Flaky Greek Delight: Irresistible Spanakopita Recipe to Satisfy Your Cravings

Spanakopita – Indulge in the irresistible charm of Spanakopita, a traditional Greek dish that will transport your taste buds to the sun-kissed shores of the Mediterranean. This delectable recipe combines layers of delicate phyllo dough with a rich and savory filling of spinach, feta cheese, and aromatic herbs. With its flaky texture and mouthwatering flavors, Spanakopita is a culinary delight that deserves a special place in your recipe repertoire.

In my household, Spanakopita has become a beloved staple that brings joy to every gathering. I still remember the first time my husband took a bite of this Greek masterpiece, his eyes lighting up with delight. From that moment on, it became a symbol of comfort and togetherness for our little family. Whether we’re hosting a dinner party or simply enjoying a cozy night in, Spanakopita never fails to captivate our senses and create lasting memories.

Why This Spanakopita Will Steal Your Heart?

• A Perfect Balance of Flavors: Spanakopita combines the earthy flavors of spinach with the tanginess of feta cheese, creating a harmonious marriage of tastes that will leave you craving more.
• Layers of Flaky Goodness: Each bite is a delightful symphony of textures, with the crispy layers of phyllo dough enveloping the luscious filling, providing a satisfying crunch.
• Wholesome Ingredients: Packed with nutritious spinach and aromatic herbs like parsley and garlic, Spanakopita offers a wholesome and flavorful way to incorporate greens into your diet.
• Versatile and Crowd-Pleasing: Whether served as an appetizer, side dish, or main course, Spanakopita is a versatile delight that impresses guests and satisfies even the pickiest eaters.

Ingredients:

Dough:

• 16 ounces (454 g) phyllo dough
• 1 cup (240 ml) olive oil

Filling:

• 20 ounces (567 g) frozen spinach, thawed and drained
• 1 yellow onion, finely diced
• 12 ounces (340 g) feta cheese
• 1 bunch of parsley, minced
• 1 ½ cups (180 g) grated Parmesan cheese
• ½ tsp kosher salt
• 3 garlic cloves, minced
• 3 large eggs
• ¼ teaspoon red pepper flakes
• 2 tbsp. (30 ml) olive oil

Directions:

Preheat your oven to 325°F (163°C) and generously brush the bottom and sides of a 9×13-inch (23×33 cm) baking pan with olive oil.

Roll out the thawed phyllo dough and keep it covered with a lightly damp paper towel to prevent it from drying out.

Trim the excess dough if it extends beyond your baking dish.

Place two sheets of phyllo dough in the bottom of the pan and brush them generously with olive oil. Repeat this layering process until only 8 sheets of dough remain.

In a large mixing bowl, combine the thawed and drained spinach, finely diced yellow onion, crumbled feta cheese, minced parsley, grated Parmesan cheese, kosher salt, minced garlic cloves, eggs, red pepper flakes, and olive oil. Mix until well combined.

Spread the spinach filling evenly on top of the layered dough in the pan.

Continue layering the remaining phyllo dough, brushing each layer with olive oil as before. Brush the top layer with olive oil and add a few drops of water to enhance crispiness.

Using a sharp knife, lightly cut through the top layer of dough (but not all the way to the bottom) to create the desired size of individual pieces.

Bake in the preheated oven for approximately 1 hour or until the top layer turns golden brown and flaky.

Once baked, finish cutting the Spanakopita into pieces and serve it warm.

Notes:

• For a twist on the traditional recipe, consider adding a handful of chopped sun-dried tomatoes or a sprinkle of nutmeg to the spinach filling.
• Ensure that the phyllo dough remains covered with a damp towel at all times to prevent it from drying out and becoming brittle.
• Leftover Spanakopita can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore its crispiness.

In conclusion, Spanakopita is a culinary gem that combines the best of Greek flavors and textures. With its flaky layers of phyllo dough and a tantalizing spinach and feta filling, this dish is a feast for the senses. Whether you’re looking for a show-stopping appetizer, a delightful side dish, or a vegetarian main course, Spanakopita has got you covered. Its versatility, wholesome ingredients, and irresistible taste make it a recipe worth trying and sharing with your loved ones. So, why not embark on a gastronomic adventure and let the aroma of freshly baked Spanakopita fill your home with joy and contentment? Prepare this Greek delight, and allow its magic to bring people together around the table, creating memories that will last a lifetime.

FAQs

Can I use fresh spinach instead of frozen spinach?

Yes, you can use fresh spinach in this recipe. Simply blanch the fresh spinach leaves, squeeze out any excess moisture, and chop them finely before adding them to the filling.

Can I make Spanakopita ahead of time?

Absolutely! Spanakopita can be prepared in advance and refrigerated before baking. When you’re ready to serve, just pop it in the oven and bake until golden and crispy.

Can I freeze Spanakopita?

Yes, you can freeze Spanakopita for later enjoyment. Once baked, let it cool completely, then wrap it tightly in plastic wrap or aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating in the oven.

What can I serve with Spanakopita?

Spanakopita pairs well with a variety of sides, such as Greek salad, tzatziki sauce, or even a refreshing cucumber and yogurt dip. It can also be enjoyed on its own as a satisfying vegetarian main course.

Spanakopita

Sacrlett

Indulge in the irresistible charm of Spanakopita, a traditional Greek dish that will transport your taste buds to the sun-kissed shores of the Mediterranean.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Greek

Servings 12

Ingredients

  

Dough:

• 16 ounces 454 g phyllo dough
• 1 cup 240 ml olive oil

Filling:

• 20 ounces 567 g frozen spinach, thawed and drained
• 1 yellow onion finely diced
• 12 ounces 340 g feta cheese
• 1 bunch of parsley minced
• 1 ½ cups 180 g grated Parmesan cheese
• ½ tsp kosher salt
• 3 garlic cloves minced
• 3 large eggs
• ¼ teaspoon red pepper flakes
• 2 tbsp. 30 ml olive oil

Instructions

 

• Preheat your oven to 325°F (163°C) and generously brush the bottom and sides of a 9x13-inch (23x33 cm) baking pan with olive oil.
• Roll out the thawed phyllo dough and keep it covered with a lightly damp paper towel to prevent it from drying out.
• Trim the excess dough if it extends beyond your baking dish.
• Place two sheets of phyllo dough in the bottom of the pan and brush them generously with olive oil. Repeat this layering process until only 8 sheets of dough remain.
• In a large mixing bowl, combine the thawed and drained spinach, finely diced yellow onion, crumbled feta cheese, minced parsley, grated Parmesan cheese, kosher salt, minced garlic cloves, eggs, red pepper flakes, and olive oil. Mix until well combined.
• Spread the spinach filling evenly on top of the layered dough in the pan.
• Continue layering the remaining phyllo dough, brushing each layer with olive oil as before. Brush the top layer with olive oil and add a few drops of water to enhance crispiness.
• Using a sharp knife, lightly cut through the top layer of dough (but not all the way to the bottom) to create the desired size of individual pieces.
• Bake in the preheated oven for approximately 1 hour or until the top layer turns golden brown and flaky.
• Once baked, finish cutting the Spanakopita into pieces and serve it warm.

Notes

For a twist on the traditional recipe, consider adding a handful of chopped sun-dried tomatoes or a sprinkle of nutmeg to the spinach filling.

Ensure that the phyllo dough remains covered with a damp towel at all times to prevent it from drying out and becoming brittle.

Leftover Spanakopita can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore its crispiness.

Keyword Spanakopita