Ingredients with Measurements:
- 1 pound of fresh spinach, chopped
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of ricotta cheese
- 1/4 cup of chopped scallions
- 2 cloves of garlic, minced
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped fresh parsley
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/4 cup of olive oil
- 1/2 cup of unsalted butter, melted
- 1 package of phyllo dough, thawed
Special equipment needed:
- Pastry brush
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the chopped spinach, feta cheese, ricotta cheese, scallions, garlic, dill, parsley, salt, pepper, nutmeg, and olive oil.
3. Brush the bottom of the baking dish with melted butter.
4. Lay one sheet of phyllo dough in the dish and brush it with melted butter. Repeat with 5 more sheets of phyllo dough, brushing each layer with melted butter.
5. Spread the spinach and cheese mixture evenly over the phyllo dough.
6. Layer 6 more sheets of phyllo dough on top of the spinach mixture, brushing each layer with melted butter.
7. Brush the top layer of phyllo dough with melted butter.
8. Use a sharp knife to cut the spanakopita into squares or triangles.
9. Bake for 35-40 minutes, or until the phyllo dough is golden brown and crispy.
10. Let the spanakopita cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 280
Total fat: 21g
Saturated fat: 9g
Cholesterol: 40mg
Sodium: 450mg
Total carbohydrates: 16g
Dietary fiber: 2g
Sugar: 1g
Protein: 7g
Substitutions for ingredients:
- Frozen spinach can be used instead of fresh spinach.
- Goat cheese or queso fresco can be used instead of feta cheese.
- Green onions can be used instead of scallions.
- Thyme or oregano can be used instead of dill or parsley.
Variations:
- Add chopped artichoke hearts to the spinach and cheese mixture.
- Use phyllo dough cups instead of a baking dish for individual spanakopita appetizers.
- Make a meat version by adding cooked ground beef or lamb to the spinach and cheese mixture.
Tips and tricks:
- Make sure to thaw the phyllo dough according to package instructions before using.
- Keep the phyllo dough covered with a damp towel while working with it to prevent it from drying out.
- Use a sharp knife to cut the spanakopita to prevent the phyllo dough from tearing.
Storage instructions:
- Spanakopita can be stored in the refrigerator for up to 3 days.
- To freeze, wrap the spanakopita tightly in plastic wrap and then in foil. Freeze for up to 3 months.
Reheating instructions:
- To reheat, place the spanakopita in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the spanakopita on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
- Lemon wedges
- Fresh herbs (dill, parsley, or oregano)
Pairings:
- Greek salad
- Tzatziki sauce
- Roasted vegetables
Suggested side dishes:
- Greek rice pilaf
- Grilled pita bread
- Hummus
Troubleshooting advice:
- If the phyllo dough tears, simply patch it with another piece of phyllo dough and brush with melted butter.
Food safety advice:
- Make sure to cook the spanakopita to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Spanakopita is a traditional Greek dish made with spinach and feta cheese. It is often served as an appetizer or side dish.
Flavor profiles:
- Spanakopita is savory and slightly salty, with a crispy phyllo dough crust and a creamy spinach and cheese filling.
Serving suggestions:
- Serve the spanakopita warm or at room temperature as an appetizer or side dish. It can also be served as a main dish with a side salad.
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Region: Greek