Delicious Spanakopita is a traditional Greek savory pastry made with layers of flaky phyllo dough, stuffed with a flavorful filling of spinach, feta cheese, and aromatic herbs.
This crispy, golden-brown dish is perfect as an appetizer, snack, or even a light meal.
The combination of the rich, creamy cheese and the vibrant, fresh spinach makes Spanakopita a delicious and satisfying treat that’s sure to impress at any gathering.
Whether served warm or at room temperature, it’s a crowd-pleaser that brings a taste of Greece to your table.
Delicious Spanakopita
Ingredients:
•1 egg
•125 ml (half a cup) of milk
•125ml (3/5 cup) vegetable oil
•2 tablespoons of water
•1 teaspoon of salt
•Spinach feta salt pepper
•3 rolls of filo dough
•poppy seed
•1 egg yolk.
PREPARATION:
Mixing eggs milk oil water also salt in a bowl.
Laying out a sheet filo dough and pour a little of the mixture spreading it over entire sheet.
Repeat twice for a total of 3 layer Mixing feta cheese and cook spinach and spreading over the filo dough.
Rolling from one end to other to get a strip.
Cutting to triangles also placing on a baking sheet. Brush every triangle with egg yolk.
Sprinkling with poppy seeds and baking at 180°C (356°F) for 15
For a twist on the classic Spanakopita, you can experiment with various variations and tips to enhance the flavor.
Consider adding a mix of greens like chard, kale, or arugula along with the spinach to deepen the flavor profile.
For the cheese, while feta is traditional, you can try using ricotta, goat cheese, or a combination of mozzarella and parmesan for a different texture.
Fresh herbs such as dill, oregano, or thyme can add a fragrant touch, and for a heartier dish, you can include sautéed onions, garlic, or mushrooms.
If you’re craving a non-vegetarian version, adding cooked ground meat like lamb or beef works wonderfully.
To ensure a crispy, golden result, always cover the phyllo dough with a damp cloth while working with it, and brush each layer with melted butter or olive oil.
For individual servings, cut the phyllo dough into smaller pieces and form little triangles.
Finally, for an extra-crisp crust, bake the Spanakopita on the middle rack first, then move it to the top rack for the last few minutes to brown the top.
To store Delicious Spanakopita, let it cool completely to room temperature before storing.
For short-term storage, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3-4 days.
If you’d like to keep it longer, freeze it by wrapping it securely in plastic wrap, followed by aluminum foil or placing it in an airtight container.
Frozen Spanakopita can last for 2-3 months.
To reheat, place it in a preheated oven at 350°F (175°C) for 10-15 minutes if refrigerated, or 20-30 minutes if frozen, until it’s heated through and crispy on the outside.