Spanakopita is a traditional Greek pastry known for its delicious combination of savory spinach and feta cheese, wrapped in layers of crispy filo dough.
Often enjoyed as a snack, appetizer, or even a main dish, this flaky pastry is both flavorful and satisfying.
The rich, tender filling of spinach and feta is perfectly complemented by the crunchy, golden filo crust. Whether you’re preparing it for a special occasion or a casual meal, spanakopita is sure to be a crowd-pleaser.
ere’s a simple recipe to try making this Mediterranean favorite at home!
Ingredients:
1 egg
•125 ml (half a cup) of milk
•125ml (3/5 cup) vegetable oil
•2 tablespoons of water
•1 teaspoon of salt
Spinach feta salt pepper
•3 rolls of filo dough
•poppy seed
•1 egg yolk.
PREPARATION:
Mixing eggs, milk, oil, water also salt in a bowl. Laying out a sheet filo dough and pour a little of the mixture, spreading it over entire sheet.
Repeat twice, for a total of 3 layer Mixing feta cheese and cook spinach and spreading over the filo dough.
Rolling from one end to other to get a strip. Cutting to triangles also placing on a baking sheet. Brush every triangle with egg yolk.
Sprinkling with poppy seeds and baking at 180°C (356°F) for 15 min.
Variations:
Herbs & Spices: While spinach and feta are classic, you can add a variety of herbs like dill, parsley, or oregano to enhance the flavor. A pinch of nutmeg also adds a lovely depth to the filling.
Meat Options: For a non-vegetarian twist, you can add cooked ground lamb or chicken to the filling. This would bring a richer, heartier flavor to the spanakopita.
Cheese Variations: Instead of feta, you can experiment with ricotta, goat cheese, or a mix of mozzarella and Parmesan for a different texture and taste.
Vegan Version: Use a plant-based filling by substituting feta with vegan cheese or nutritional yeast. You can also replace the egg wash with olive oil or non-dairy milk for brushing the dough.
Mini Spanakopita: Instead of rolling the dough into large strips, you can make mini, bite-sized versions for appetizers or finger foods, perfect for parties or gatherings.
Tips:
Draining Spinach: Be sure to properly drain any cooked spinach to avoid excess moisture, which can make the filo dough soggy and prevent it from becoming crispy.
Handling Filo Dough: Filo dough dries out quickly, so keep it covered with a damp cloth while working with it. If it dries out, it will crack and be hard to handle.
Layering Dough: When layering filo dough, don’t worry about making it perfect. The uneven layers create a beautiful, rustic look and crispy texture once baked.
Brushing with Egg Yolk: For a golden and glossy finish, be sure to brush each triangle with egg yolk before baking. This step is key to achieving that perfect crispiness and color.
Freezing for Later: Spanakopita can be made in advance and frozen before baking. Simply arrange the triangles on a baking sheet, freeze them until solid, then transfer to a bag or container. Bake from frozen, adding a few extra minutes to the baking time.
With these variations and tips, you can personalize your spanakopita and make it uniquely your own!
To store spanakopita, follow these guidelines to maintain its freshness:
Room Temperature (Short-term):
If you plan to eat the spanakopita within a day or two, you can store it at room temperature. Let it cool completely, then cover it loosely with plastic wrap or foil. Place it in a cool, dry area, away from direct sunlight.
Refrigeration (Longer-term):
For longer storage, keep the spanakopita in the refrigerator. Let it cool completely before wrapping it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored in the fridge for up to 3-4 days.
Freezing (For Extended Storage):
Spanakopita freezes well! If you want to store it for a longer period, wrap the individual pieces tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. You can freeze it for up to 1-2 months.
To reheat, bake from frozen at 180°C (350°F) for about 20-25 minutes, or until heated through and crispy.
By following these steps, you can keep your spanakopita fresh and ready to enjoy whenever you like!