Spanakopita

Spanakopita, the magical savory pie from Greece, is as fun to say as it is delicious to eat! Wrapped in flaky phyllo dough, the inside is packed with a heavenly spinach and feta cheese mix leaving you coming back for more. This is the perfect food for picnic outings, family get-togethers, or even just a chill evening with netflix and yourself! No more waiting to order it at a Greek restaurant. Trust me, nothing beats the homemade version and you’re gonna love it!

Prep time aside, all you need is a couple of simple ingredients and a bit of patience. And voila! you have yourself some jaw-droppingly gorgeous spanakopitas on the table. Let’s get into the nitty-gritty:

• Prep Time: 40 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 25 minutes
• Servings: 8
• Yield: One 9 inch pie

Stay tuned foodies, keep on scrolling down to find out how you can make these delish morsels right at home!

Ingredients & Equipment You’ll Need

• 3 tbsp olive oil
• 1 large onion, chopped
• 1 bunch fresh spinach, rinsed and chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup cottage cheese
• 8 sheets phyllo dough

The spinach delivers a hefty dose of flavor and nutrients but if it’s not your green of choice, Swiss chard would be a great substitute. And the feta, oh the feta! This tangy, creamy cheese brings all the ingredients together. If you’re not a fan of feta, try ricotta as a substitute. For the equipment, you’ll need a large skillet, a mixing bowl, and a 9-inch pie dish.

How To Make Spanakopita

1. Preheat your oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium heat. Add onions and cook until soft and lightly browned.
2. Add spinach to the skillet and cook until wilted. Remove from heat and set aside to cool.
3. In a mixing bowl, combine the feta and cottage cheese. Stir in the spinach mixture.
4. Layer the sheets of phyllo in the pie dish, brushing each one with melted butter. Spread the spinach and cheese mixture over the phyllo dough.
5. Bake in the oven till the crust is golden. Wait for it to cool down before digging in. Enjoy!

Tips For The Best Results

• Keep your phyllo covered with a damp cloth to prevent drying out.
• Show some patience: let the spanakopita cool before cutting into it.

Storage Tips

• Store the Spanakopita in an airtight container in the fridge for 3-4 days
• You can freeze it too. Just warm it up before you chow down next time.

Frequently Asked Questions

Q: How do I cut the pie?

A: Let it cool first. Cutting a hot pie may lead to it falling apart.

Q: Can I make a vegan version?

A: Absolutely! Just swap out the feta and cottage cheese with vegan alternatives.

Q: Anything to go on the side?

A: A simple Greek salad makes a great companion to this savory pastry.

Q: How long do I reheat it for in the oven?

A: Just until warmed through, usually about 10-15 minutes.

Q: How can I avoid soggy spinach?

A: Be sure to squeeze out the excess water from the spinach before using.

Nutritional Facts of Spanakopita

The nutritional facts per serving are: Calories: 243, Fat: 12g, Carbohydrates: 25g, Protein: 9g, Sodium: 512mg. The nutritional information can vary depending on the exact ingredients used.

In conclusion, Spanakopita is a savory, flaky and undeniably delicious addition to your cooking repertoire. Serve it hot, warm, or at room temp with a squeeze of lemon or a dollop of tzatziki for a real Greek treat. Remember, cooking is all about having fun and savoring the moment so set your worries aside and get cooking!