Easy Spanakopita Recipe
Sometimes I just get a craving for Mediterranean dishes, there’s just something about the fresh ingredients from this region that I find so inspiring. This Greek appetizer really encapsulates a lot of those familiar flavors. It includes some bright acidic lemon juice, salty and crumbly feta, and some perfectly crisp and flaky phyllo dough. If you’re looking for an appetizer that will impress a crowd then look no further because the answer is right here. If you’re unfamiliar with any of the ingredients used today or even Spanakopita in general, don’t worry I’ve got you covered. Don’t let these savory triangles intimidate you, they’re quite easy to make! So let’s get into it!
Olive oil – We’re using this neutral tasting oil to cook down our onions as the base of our filling. Onion – I used both diced white onion and green onion for this dish. Spinach – I used frozen spinach for this recipe, if you’d like to opt for fresh I have information on substituting this ingredient below. Lemon – Fresh lemon juice is always best. Cheese – I’m using feta cheese which is what’s traditionally used in this. We will also be using some grated Parmesan cheese which is totally optional. I love to sprinkle some over the triangles but feel free to omit it. Eggs – The eggs will bind our filling and allow for a really satisfying filling. Spices – Our flavor secret weapons today is dried oregano and nutmeg. Butter – I usually always use unsalted butter to control the sodium content of our dish. Phyllo pastry – I use frozen phyllo pastry whenever I cook with it as it’s cuts cooking time down quite a bit. Be sure to take it out of the freezer to allow it to thaw completely before using it. Seasoning – Salt and pepper to taste.
This simple recipe shows you how incredibly easy it is to make this Greek classic right at home! Just make sure to drain the frozen spinach well and your homemade spanakopita is sure to be amazing! Before you even start the recipe you need to take both the frozen phyllo dough and spinach out of the freezer. Then once the spinach has thawed out, place it in a colander to drain. Next, use a clean kitchen towel to squeeze out as much of the excess moisture as possible. You do not want the spinach to be watery. With the dough and spinach thawed out, you can now begin making the yummy filling! First, heat the olive oil over medium heat in a large skillet. Next, add both the onion and green onions to the pan and saute until soft. Then add the spinach and saute once more until the spinach is limp. Now, stir in the lemon juice, remove the pan from the heat, and let the mixture cool. At this point, if there is excess liquid, put the mixture into a colander and squeeze it out. The spinach mixture must be completely cool before you can begin this step. Once it is, beat the eggs together with the feta cheese and nutmeg in a medium bowl. Then add the cheese mixture to the spinach mixture and combine everything together until it’s fully incorporated. Next, you need to preheat your oven to 350°F (177°C) so that it is hot and ready once you’ve formed the spanakopita. Then line 2 sheet pans with parchment paper and set them aside for now. The next step is easy but you’ll need a clean work surface. To begin, unroll the phyllo dough and lay one sheet flat on the surface. Then cover the remaining phyllo dough with a damp towel so that it doesn’t dry out. Next, brush the sheet with melted butter and then sprinkle it with a bit of oregano. Then add one more sheet of dough and brush it too with melted butter and sprinkle it with oregano. Now let’s build some spanakopita! Using a pizza cutter, cut the sheets of dough lengthwise into 4 long pieces. Each strip should be about 2 inches wide. Then place one heaping tablespoon of the filling near one corner of the phyllo strip. Next, fold the end at an angle over the filling to form a triangle. Now, continue to fold the triangle along the strip until you reach the end. It’s almost like folding a flag. Then repeat this process with the remaining dough and filling. Once all the spanakopita has been formed, place the triangles on the prepared baking sheets. Then brush them with butter and sprinkle them with Parmesan cheese if you wish. The Parmesan cheese is totally optional. Now, transfer the spanakopita to the preheated oven and bake them for about 30 minutes or until they are golden brown in color and crispy. Then remove them from the oven and let them cool for a few minutes before serving.
What Is Spanakopita?
This is a Greek dish, a savory pie that is usually stuffed full of rich spinach filling all wrapped up in crispy phyllo dough. Some fillings include feta cheese, onions, and egg. My recipe is traditional as it incorporates all of these ingredients to make a stellar appetizer! This is a delicious savory little pastry that I can’t wait to share with you all.
What Is Phyllo Dough?
Not to be confused with puff pastry, phyllo (also known as filo) is a very thin unleavened Middle Eastern dough that is used in pastries like baklava. When cooked it crisps up and forms airy little layers that just melt in your mouth when eaten.
Frozen Or Fresh Spinach?
Whether you’re opting for fresh or frozen, the spinach must be cooked down to form our filling so be sure to sauté it with onions as instructed above.
Frozen
Now my recipe calls for frozen spinach that has been completely thawed. Thawed frozen spinach can bring a lot of liquid to this dish so be sure that it’s been completely drained before incorporating.
Fresh
If you’re using fresh spinach be sure to cut off the stems before incorporating. Wilt the spinach in a pan with some oil and drain after removing. Roughly chop the spinach and you’re good to go. You’ll want to use about 1½ pounds of fresh spinach for this recipe.
What Can I Serve Spanakopita With?
This recipe makes a great side dish for big dinners, great finger food for parties, or even as a dish all on its own to be devoured by the plateful. If you’d like to pair this dish with some other treats or dip it in some great spreads, feel free to try out some of the following:
Best Ever Hummus Homemade Tzatziki Sauce Greek Meatballs Greek Salad Mediterranean Couscous Salad
Want To Make This Dish Ahead?
Storing in the fridge
This recipe will store well in the fridge for 2 – 3 days in an airtight container.
Can I freeze Spanakopita?
Yes you can freeze Spanakopita! Just place in an airtight container and it will keep for up to 2 months. You can just pop the Spanakopita in the oven when ready to eat to warm back up, no need to thaw first.
Other Delicious Recipes To Try
Tiropita – Greek Cheese Pie Chocolate Baklava Mushroom And Leek Strudel Apple Strudel Karydopita (Greek Walnut Cake)
