Traditional Spanakopita Recipe

Traditional Spanakopita, a classic Greek savory pastry, is an amazing treat that you just can���t resist! Packed with the the briny flavors of feta, and the nutritional punch of spinach all wrapped up in layers of crispy, golden phyllo dough. It’s an ideal food for family gatherings, potluck dinners or just a fun weekend cooking project. Your family and friends will adore it, and just a heads up: The crisp, golden layers of phyllo dough will have them begging for the recipe!

The prep time of this dish is usually around 45 minutes, the cooking time is about 50 minutes and hence, the total time to get this recipe done would be 1 hour and 35 minutes.

All this effort does not go wasted as this recipe can serve up to 6 people and yields ideally one 9×9 inch pan. Now that you have a brief understanding of what this recipe involves, let’s roll up our sleeves and get started!

Ingredients & Equipment You’ll Need

• 2 bunches Spinach, rinsed (750g)
• 1 onion, chopped
• 2 bundles fresh dill, chopped
• 3 eggs, beaten
• 200g Feta cheese
• Salt and pepper to taste
• 14 sheets phyllo dough
• 1/2 cup olive oil

You’ll also need a 9×9 inch baking pan and a good quality brush.

Frequently, folks ask about phyllo dough substitute ��� while you may go for puff pastry as a replacement, I still suggest sticking with phyllo to get a genuine spanakopita.

How To Make Traditional Spanakopita Recipe

1. Start by removing the stems from the spinach and chop them. Thoroughly wash and drain.
2. Saut�� the onions in some olive oil till they get a translucent color. Throw in the chopped spinach and dill. Season with salt and pepper.
3. Beat the eggs in a bowl and crumble the feta into it. Stir in the spinach mixture. Preheat your oven to 350F (175C).
4. Brush the bottom of the baking pan with oil and place 7 of the phyllo sheets, brushing each with oil.
5. Spread the spinach and cheese mixture into the pan and fold overhanging dough over the filling.
6. Layer up the remaining 7 sheets of phyllo, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
7. Bake for 1 hour or till the phyllo dough is crisp and golden brown.

Tips For The Best Results

• Ensure the spinach is thoroughly drained, you wouldn’t want a soggy pastry.
• Brush every single phyllo sheet with olive oil ��� it’s what makes it crisp and delicious.

Storage Tips

• This dish can be stored in the fridge for up to 3-4 days.
• You can also freeze it. Reheat in the oven for a crisp texture.

Frequently Asked Questions

Q: Can this recipe be made vegan?
A: Absolutely, just use a nondairy feta substitute and a plant-based egg replacer.

Q: Can the filling be made in advance?
A: Yes, you can prepare the filling the night before and store it in the fridge.

Q: Can I use frozen spinach?
A: Yes, just ensure it is thoroughly drained. Use approximately 2 packs of frozen spinach.

Q: Can this be frozen?
A: Yes, just ensure it is cooled before freezing. Reheat directly from frozen in the oven.

Q: How do you reheat spanakopita?
A: Best to do it in the oven at 350F for about 15 minutes until it gets crispy again.

Nutritional Facts of Traditional Spanakopita Recipe

This dish is high in Vitamins A and C, contains a good amount of calcium and fiber, and is approximately 230 calories per serving.

In conclusion, this Traditional Spanakopita Recipe is a crowd pleaser, guaranteed to impress at any gathering. It’s a classic, authentic dish that offers a burst of flavor in each bite. Cut into squares or triangles for a fun treat, serve with a crisp salad, and enjoy the marvels of Greek cooking!