Spanakopita Recipe
Description
Welcome to our comprehensive guide on creating the perfect Spanakopita Recipe. Spanakopita, a traditional Greek spinach pie, combines crispy layers of phyllo dough with a savory spinach and feta filling. This Spanakopita Recipe is designed to provide you with step-by-step instructions, expert tips, and variations to help you craft an authentic and delicious dish. Whether you’re a seasoned cook or new to Greek cuisine, our Spanakopita Recipe will become a favorite in your kitchen.
Ingredients for Spanakopita Recipe
For the Filling:
For the Phyllo Layers:
Instructions for Spanakopita Recipe
Prepare the Filling:
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Preheat the oven to 350°F (175°C).
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In a large skillet, heat a tablespoon of olive oil over medium heat.
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Sauté the chopped onion and green onions until softened, about 5 minutes.
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Add the chopped spinach and cook until wilted, about 5-7 minutes.
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Remove from heat and let it cool slightly.
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In a large bowl, combine the cooked spinach mixture, chopped parsley, dill, crumbled feta cheese, beaten eggs, ricotta cheese, salt, and pepper. Mix well.
Assemble the Spanakopita:
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Brush a baking dish with olive oil.
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Layer a sheet of phyllo dough in the dish, allowing the edges to hang over the sides. Brush with a mixture of olive oil and melted butter.
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Repeat layering with half of the phyllo dough, brushing each layer with the oil and butter mixture.
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Spread the spinach and cheese filling evenly over the layered phyllo.
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Continue layering the remaining phyllo dough on top of the filling, brushing each layer with the oil and butter mixture.
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Fold the overhanging phyllo dough over the top, brushing with the oil and butter mixture.
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Using a sharp knife, score the top layers of phyllo into squares or diamonds.
Bake the Spanakopita:
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Bake in the preheated oven for 45 minutes, or until the top is golden brown and crispy.
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Remove from the oven and let it rest for 15 minutes before cutting and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 7g35%
- Cholesterol 60mg20%
- Sodium 400mg17%
- Potassium 300mg9%
- Total Carbohydrate 20g7%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 8g16%
- Vitamin A 800 IU
- Vitamin C 15 mg
- Calcium 150 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Spanakopita Recipe Variation Options
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Meat Lovers Spanakopita:
- Add cooked ground beef or lamb to the spinach filling for a heartier dish.
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Vegan Spanakopita:
- Replace the feta and ricotta with vegan cheese alternatives and use a flax egg mixture instead of regular eggs.
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Mini Spanakopita Bites:
- Cut the phyllo dough into smaller squares and make individual mini spanakopita pastries.
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Herb-Enhanced Spanakopita:
- Increase the amount of fresh herbs like dill and mint for a more aromatic filling.
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Nutty Spanakopita:
- Add a handful of toasted pine nuts or walnuts to the spinach filling for added texture and flavor.
Spanakopita Recipe Cooking Tips
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Keep Phyllo Dough Covered:
- While working with phyllo, keep the sheets covered with a damp cloth to prevent them from drying out.
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Use Fresh Spinach:
- Fresh spinach provides the best flavor and texture for the filling.
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Proper Layering:
- Ensure each phyllo layer is brushed with the oil and butter mixture to achieve a crispy, golden crust.
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Drain Spinach Well:
- Make sure the cooked spinach is well-drained to prevent the filling from becoming too watery.
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Score Before Baking:
- Scoring the top layers of phyllo before baking makes it easier to cut the spanakopita after it’s baked.
Spanakopita Recipe Serving Suggestions
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With a Greek Salad:
- Serve Spanakopita with a traditional Greek salad featuring tomatoes, cucumbers, olives, and feta.
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As an Appetizer:
- Cut Spanakopita into smaller pieces and serve as an appetizer at parties or gatherings.
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With Tzatziki:
- Pair Spanakopita with a side of tzatziki sauce for a refreshing dip.
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On a Mezze Platter:
- Include Spanakopita on a mezze platter with other Greek delights like hummus, dolmas, and olives.
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For Brunch:
- Spanakopita makes a delightful addition to a brunch spread, served alongside fresh fruit and pastries.
Reader Engagement
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Frequently Asked Questions
Yes, you can assemble the Spanakopita ahead of time and store it in the refrigerator. Bake it just before serving for the best results.
If you can't find phyllo dough, you can use puff pastry as a substitute, though the texture will be slightly different.
To make it gluten-free, use gluten-free phyllo dough or pastry sheets.
Use vegan cheese alternatives and a flax egg mixture instead of regular eggs to make a vegan version of this Spanakopita Recipe.
Serve Spanakopita in individual ramekins or as part of a layered casserole with additional vegetables.
Yes, Spanakopita can be frozen before baking. Assemble the pie, wrap it tightly, and freeze. Bake from frozen, adding extra time as needed.
Store leftover Spanakopita in an airtight container in the fridge for up to 3 days.
Feel free to add other vegetables like leeks, bell peppers, or mushrooms for added flavor and nutrition.
Increase the amount of fresh herbs like dill and parsley, and don’t be afraid to add a little extra garlic or a squeeze of lemon juice to the filling.
