta cheese, herbs, and eggs thoroughly. This ensures that each bite has a balanced flavor and texture.
Layering Phyllo
When layering phyllo, brush each sheet with olive oil or melted butter. This creates a golden, crispy texture once baked.
Cutting Before Baking
Cut the assembled spanakopita into portions before baking. This helps in achieving even baking and makes it easier to serve.
FAQ
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach. Just make sure to thaw and thoroughly drain it to remove excess water.
How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Can I make spanakopita ahead of time?
Absolutely! You can prepare it ahead of time and freeze it before baking. Just ensure to bake it from frozen; it may take a little longer.
What can I serve with spanakopita?
Spanakopita pairs well with a Greek salad, tzatziki sauce, or a light yogurt dip.
Is spanakopita vegetarian?
Yes, spanakopita is typically vegetarian, as it mainly consists of spinach, feta, and herbs wrapped in phyllo pastry.
Conclusion
The Spanakopita, a delightful Greek spinach pie, is not just a delicious dish but also a versatile option for various meal occasions. Its flaky layers and savory filling make it a favorite among many, whether served as an appetizer, main course, or snack. This recipe captures the authentic flavors of Greek cuisine, making it a must-try for both seasoned cooks and beginners. Embrace the culinary journey and enjoy the wonderful taste of homemade Spanakopita!
More recipes suggestions and combination
Tarator (Turkish Yogurt Dip)
Pair your Spanakopita with Tarator for a refreshing side. This yogurt dip, made with garlic and walnuts, complements the savory pie perfectly.
Greek Salad
A vibrant Greek salad with fresh tomatoes, cucumbers, olives, and feta is an excellent accompaniment. The light, refreshing flavors balance the richness of the Spanakopita.
Moussaka
For a heartier meal, serve Spanakopita alongside Moussaka, a traditional baked dish made with layers of eggplant and minced meat, topped with a creamy béchamel sauce.
Dolmades (Stuffed Grape Leaves)
Dolmades are a delightful addition to your meal. These stuffed grape leaves add a unique flavor profile and texture that pairs wonderfully with Spanakopita.
Tzatziki Sauce
Enhance your dining experience with Tzatziki, a yogurt and cucumber sauce. Its cool and tangy flavor creates a refreshing contrast to the warm, crispy Spanakopita.
Baklava
End your meal with the sweet indulgence of Baklava, a pastry made of layers of filo filled with nuts and honey. It makes for a perfect traditional Greek dessert after Spanakopita.