Ingredients with Measurements:
- 1 package phyllo dough
- 1/2 cup unsalted butter, melted
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 packages frozen chopped spinach, thawed and drained
- 1/2 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, sauté the onion and garlic in 2 tablespoons of butter until softened.
3. Add the spinach to the skillet and cook until heated through.
4. In a large bowl, combine the spinach mixture, feta cheese, ricotta cheese, parsley, dill, eggs, salt, and pepper.
5. Brush the bottom of the baking dish with melted butter.
6. Lay one sheet of phyllo dough in the dish and brush with melted butter.
7. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
8. Spread the spinach mixture over the phyllo dough.
9. Layer 6 more sheets of phyllo dough on top of the spinach mixture, brushing each layer with melted butter.
10. Brush the top layer with melted butter.
11. Cut the spanakopita into squares or triangles.
12. Bake for 35-40 minutes, or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
12 servings
Nutritional information:
Calories: 220
Fat: 16g
Carbohydrates: 14g
Protein: 7g
Sodium: 320mg
Sugar: 1g
Substitutions for ingredients:
- Use cottage cheese instead of ricotta cheese.
- Use kale or Swiss chard instead of spinach.
- Use goat cheese instead of feta cheese.
Variations:
- Add chopped sun-dried tomatoes to the spinach mixture.
- Add chopped artichoke hearts to the spinach mixture.
- Use phyllo cups instead of a baking dish for individual servings.
Tips and tricks:
- Make sure to thaw and drain the spinach well to avoid excess moisture in the spanakopita.
- Brush each layer of phyllo dough with melted butter to ensure a crispy crust.
- Let the spanakopita cool for a few minutes before cutting to avoid crumbling.
Storage instructions:
Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual servings in the microwave for 30 seconds to 1 minute, or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the spanakopita on a platter with lemon wedges and fresh herbs.
Garnishes:
Garnish with chopped fresh herbs or crumbled feta cheese.
Pairings:
Serve with a Greek salad or tzatziki sauce.
Suggested side dishes:
Roasted vegetables or a side of rice pilaf.
Troubleshooting advice:
If the phyllo dough tears, simply patch it with another piece of phyllo dough brushed with melted butter.
Food safety advice:
Make sure to cook the spanakopita to an internal temperature of 165°F to ensure food safety.
Food history:
Spanakopita is a traditional Greek dish made with spinach and feta cheese, wrapped in phyllo dough.
Flavor profiles:
The spanakopita has a crispy phyllo crust and a savory filling of spinach, feta cheese, and fresh herbs.
Serving suggestions:
Serve the spanakopita as an appetizer or a main dish with a side salad.
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Region: Greek