Phyllo Pastry Spanakopita is the perfect comforting meal for busy weeknights! This dish combines flaky phyllo pastry, rich spinach, creamy feta cheese, and fresh herbs for a flavor-packed treat that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Phyllo Pastry Spanakopita Recipe
- Ingredients for Phyllo Pastry Spanakopita
- How to Make Phyllo Pastry Spanakopita
- Tips for Making Phyllo Pastry Spanakopita
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Phyllo Pastry Spanakopita
- Reheating Phyllo Pastry Spanakopita
- Serving Suggestions
- FAQs
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Phyllo Pastry Spanakopita Recipe
- Quick to Prepare: This spanakopita features phyllo pastry, making it extra crispy and easy to prepare. It’s an impressive dish that comes together quickly!
- Rich and Flavorful: The combination of spinach and feta creates a rich flavor profile that is both savory and satisfying, with subtle touches of dill and parsley enhancing the taste!
Ingredients for Phyllo Pastry Spanakopita
- Phyllo Pastry: The star of this dish, lending its signature flaky and buttery texture. Look for high-quality phyllo in the frozen section.
- Fresh Spinach: Provides a nutritious and vibrant filling. You can use a mix of fresh or frozen spinach, but fresh is preferred for best texture.
- Feta Cheese: Adds creaminess and a tangy flavor to the filling. Use authentic Greek feta for the best taste.
- Dill and Parsley: Fresh herbs that enhance the flavor and add brightness to the filling. Dried herbs can be used in a pinch, but fresh is best.
- Garlic: For aromatics, adds depth of flavor to the filling.
- Olive Oil: Used to brush the layers of phyllo pastry for a crisp finish and to enhance flavor.
- Egg: Helps bind the filling ingredients together and adds richness.
How to Make Phyllo Pastry Spanakopita
- Preheat your oven to 375°F (190°C). Prepare a baking dish by greasing it with olive oil.
- In a large bowl, sauté minced garlic until fragrant. Add fresh spinach and cook until wilted. Remove from heat and let it cool.
- Once cooled, mix in crumbled feta cheese, chopped dill, parsley, and an egg. Stir until well combined.
- Unroll the phyllo dough and keep it covered with a damp cloth to avoid drying out. Lay one sheet of phyllo into the prepared baking dish, brushing it lightly with olive oil.
- Repeat layering the phyllo sheets, brushing each layer with olive oil, until you have about 6-8 layers.
- Spread the spinach and feta mixture evenly over the layers. Top with additional phyllo layers, brushing with oil between each sheet, about 4-5 more layers.
- Trim the edges of the phyllo, tucking them in for a neat finish. Brush the top with more olive oil.
- Bake in the preheated oven for 30-40 minutes, or until golden brown and flaky. Let it cool slightly before cutting into squares or triangles to serve.
Tips for Making Phyllo Pastry Spanakopita
- Keep Phyllo Covered: Always keep the phyllo dough covered while working to prevent it from drying out, which makes it difficult to work with.
- Experiment with Fillings: Adapt the filling based on your preference; try adding sautéed mushrooms, leeks, or zucchini for added flavor!
Make-Ahead Instructions
- Prepare the spanakopita layers and filling, then assemble everything in the baking dish without baking. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours.
- Remove it from the fridge before baking, and let it come to room temperature while preheating the oven.
Storing Leftovers
Store leftover spanakopita in an airtight container in the fridge for up to 3 days. To maintain crispiness, consider reheating it in the oven rather than the microwave.
Freezing Phyllo Pastry Spanakopita
- Assemble spanakopita in the baking dish, then cover tightly with plastic wrap or foil. Freeze for up to 2 months.
- When ready to bake, it can be baked straight from frozen; just add an additional 10-15 minutes to the baking time.
Reheating Phyllo Pastry Spanakopita
- To reheat, place the spanakopita in a preheated 350°F (175°C) oven for about 10-15 minutes or until heated through and the top is crispy again.
- Microwaving is not recommended as it can make the pastry soggy.
Serving Suggestions
FAQs
Can I make spanakopita vegan?
Yes, you can use silken tofu instead of feta cheese and eliminate the egg or use a flax-egg substitute to bind.
Do I need to thaw frozen phyllo dough?
Yes, it is best to thaw phyllo dough in the refrigerator overnight before using it to prevent it from tearing.
Can I use other greens instead of spinach?
Absolutely! You can use Swiss chard, kale, or a mix of your favorites for variation.
How do I achieve a crispy crust?
Using enough olive oil between layers of phyllo and ensuring your oven is preheated will help achieve a crispy texture.
Can I prepare the filling ahead of time?
Yes, you can prepare the filling a day ahead and store it in the fridge until you are ready to assemble the spanakopita.
