Best-Ever Spanakopita

This Best-Ever Spanakopita is a delightful Greek pastry that brings together flaky phyllo dough and savory spinach filling. Perfect for dinner parties, family gatherings, or a cozy lunch, this easy-to-make recipe uses frozen spinach and crumbled feta to create a dish that’s both flavorful and satisfying. You’ll love how the layers of crispy phyllo envelop the rich filling, offering a delicious bite every time!

Why You’ll Love This Recipe

• Quick and Easy: With premade phyllo sheets and frozen spinach, you can enjoy homemade spanakopita without extensive preparation.
• Flavor-Packed: The combination of feta cheese, fresh herbs, and spices creates a savory filling that bursts with flavor.
• Versatile Dish: This spanakopita can be served as an appetizer, side dish, or even a light main course, making it suitable for any occasion.
• Perfect for Sharing: With 30 servings, it’s ideal for entertaining guests or bringing to potlucks.
• Nut-Free Delight: This recipe is nut-free and vegetarian, making it accessible for various dietary preferences.

Tools and Preparation

To make your cooking experience seamless, gather these tools before you start.

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Pastry brush
• Sharp knife

Importance of Each Tool

• Baking sheet: Provides an even surface for baking your spanakopita to a perfect golden-brown.
• Mixing bowl: Essential for combining your filling ingredients thoroughly before wrapping them in phyllo dough.
• Pastry brush: Helps evenly apply olive oil to each layer of phyllo for that buttery crispness.

Ingredients

This buttery Greek Spanakopita is so easy to make at home with premade phyllo sheets and frozen spinach, spiked with lots of feta cheese.

For the Filling

• 2 (10-oz.) packages thawed, squeezed dry frozen chopped spinach
• 1 tbsp. extra-virgin olive oil
• 1/2 yellow onion, finely chopped
• 2 scallions, thinly sliced
• 2 cloves garlic, finely chopped
• 1/2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes (optional)
• Kosher salt
• Freshly ground black pepper
• 1 c. crumbled feta (about 6 oz.)
• 1/4 c. chopped fresh dill
• 1 tsp. freshly grated lemon zest
• Pinch of grated fresh nutmeg (optional)

For the Phyllo Dough

• 10 (17-x-12) sheets frozen phyllo, thawed
• Extra-virgin olive oil, for brushing

How to Make Best-Ever Spanakopita

Step 1: Prepare the Filling

1. In a large mixing bowl, heat the extra-virgin olive oil over medium heat in a skillet.
2. Add the finely chopped onion and sauté until translucent.
3. Stir in the scallions and garlic; cook until fragrant.
4. Combine the cooked mixture with the drained spinach in the mixing bowl.
5. Add oregano, crushed red pepper flakes (if using), salt, black pepper, crumbled feta cheese, dill, lemon zest, and nutmeg (if using). Mix well.

Step 2: Prepare Phyllo Layers

1. Preheat your oven to 375°F (190°C).
2. Lay out one sheet of thawed phyllo on a clean surface; brush lightly with olive oil using your pastry brush.
3. Place another sheet on top; repeat this process until you have layered five sheets.

Step 3: Assemble Spanakopita

1. Spoon about one cup of filling along one edge of the layered phyllo.
2. Fold the sides over the filling; roll tightly from one end to form a log shape.
3. Place the rolled spanakopita seam-side down on your baking sheet.

Step 4: Bake

1. Brush the top of each spanakopita roll with olive oil for added crispiness.
2. Bake in preheated oven for about 25-30 minutes or until golden brown.

Enjoy your delicious Best-Ever Spanakopita!

How to Serve Best-Ever Spanakopita

Best-Ever Spanakopita is a delightful dish that can be enjoyed in various ways. Whether you’re hosting a dinner party or enjoying a cozy lunch, these serving suggestions will elevate your meal.

As an Appetizer

• Ideal for parties, serve warm or at room temperature with a dipping sauce like tzatziki.

With a Salad

• Pair it with a refreshing Greek salad, featuring cucumbers, tomatoes, olives, and feta for a balanced meal.

On a Platter

• Create a beautiful platter by combining Spanakopita with other appetizers like hummus, olives, and assorted vegetables.

For Lunch

• Enjoy it as a light lunch option alongside a bowl of lentil soup or your favorite grain salad.

With Dipping Sauces

• Serve with tangy sauces such as lemon-garlic yogurt or spicy harissa for added flavor.

How to Perfect Best-Ever Spanakopita

To ensure your Best-Ever Spanakopita turns out perfectly every time, consider these helpful tips.

• Thaw the phyllo properly: Make sure to thaw the frozen phyllo sheets in the refrigerator overnight to prevent tearing during assembly.
• Squeeze out excess moisture: After thawing spinach, squeeze out as much water as possible to avoid sogginess in your filling.
• Layer generously: Use enough olive oil between phyllo layers to achieve that signature flaky texture and golden color.
• Season well: Taste your filling before assembling; adjust salt and pepper for the perfect flavor balance.
• Cut before baking: Score the top layer of phyllo before baking to create clean slices once cooked.

Best Side Dishes for Best-Ever Spanakopita

Pairing side dishes with Best-Ever Spanakopita enhances its flavors and makes for an exceptional dining experience. Here are some great options:

1. Greek Salad: A mix of fresh cucumbers, tomatoes, red onion, olives, and feta cheese drizzled with olive oil and oregano.
2. Lentil Soup: A hearty soup made from lentils and vegetables that complements the flaky texture of spanakopita beautifully.
3. Roasted Vegetables: Seasoned seasonal veggies roasted until tender add color and nutrition to your meal.
4. Tzatziki Sauce: This creamy yogurt-based sauce adds a refreshing element when served alongside spanakopita.
5. Hummus Platter: Serve various hummus flavors with pita bread or veggie sticks for an extra layer of flavor.
6. Grilled Eggplant: Smoky grilled eggplant slices provide depth and richness alongside the lightness of spanakopita.

Common Mistakes to Avoid

Making the Best-Ever Spanakopita can be a breeze if you avoid common pitfalls. Here are some mistakes to watch out for:

• Skipping the Thawing Process: Always ensure your frozen spinach and phyllo dough are completely thawed before starting. This prevents excess moisture and ensures the layers bake properly.
• Not Squeezing Out Excess Water: Failing to remove excess water from the spinach can lead to soggy filling. Make sure to squeeze the spinach tightly after thawing.
• Overfilling the Phyllo: It’s tempting to add more filling, but overstuffing can cause the phyllo to tear or not cook evenly. Stick to the recommended amount for perfect layers.
• Using Cold Ingredients: Room temperature ingredients blend better and create a smoother filling. Take your feta and other ingredients out in advance.
• Neglecting to Brush with Oil: Skipping this step can result in dry, unappetizing layers. Brush each layer of phyllo generously with olive oil for that golden, flaky texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Best consumed within 3-4 days for optimal freshness.

Freezing Best-Ever Spanakopita

• Wrap individual pieces tightly in plastic wrap or aluminum foil.
• Store in a freezer-safe container for up to 2 months.

Reheating Best-Ever Spanakopita

• Oven: Preheat to 350°F (175°C) and bake for 15-20 minutes until heated through.
• Microwave: Heat on medium power for 1-2 minutes; this may soften the pastry.
• Stovetop: Use a skillet over medium heat, cover, and warm for about 5-7 minutes until heated thoroughly.

Frequently Asked Questions

Here are some common questions about making the Best-Ever Spanakopita:

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach! Just make sure to sauté it first to reduce moisture before mixing with other ingredients.

How do I know when my Spanakopita is done?

The best indication is a golden-brown color on the top layer of phyllo. You can also check that it’s heated all the way through by inserting a knife into the center.

What can I substitute for feta cheese?

You can use ricotta or a dairy-free cheese alternative if you prefer. Adjust seasoning as needed since feta adds a specific flavor.

Can I make Spanakopita ahead of time?

Absolutely! You can prepare it up to baking and store it in the refrigerator or freeze it until you’re ready to bake.

How do I customize my Spanakopita recipe?

Feel free to add additional herbs like parsley or mint, or include other vegetables such as mushrooms or bell peppers for added flavor!

Final Thoughts

The Best-Ever Spanakopita is not only delicious but also versatile enough for any occasion. Whether served as an appetizer at a dinner party or enjoyed as part of lunch, it’s bound to impress. Experiment with different herbs and fillings to truly make this recipe your own!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Best-Ever Spanakopita

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• Author: Jennifer
• Total Time: 50 minutes
• Yield: Approximately 30 servings 1x

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Description

Best-Ever Spanakopita is a delectable Greek pastry that perfectly combines flaky phyllo dough with a savory spinach and feta filling. This easy-to-make recipe is ideal for any occasion, whether you’re hosting a dinner party or enjoying a cozy lunch at home. The layers of crispy phyllo envelop a rich, flavorful filling made from frozen spinach, crumbled feta cheese, and fresh herbs. You’ll love the satisfying crunch with every bite!

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Ingredients

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• 2 (10-oz.) packages frozen chopped spinach, thawed and squeezed dry
• 1 tbsp extra-virgin olive oil
• 1/2 yellow onion, finely chopped
• 2 scallions, thinly sliced
• 2 cloves garlic, finely chopped
• 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Kosher salt
• Freshly ground black pepper
• 1 c. crumbled feta cheese (about 6 oz.)
• 1/4 c. chopped fresh dill
• 1 tsp freshly grated lemon zest
• 10 sheets of thawed phyllo dough
• Extra-virgin olive oil, for brushing

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Instructions

1. In a skillet over medium heat, warm the olive oil and sauté the onion until translucent. Add scallions and garlic; cook until fragrant.
2. In a mixing bowl, combine the cooked mixture with thawed spinach, oregano, salt, pepper, feta, dill, and lemon zest. Mix well.
3. Preheat your oven to 375°F (190°C). Layer five sheets of phyllo dough on a clean surface, brushing each layer lightly with olive oil.
4. Spoon about one cup of filling along one edge of the layered phyllo. Fold sides over and roll tightly to form a log shape.
5. Place seam-side down on a baking sheet and brush the top with olive oil. Bake for 25-30 minutes or until golden brown.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 piece (approximately 50g)
• Calories: 150
• Sugar: 1g
• Sodium: 220mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 15mg