Ingredients with Measurements:
-1/2 cup (1 stick) butter
-1 large onion, finely chopped
-2 cloves garlic, minced
-1 pound fresh spinach, washed, stemmed, and chopped
-1/2 cup chopped fresh parsley
-1/2 teaspoon dried oregano
-1/2 teaspoon ground nutmeg
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1/2 cup crumbled feta cheese
-1/2 cup ricotta cheese
-1/2 cup grated Parmesan cheese
-1/2 cup cottage cheese
-1/2 cup plain Greek yogurt
-1/2 pound phyllo dough
Special Equipment Needed:
-Large skillet
-9x13 inch baking dish
-Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. Melt butter in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add spinach, parsley, oregano, nutmeg, salt, and pepper and cook until spinach is wilted, about 5 minutes.
4. Remove from heat and stir in feta, ricotta, Parmesan, cottage cheese, and Greek yogurt until combined.
5. Grease a 9x13 inch baking dish with butter.
6. Unroll phyllo dough and lay one sheet in the bottom of the dish. Brush with melted butter.
7. Layer 8 more sheets of phyllo dough, brushing each sheet with butter.
8. Spread spinach mixture evenly over the phyllo dough.
9. Layer 8 more sheets of phyllo dough, brushing each sheet with butter.
10. Bake for 30 minutes, or until golden brown.
11. Let cool for 10 minutes before serving.
Time:
Preparation Time: 25 minutes
Cooking Time: 30 minutes
Temperature: 375 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 250
Fat: 16 g
Carbohydrates: 18 g
Protein: 11 g
Substitutions for Ingredients
-Butter: olive oil
-Feta cheese: goat cheese
-Ricotta cheese: cottage cheese
-Parmesan cheese: Asiago cheese
-Cottage cheese: ricotta cheese
-Greek yogurt: sour cream
Variations:
-Add cooked, crumbled sausage to the spinach mixture
-Add chopped olives to the spinach mixture
-Top with toasted pine nuts before baking
Tips and Tricks:
-Be sure to thaw the phyllo dough completely before using.
-Brush each layer of phyllo dough with melted butter for a crispier crust.
-If the phyllo dough starts to brown too quickly, cover with foil.
Storage Instructions:
Spanakopita can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a 350 degree F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
-Cut into slices and serve on a platter.
-Garnish with fresh herbs and lemon wedges.
Garnishes:
-Fresh herbs (parsley, oregano, thyme, etc.)
-Lemon wedges
Pairings:
-Greek salad
-Tzatziki sauce
-Hummus
Suggested Side Dishes:
-Roasted vegetables
-Rice pilaf
-Greek potatoes
Troubleshooting Advice:
-If the phyllo dough is too dry, brush with additional melted butter.
-If the phyllo dough is too wet, place in the oven for a few minutes to dry out.
Food Safety Advice:
-Be sure to cook the spinach before adding it to the dish.
-Keep the spanakopita refrigerated until ready to serve.
Food History:
Spanakopita is a traditional Greek dish that has been enjoyed for centuries. It is believed to have originated in the Byzantine Empire in the 5th century.
Flavor Profiles:
Classic spanakopita has a savory, salty flavor with a hint of nutmeg and garlic.
Serving Suggestions:
-Serve as an appetizer or main dish.
-Serve with a Greek salad and tzatziki sauce.
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Region: Greek