Spanakopita, a delightful Greek pastry, is a delicious combination of crispy, flaky phyllo dough wrapped around a savory spinach filling.
The rich, vibrant flavors of spinach, feta cheese, and herbs create a perfect balance, making it a popular dish in Greek cuisine.
Whether you’re preparing this as a savory snack, a side dish, or a main meal, Spanakopita is sure to impress with its layers of taste and texture. Let’s dive into how you can make this mouthwatering dish from scratch!
Ingredients You’ll Need for Spanakopita
To create the perfect Spanakopita, gather the following ingredients:
- Phyllo dough (about 12 sheets)
- Fresh spinach (around 2 pounds, chopped)
- Feta cheese (1 cup, crumbled)
- Ricotta cheese (optional, ½ cup)
- Onion (1 small, finely chopped)
- Garlic (2 cloves, minced)
- Olive oil (for sautéing)
- Butter (melted, for brushing)
- Dill (1 tablespoon, dried or fresh)
- Nutmeg (a pinch, optional)
- Salt and pepper (to taste)
- Lemon juice (1 tablespoon, optional for added flavor)
How to Prepare the Spinach Filling
Step 1: Prepare the Spinach
Start by washing the fresh spinach thoroughly. Once clean, chop the spinach into smaller pieces. You can either use a knife or a food processor for convenience. After chopping, place the spinach into a large bowl and sprinkle with a pinch of salt to help it release excess water. Let it sit for a few minutes, then squeeze out any moisture using your hands or a clean kitchen towel.
Step 2: Cook the Onion and Garlic
Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté it for about 5-7 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
Step 3: Combine the Spinach with the Onion and Garlic
Add the prepared spinach to the skillet with the sautéed onion and garlic. Stir well and cook for about 5 minutes, just until the spinach wilts. Be sure to cook out any excess moisture. Once done, remove from heat and let it cool for a few minutes.
Step 4: Mix the Filling
In a mixing bowl, combine the cooked spinach mixture with the crumbled feta, ricotta (if using), dill, nutmeg, and lemon juice (optional). Season with salt and pepper to taste. Mix everything together until well combined. The filling should be flavorful and creamy.
Baking the Spanakopita
Step 1: Prepare the Phyllo Dough
Before working with phyllo dough, make sure it’s thawed if frozen. Lay out a clean, damp kitchen towel to cover the dough, so it doesn’t dry out while you’re using it. Brush a 9×13-inch baking dish or a sheet pan with some melted butter.
Step 2: Layer the Phyllo Dough
Place the first sheet of phyllo dough into the prepared baking dish, letting the edges hang over the sides. Brush the sheet lightly with melted butter. Repeat this process, layering about 6 sheets of phyllo dough, brushing each one with butter. The phyllo layers should overlap and cover the entire bottom of the dish.
Step 3: Add the Filling
Spread the spinach and cheese filling evenly over the phyllo dough layers.
Step 4: Top with More Phyllo
Once the filling is spread out, continue layering the remaining phyllo dough sheets over the top, following the same buttering process. After layering, fold the overhanging edges of phyllo dough over the top to seal the filling inside.
Step 5: Bake the Spanakopita
Preheat your oven to 375°F (190°C). Place the assembled Spanakopita into the oven and bake for 30-40 minutes or until the phyllo dough is golden brown and crispy. The filling should be hot and bubbly. Allow it to cool for a few minutes before slicing and serving.
Frequently Asked Questions
1. Can I use frozen spinach for Spanakopita?
Yes, you can substitute fresh spinach with frozen spinach. Be sure to thaw and thoroughly squeeze out the excess moisture from frozen spinach before using it in the filling.
2. Is Spanakopita gluten-free?
No, traditional Spanakopita is made with phyllo dough, which contains gluten. However, you can substitute gluten-free phyllo dough for a gluten-free version of the recipe.
3. Can I make Spanakopita ahead of time?
Yes, you can prepare Spanakopita in advance. Assemble the dish, cover it with plastic wrap or foil, and refrigerate it for up to a day before baking. You can also freeze it before baking, then bake it directly from the freezer when you’re ready to serve.
4. Can I add other ingredients to the filling?
Feel free to get creative with your Spanakopita filling! You can add other ingredients like sautéed mushrooms, leeks, or even sun-dried tomatoes to enhance the flavor profile.
5. How can I store leftovers?
Leftover Spanakopita can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to restore the crispiness of the phyllo dough.
Conclusion
Spanakopita is a fantastic dish that combines the goodness of fresh spinach, rich feta cheese, and crispy phyllo dough. Whether you’re serving it for a special occasion or enjoying it as a simple snack, this recipe is sure to be a hit. With a little patience and the right ingredients, you’ll create a deliciously savory treat that everyone will love. Happy baking!
Spanakopita Recipe
Equipment
- 1 9×13-inch baking dish or sheet pan
- 1 Large skillet
- 1 Mixing bowl
- 1 Pastry brush
- 1 sharp knife (for chopping spinach and other ingredients)
- 1 measuring cup
- 1 basting brush (for buttering phyllo dough)
- 1 clean kitchen towel (to cover phyllo dough)
Ingredients
- 12 sheets phyllo dough
- 2 pounds fresh spinach chopped
- 1 cup feta cheese crumbled
- ½ cup ricotta cheese optional
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil for sautéing
- 4 tablespoons butter melted (for brushing)
- 1 tablespoon dried dill or fresh
- Pinch of nutmeg optional
- Salt to taste
- Black pepper to taste
- 1 tablespoon lemon juice optional
Instructions
Prepare the Spinach Filling
- Wash and chop the fresh spinach, squeezing out excess moisture after salting it lightly.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 5-7 minutes until soft and translucent.
- Add minced garlic and cook for an additional 1 minute.
- Add the chopped spinach to the skillet, stir well, and cook until the spinach wilts, about 5 minutes. Remove from heat and let cool.
- Once cooled, mix the spinach with crumbled feta cheese, ricotta (if using), dill, nutmeg, lemon juice, salt, and pepper in a large bowl.
Assemble the Spanakopita
- Preheat the oven to 375°F (190°C).
- Brush a 9×13-inch baking dish or sheet pan with melted butter.
- Layer 6 sheets of phyllo dough, brushing each sheet lightly with melted butter.
- Spread the spinach and cheese mixture evenly over the phyllo dough.
- Layer the remaining 6 sheets of phyllo dough on top, buttering each sheet as you go.
- Fold the overhanging phyllo dough edges over the top to seal the filling inside.
Bake the Spanakopita
- Bake in the preheated oven for 35-40 minutes, or until the phyllo dough is golden brown and crispy.
- Let cool for a few minutes before slicing and serving.
Notes
- Frozen Spinach: If using frozen spinach, ensure it is thawed and thoroughly drained before adding it to the filling.
- Make Ahead: You can prepare Spanakopita ahead of time and refrigerate or freeze it before baking. Bake directly from the freezer when you’re ready to serve.
- Phyllo Dough: Be careful when handling phyllo dough as it can dry out quickly. Keep it covered with a damp towel while working with it.
- Add-ins: You can add sautéed mushrooms, leeks, or even artichokes to the filling for extra flavor and texture.
