Why You’ll Love This Recipe
This recipe combines the rich, creamy taste of feta cheese with the freshness of spinach, all encased in crisp, buttery phyllo dough. The result is a delectable treat that's both satisfying and versatile, suitable for various occasions.
Ingredients
- ½ cup vegetable oil
- 2 large onions, chopped
- 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
- 2 tablespoons chopped fresh dill
- 2 tablespoons all-purpose flour
- 2 (4-ounce) packages feta cheese, crumbled
- 4 eggs, lightly beaten
- Salt and ground black pepper to taste
- 1½ (16-ounce) packages phyllo dough
- ¾ pound butter, melted
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C).
- In a large saucepan over medium heat, heat the vegetable oil. Add the chopped onions and sauté until softened.
- Stir in the thawed spinach, chopped dill, and flour. Cook for about 10 minutes, until most of the moisture is absorbed. Remove from heat.
- Mix in the crumbled feta cheese, beaten eggs, salt, and black pepper until well combined.
- Place one sheet of phyllo dough on a flat surface and brush lightly with melted butter. Place another sheet on top and press them together. Cut the layered phyllo into long strips, approximately 3 inches wide.
- Place a heaping tablespoon of the spinach mixture about 1 inch from the narrow end of each phyllo strip. Fold the bottom right corner over the filling to form a triangle. Continue folding the triangle up the strip, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue folding the triangle over in this manner until you reach the end of the phyllo.
- Place the prepared phyllo triangles on a large baking sheet and brush with the remaining melted butter.
- Bake in the preheated oven for 45 minutes to 1 hour, until the phyllo is golden brown.
Servings and Timing
- Servings: Approximately 27 triangles
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
Variations
- Cheese Blend: Substitute some of the feta cheese with ricotta or cream cheese for a different flavor profile.
- Herbs: Experiment with herbs like parsley or oregano to customize the taste.
- Add-ins: Incorporate sautéed mushrooms or sun-dried tomatoes for added depth.
Storage/Reheating
- Storage: Allow the spanakopita to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Before baking, arrange the assembled triangles on a baking sheet and freeze until firm. Transfer to a freezer-safe bag and store for up to 3 months. To bake, place frozen triangles on a baking sheet and bake at 350°F (175°C) for 1 hour or until golden brown.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used. Sauté it until wilted, then drain and squeeze out excess moisture before using.
2. Is it necessary to thaw the phyllo dough before using?
Yes, phyllo dough should be thawed according to package instructions to prevent it from tearing.
3. Can I make these ahead of time?
Absolutely. Assemble the triangles, freeze them, and bake when ready to serve.
4. How do I prevent the phyllo dough from drying out?
Keep unused phyllo sheets covered with a damp cloth while working to maintain their moisture.
5. Can I bake these in an air fryer?
Yes, arrange the triangles in a single layer in the air fryer basket and cook at 375°F (190°C) for 12-15 minutes, turning halfway through, until golden brown.
6. What can I serve with spanakopita?
Spanakopita pairs well with a side of tzatziki sauce, Greek salad, or a light soup.
7. Can I use a different type of cheese?
Yes, you can substitute feta with ricotta, cream cheese, or a blend of your choice.
8. How do I know when the spanakopita is done?
The spanakopita is done when the phyllo dough is golden brown and crispy.
9. Can I make these without eggs?
Yes, you can omit the eggs and use a binding agent like a mixture of flour and water or a vegan egg substitute.
10. How do I prevent the filling from being too watery?
Ensure the spinach is thoroughly drained and squeezed to remove excess moisture before mixing with the other ingredients.
Conclusion
Spanakopita II offers a delightful combination of flavors and textures that are sure to impress. Whether served as an appetizer, snack, or part of a meal, these crispy, savory triangles are a testament to the rich culinary traditions of Greece.
Spanakopita II
Spanakopita II is a delicious Greek appetizer featuring crispy phyllo dough triangles filled with spinach, feta cheese, and fresh herbs. A perfect bite-sized snack for gatherings, these savory pastries combine the richness of feta and the freshness of spinach with a golden, flaky exterior. Ideal for any occasion, they bring the authentic taste of Greece to your table.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: Approximately 27 triangles
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- ½ cup vegetable oil
- 2 large onions, chopped
- 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
- 2 tablespoons chopped fresh dill
- 2 tablespoons all-purpose flour
- 2 (4-ounce) packages feta cheese, crumbled
- 4 eggs, lightly beaten
- Salt and ground black pepper to taste
- 1½ (16-ounce) packages phyllo dough
- ¾ pound butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large saucepan, heat the vegetable oil over medium heat. Add the onions and sauté until softened.
- Stir in the thawed spinach, chopped dill, and flour. Cook for 10 minutes to absorb the moisture. Remove from heat.
- Mix in the crumbled feta, eggs, salt, and black pepper until combined.
- Lay one sheet of phyllo dough on a flat surface and brush with melted butter. Layer another sheet on top and press them together. Cut into 3-inch-wide strips.
- Spoon a tablespoon of the spinach mixture at one end of each phyllo strip. Fold into triangles by bringing the corners together.
- Arrange the triangles on a baking sheet and brush with remaining butter.
- Bake for 45 minutes to 1 hour, until the phyllo is golden brown.
Notes
- Tip: Thaw phyllo dough according to package instructions to prevent tearing.
- Herb Substitutes: Add parsley or oregano for variation.
- Cheese Variation: Use ricotta or cream cheese for a creamy texture.
