Spanakopita is a traditional Greek pastry that combines the rich flavors of spinach and feta cheese wrapped in crispy layers of filo dough.
Often served as an appetizer or snack, this savory dish is both comforting and satisfying.
The filling of cooked spinach, feta, and seasoning provides a perfect balance of creaminess and freshness, while the flaky filo dough offers a delightful crunch.
Easy to prepare and always a crowd-pleaser, Spanakopita is a classic example of Mediterranean cuisine that brings together simple ingredients to create something truly special.
Whether you’re making it for a special occasion or just a casual meal, Spanakopita is sure to impress with its delicious taste and beautiful presentation.
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.
To store Spanakopita, allow it to cool completely after baking.
Once cooled, you can store it in an airtight container at room temperature for up to 1-2 days.
For longer storage, wrap the Spanakopita tightly in plastic wrap or foil and refrigerate for up to 4-5 days.
If you want to keep it for an even longer period, you can freeze it.
To freeze, place the cooled, unbaked triangles on a baking sheet and freeze until solid.
Then, transfer them to a freezer-safe bag or container, and they can be stored for up to 2-3 months.
When you’re ready to enjoy, bake frozen Spanakopita directly from the freezer at 180°C (356°F) for about 20 minutes or until golden and crispy.
There are many ways to customize Spanakopita to suit different tastes and dietary preferences.
For a twist on the classic, you can add herbs like dill or parsley to the spinach-feta filling for extra flavor.
If you’re looking for a lighter version, try using phyllo dough made with olive oil instead of butter, or substitute part of the feta with ricotta for a creamier filling.
For a meatier option, some recipes incorporate ground lamb or chicken, which complements the spinach and cheese perfectly.
You can also experiment with adding sautéed onions or garlic to enhance the flavor profile.
When working with filo dough, be sure to cover the unused sheets with a damp towel to prevent them from drying out.
If you’re in a rush, consider making smaller bite-sized Spanakopita pieces, which can be perfect for parties or as finger food.
Additionally, freezing before baking is a great tip if you want to prepare these in advance—simply bake from frozen when you’re ready to serve.
Spanakopita is a flavorful and satisfying dish, but it can be rich in calories and fat due to the layers of filo dough and the use of cheese and oil in the filling.
On average, one serving (a single triangle) contains approximately 150-200 calories, depending on the size and the ingredients used.
The spinach provides a good source of vitamins A and C, iron, and fiber, while the feta cheese offers calcium and protein.
However, the dish can also be high in sodium and fat, particularly if a generous amount of oil or butter is used in the preparation.
For a lighter option, you can reduce the amount of oil, use reduced-fat cheese, or even opt for whole wheat filo dough.
While delicious, Spanakopita is best enjoyed in moderation as part of a balanced diet.