Spanakopita is a beloved Greek dish, celebrated for its crispy, buttery phyllo layers and its delicious spinach and feta filling. This versatile pastry can be enjoyed as an appetizer, snack, or even as a main course. With ingredients like fresh spinach, tangy feta cheese, and delicate phyllo dough, Spanakopita brings the flavors of the Mediterranean to any table. In this guide, we’ll go over each step to help you create it that is golden, flaky, and bursting with flavor.
Ingredients for Spanakopita
To make it, you’ll need a handful of quality ingredients, each contributing to its rich taste and satisfying texture.
- Fresh Spinach: About 1 pound of fresh spinach gives its vibrant color and fresh, earthy taste. Frozen spinach can also be used if it’s thoroughly drained.
- Feta Cheese: This tangy cheese contrasts with the mild spinach. Use around 6-8 ounces of crumbled feta for an even flavor throughout the filling.
- Yellow Onion: A medium onion, sautéed to enhance its natural sweetness, adds a savory base to the filling.
- Garlic: A few cloves of minced garlic bring depth to the flavor.
- Herbs: Fresh dill, parsley, and green onions provide a burst of bright flavor.
- Olive Oil: Used for sautéing the vegetables, olive oil adds a subtle richness.
- Phyllo Dough: This delicate dough creates it signature flaky layers. One package will make several triangles.
- Butter: Brushing melted butter on the phyllo ensures a crisp, golden finish.
Preparing the Spinach and Feta Filling
The filling is the heart of Spanakopita, blending fresh ingredients to create a deliciously savory flavor.
Sauté the Onions and Garlic
Heat a small amount of olive oil in a skillet over medium heat. Add the chopped onions, cooking for about 5-7 minutes until soft. Then add the garlic and cook for another minute. This helps bring out the onions’ sweetness and the garlic’s aroma, enhancing the filling’s flavor.
Wilt the Spinach
Add fresh spinach to the skillet and cook until wilted, which should take only a few minutes. For frozen spinach, heat it through, then transfer the mixture to a colander. Press to remove any excess moisture, as too much liquid can make the pastry soggy.
Mix in the Feta and Herbs
Transfer the spinach mixture to a bowl once it’s slightly cooled. Add the crumbled feta and herbs, and season with salt and pepper. Be cautious with salt, as feta is naturally salty. Mix thoroughly to ensure the filling is evenly combined.
Working with Phyllo Dough
Phyllo dough, known for its thin, flaky layers, requires a few simple techniques to stay easy to handle and bake perfectly crisp.
Thaw and Prepare the Phyllo
Thaw the dough in the fridge according to the package instructions, and unroll only when ready to use. Keep a damp cloth over the unused sheets to prevent drying.
Brush with Butter
Place a sheet of phyllo on a clean surface and brush lightly with melted butter. Add a second sheet on top, brush again, and repeat until you have three buttered layers. Buttering each layer is essential for a crisp, golden crust.
Cut and Layer Phyllo Strips
Use a sharp knife to cut the phyllo into 3-inch-wide strips. These will be folded into triangles, each containing a portion of the filling.
Folding and Filling the Spanakopita Triangles
With your phyllo strips ready, it’s time to add the filling and fold each into a triangle.
Add the Filling
Spoon a small amount of filling onto one end of each phyllo strip. Avoid overfilling, as this can make folding difficult and may cause leaking.
Fold into Triangles
Fold one corner of the phyllo strip over the filling to create a triangle. Continue folding in a triangular shape until you reach the end of the strip. This ensures multiple flaky layers around the filling.
Brush the Outside with Butter
Place the triangles on a baking sheet lined with parchment paper. Lightly brush the top with melted butter to achieve a golden-brown color and a crispy texture.
Baking the Spanakopita
To achieve the perfect Spanakopita, bake the pastries at an even temperature and monitor closely.
Preheat the Oven
Preheat the oven to 375°F (190°C). This temperature allows the phyllo to become crisp and golden without burning.
Bake Until Golden
Bake for 20-25 minutes, or until the Spanakopita triangles are golden brown. Keep an eye on them, as phyllo dough can brown quickly in the last few minutes.
Let Cool Before Serving
Let the pastries cool slightly on the baking sheet before serving. Spanakopita is best enjoyed warm, but it can also be served at room temperature.
Tips for Making Perfect Spanakopita
Here are a few tips to ensure your Spanakopita comes out perfectly every time.
- Use Fresh Spinach When Possible: Fresh spinach has a vibrant flavor. If using frozen spinach, drain it thoroughly.
- Crumble the Feta: Crumbling the feta allows it to mix evenly with the spinach and herbs, ensuring a consistent filling.
Butter Phyllo Sparingly: Lightly brush each layer with butter to create a flaky crust without making it greasy.Work Quickly with Phyllo: Phyllo dough dries out rapidly, so keep unused sheets covered and work with one sheet at a time.
Serving Suggestions for Spanakopita
Spanakopita is a versatile dish that can be enjoyed in different ways:
- As an Appetizer: These triangles make a delicious appetizer for parties and gatherings.
- As a Main Course: Pair with a Greek salad or roasted vegetables for a complete meal.
- As a Snack: Enjoy Spanakopita as a light, nutritious snack any time of day.
Conclusion
Spanakopita combines the rich flavors of spinach, feta, and fresh herbs with the delicate layers of phyllo dough. By following these steps, you’ll create a Spanakopita that’s golden, crispy, and filled with savory goodness. Whether as an appetizer, main course, or snack, this classic Greek pastry brings a taste of the Mediterranean to your table.
FAQs
Can I make Spanakopita ahead of time?
Yes, you can assemble Spanakopita in advance and refrigerate or freeze it. Bake directly from the fridge or freezer, adding extra time if baking from frozen.
Is fresh spinach necessary?
Fresh spinach offers the best flavor and texture, but frozen spinach can be used. Just be sure to drain it well.
What other cheeses work well in Spanakopita?
While feta is traditional, ricotta or a mix of feta and cream cheese can create a creamier filling.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to retain crispiness.
Can I make a large Spanakopita pie instead of triangles?
Absolutely! Layer the phyllo and filling in a baking dish for a large pie that you can slice into portions.
