Introduction
Spanakopita is a beloved Greek pastry that embodies the essence of Mediterranean cuisine. This savory pie features a delightful filling of fresh spinach, creamy feta cheese, and aromatic herbs, all enveloped in layers of flaky phyllo dough.
Originating from Greece, spanakopita has become a staple in many households and is often served as an appetizer, snack, or light meal. Its rich flavors and crispy texture make it a favorite at gatherings, celebrations, and family dinners.
The combination of spinach and feta not only offers a delicious taste but also packs a nutritious punch, making spanakopita a wholesome choice. Whether enjoyed warm out of the oven or at room temperature, this dish is sure to impress with its delightful taste and elegant presentation.
Ingredients
For the Filling:
1 pound fresh spinach (or 10 oz frozen spinach, thawed and drained)
1 cup feta cheese, crumbled
1/2 cup ricotta cheese (optional)
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
Salt and pepper to taste
1 large egg, beaten (for binding)
For the Phyllo Dough:
1 package phyllo dough (about 16 oz), thawed
1/2 cup unsalted butter, melted (or olive oil for brushing)
Instructions
Prepare the Filling:
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (about 5 minutes).
Add Spinach: If using fresh spinach, add it to the skillet and cook until wilted. If using frozen spinach, ensure it’s well-drained and add it to the pan. Stir to combine.
Mix Filling: In a mixing bowl, combine the cooked spinach mixture, feta cheese, ricotta (if using), parsley, dill, salt, pepper, and beaten egg. Mix until well combined.
Prepare the Phyllo Dough:
Preheat Oven: Preheat your oven to 375°F (190°C).
Layer Phyllo: On a clean surface, lay out one sheet of phyllo dough and brush it lightly with melted butter.
Layer another sheet on top and brush again. Repeat this process for about 5-6 sheets to create a sturdy base.
Assemble the Spanakopita:
Add Filling: Place a portion of the spinach filling along one edge of the phyllo dough, leaving some space at the sides.
Fold: Fold the sides over the filling and roll it up tightly, starting from the edge with the filling. Place the rolled spanakopita seam-side down on a baking sheet lined with parchment paper.
Repeat: Continue this process with the remaining phyllo dough and filling.
Bake:
Brush with Butter: Brush the tops of the rolled spanakopita with more melted butter.
Bake: Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.
Method for Storing
Proper storage of spanakopita is essential to maintain its flavor and texture. Here’s how to store this delicious pastry effectively:
Cooling:
Before Storage: Allow the spanakopita to cool completely on a wire rack after baking. This helps prevent moisture buildup, which can make the pastry soggy.
Storing at Room Temperature:
Container: Place the cooled spanakopita in an airtight container or cover it with plastic wrap or aluminum foil.
Duration: It can be stored at room temperature for up to 2 days. However, for the best taste and texture, it’s recommended to consume it within the first day.
Refrigeration:
Container: If you need to store it for a longer period, place the spanakopita in an airtight container in the refrigerator.
Duration: It can be kept in the fridge for up to 5 days. Be aware that refrigeration may slightly affect the crispiness of the phyllo dough.
Freezing:
Preparation: For long-term storage, spanakopita can be frozen. If unbaked, wrap individual pieces tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag.
Baked Spanakopita: If already baked, allow it to cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container.
Duration: It can be frozen for up to 3 months.
Thawing: To thaw, remove the desired amount from the freezer and let it sit in the refrigerator overnight or at room temperature for a few hours. Reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and crispy.
Tips:
Avoid Repeated Reheating: Only reheat the portions you plan to eat to maintain quality.
Freshness Check: Always check for signs of spoilage before consuming leftovers.