What Is Spanakopita?Spanakopita is a savory Greek pie that consists of a spinach-ricotta filling baked in a buttery phyllo crust.
Spanakopita Pronunciation“Spanakopita” is pronounced “spah-nah-KO-pee-tuh.”
How to Make SpanakopitaYou’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this top-rated spanakopita:
Make the FillingSaute onion, green onions, and garlic in olive oil until they’re soft and lightly browned. Add spinach and parsley, then continue to saute until spinach is limp. Remove from heat and let cool. In a medium bowl, mix together eggs, ricotta, and feta. Stir into spinach mixture.
Assemble the SpanakopitaLay one sheet of phyllo dough in a lightly oiled 9×9 inch baking pan. Brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat this process with two more sheets of phyllo. The sheets will overlap the pan. Spread the spinach and cheese mixture into the pan and fold overhanging dough over filling. Brush with oil, then layer with the remaining sheets of phyllo dough, brushing each with oil. Seal the filling with the overhanging dough.
Bake the SpanakopitaBake for 30 to 40 minutes, until golden brown. Cut into squares and serve while it’s still hot.
How to Store SpanakopitaStore leftover spanakopita in an airtight container in the fridge for up to three days. Reheat in the oven until heated through.
How to Freeze SpanakopitaThe best way to freeze spanakopita? Freeze it before baking. It won’t lose nearly as much flavor or texture this way, as the dish won’t be cooked twice. Just assemble the spanakopita, wrap it in one layer or storage wrap and one layer of aluminum foil, then freeze for up to two months. Thaw in the fridge and cook according to the recipe.You can also freeze spanakopita after baking: Simply let the dish cool and transfer it to a freezer-safe container. Freeze for up to two months. Thaw in the fridge and reheat in the oven until heated through.
Allrecipes Community Tips and Praise“My apologies to the purists out there, but I also added fresh basil, chopped asparagus, mushrooms, and artichoke hearts,” says S’more. “I have made it with none of the additions, all of the additions, and a combination of the 3 depending on what I had on hand and it always turns out phenomenal!”“This is awesome,” raves Sylvia C. “We ate the whole thing in 15 minutes. I will probably need to double this next time. I used a 9-oz. bag of pre-washed spinach, chopped, and it turned out great. This would be great with a Greek salad with olives.”“I used frozen spinach to save time,” according to JoAnne Gauthier. “This was half-thawed and, when added to the hot mixture, it was just the right consistency and temp to keep moving and finish this. Great pie.”
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