Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, then sauté until everything is translucent.
- Toss in the chopped spinach and cook until thoroughly wilted. If using frozen spinach, just warm it through. Remove the skillet from heat.
- In a mixing bowl, combine your cooked spinach blend, crumbled feta, and eggs. Season with a pinch of salt and pepper to your taste.
- Start with one sheet of phyllo dough laid in a greased baking dish, brushing it with olive oil. Layer a few sheets this way for a sturdy base.
- Evenly spread your spinach and feta mixture over the phyllo layers.
- Top the filling with more sheets of phyllo, brushing each layer with olive oil as you go.
- Place your spanakopita in the oven and bake for 30-40 minutes, or until the top is golden brown and crispy.
- Allow it to cool slightly before slicing. Serve and enjoy!
Best ways to enjoy it
Spanakopita is best savored warm, straight from the oven. You can cut it into squares or triangles for easy serving. Pair it with a fresh Greek salad featuring ripe tomatoes, olives, and cucumber, or serve it alongside a dollop of tzatziki sauce for a refreshing twist.
Storage and reheating tips
To keep your leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. You can easily reheat spanakopita in the oven at 350°F (175°C) for about 10-15 minutes, making sure to cover it with foil to prevent drying out. If you want to freeze it, wrap slices tightly in plastic wrap and then foil; it can last up to 2-3 months in the freezer.
Helpful cooking tips
- For extra flaky layers, ensure your phyllo dough is properly thawed and covered with a damp cloth while you work with it to prevent drying.
- Adjust the taste by adding more herbs like dill or parsley, which can enhance the classic Greek flavors.
- If you’re low on time, consider using store-bought pastry or even a crusty bread base for a faster version of spanakopita.
Creative twists
Feel free to experiment with this recipe! You can add cooked chicken or ground lamb for extra protein or swap the feta for ricotta cheese for a different texture. If you’re looking for a vegan version, replace the eggs with ground flaxseeds mixed with water and use a plant-based cheese alternative.
Common questions
What is the prep time for spanakopita?
Prep time typically takes about 20-30 minutes, while baking usually requires 30-40 minutes.
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and well-drain the frozen spinach to avoid excess moisture.
How long does spanakopita last in the fridge?
Spanakopita can be stored in the refrigerator for up to 3 days if kept in an airtight container.
This authentic Greek spanakopita recipe is sure to impress, and with these tips, you’ll create a dish that’s not only delicious but steeped in tradition. Enjoy your cooking journey!
