Spanakopita is a delicious Greek pastry filled with spinach and feta cheese, enveloped in crisp, flaky filo dough. This recipe is perfect for both novice cooks and seasoned chefs looking to bring a touch of Mediterranean flavor to their kitchen. Not only is Spanakopita a fantastic appetizer or snack, but it can also serve as a delightful main course for a light lunch or dinner.
Why You’ll Love This Recipe
This Spanakopita recipe is easy to follow and uses readily available ingredients. The combination of spinach and feta cheese is both nutritious and flavorful, while the crispy filo dough adds a delightful texture. This dish is great for anyone who loves Mediterranean cuisine, vegetarian meals, or simply wants to try something new and exciting. Whether you’re hosting a dinner party or just looking for a tasty homemade treat, Spanakopita is sure to impress.
Ingredients
- 1 egg
- 125 ml (half a cup) of milk
- 125 ml (3/5 cup) vegetable oil
- 2 tablespoons of water
- 1 teaspoon of salt
- Spinach (fresh or frozen)
- Feta cheese
- Salt and pepper to taste
- 3 rolls of filo dough
- Poppy seeds
- 1 egg yolk
Directions
Step-by-Step Instructions
- Prepare the Spinach Filling: If using fresh spinach, wash and chop it finely. If using frozen spinach, thaw and drain any excess water. In a large bowl, combine the spinach with crumbled feta cheese. Season with salt and pepper to taste.
- Mix the Wet Ingredients: In a separate bowl, whisk together the egg, milk, vegetable oil, and water until well combined.
- Layer the Filo Dough: Lay out one roll of filo dough on a clean surface. Brush the top layer lightly with the wet ingredient mixture. Place a second roll of filo dough on top and repeat the brushing process. Do the same with the third roll.
- Add the Filling: Evenly spread the spinach and feta mixture over the layered filo dough.
- Roll and Seal: Carefully roll the filo dough, starting from one end, to create a log. Brush the outside with the egg yolk and sprinkle with poppy seeds.
- Bake: Preheat your oven to 180°C (350°F). Place the Spanakopita roll on a baking sheet and bake for about 25-30 minutes, or until the filo dough is golden brown and crispy.
Notes and Tips
- Filo Dough Handling: Filo dough can be delicate and dries out quickly. Keep it covered with a damp towel while working to prevent it from becoming brittle.
- Cheese Variations: While feta is traditional, you can experiment with other cheeses like ricotta or goat cheese for a different flavor profile.
- Spinach Alternatives: Kale or Swiss chard can be used in place of spinach if you prefer or if they are more readily available.
- Serving Suggestions: Serve Spanakopita with a side of Greek salad and tzatziki sauce for a complete Mediterranean meal.
Kitchen Equipment Needed
- Large mixing bowls
- Whisk
- Baking sheet
- Pastry brush
- Sharp knife
- Cutting board
Storage and Leftovers
Spanakopita can be stored in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 180°C (350°F) for about 10 minutes, or until warmed through. Alternatively, you can freeze Spanakopita before baking. When ready to bake, thaw it in the refrigerator overnight and follow the baking instructions.
FAQ
Q: Can I use fresh spinach instead of frozen?
A: Yes, both fresh and frozen spinach work well. If using fresh, ensure it is thoroughly washed and finely chopped.
Q: Can I prepare Spanakopita in advance?
A: Absolutely! You can assemble the Spanakopita a day in advance and keep it refrigerated until ready to bake.
Q: What can I serve with Spanakopita?
A: Spanakopita pairs wonderfully with Greek salad, roasted vegetables, or a light soup. For drinks, consider serving it with a crisp white wine or a refreshing lemonade.
Q: Can I make this recipe vegan?
A: Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a vegan cheese alternative.