Spanakopita II: A Deliciously Authentic Greek Spinach Pie Recipe
Spanakopita, the iconic Greek spinach pie, is a culinary masterpiece of flaky phyllo dough and a savory spinach and feta filling. This recipe, dubbed “Spanakopita II,” builds upon traditional methods with a few tweaks for even greater flavor and a more manageable preparation process. It’s perfect for a comforting family meal, a potluck gathering, or a delicious appetizer. Prepare to impress with this authentic and utterly delicious Spanakopita!
## Why “Spanakopita II”?
While traditional spanakopita is fantastic, this version incorporates a few enhancements to elevate the flavors and make the process a little more approachable:
* **Enhanced Spinach Flavor:** We’ll pre-cook the spinach with aromatics like garlic and onion to release its natural sweetness and remove excess moisture, resulting in a more concentrated and flavorful filling.
* **Cheese Complexity:** We’re using a combination of feta and ricotta cheese to achieve the perfect balance of salty tanginess and creamy richness.
* **Improved Phyllo Handling:** We’ll provide tips and tricks for working with phyllo dough to prevent tearing and ensure a perfectly crispy crust.
## Ingredients:
**For the Filling:**
* 2 tablespoons olive oil
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 2 pounds fresh spinach, thoroughly washed and chopped (or two 10-ounce packages frozen spinach, thawed and squeezed dry)
* 1/2 cup chopped fresh dill
* 1/4 cup chopped fresh parsley
* 4 large eggs, lightly beaten
* 1 cup crumbled feta cheese
* 1 cup ricotta cheese
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon ground nutmeg
* Salt and freshly ground black pepper to taste
**For the Crust:**
* 1 pound phyllo dough, thawed according to package instructions
* 1 cup (2 sticks) unsalted butter, melted
## Equipment:
* Large skillet or pot
* Large bowl
* 9×13 inch baking dish
* Pastry brush
## Step-by-Step Instructions:
**Step 1: Prepare the Spinach Filling**
1. **Sauté Aromatics:** Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. **Cook the Spinach:** Add the chopped fresh spinach (or squeezed dry thawed frozen spinach) to the skillet. Cook, stirring frequently, until the spinach wilts and reduces in volume, about 5-7 minutes. If using fresh spinach, the goal is to remove as much moisture as possible. If using frozen spinach ensure all water has been squeezed out before cooking, you can use a clean kitchen towel or cheese cloth.
3. **Cool Slightly:** Remove the skillet from the heat and let the spinach mixture cool slightly.
4. **Combine Filling Ingredients:** In a large bowl, combine the cooked spinach mixture, dill, parsley, beaten eggs, feta cheese, ricotta cheese, Parmesan cheese, and nutmeg. Season with salt and freshly ground black pepper to taste. Be mindful of the salt content, as feta cheese is already quite salty. Mix all ingredients thoroughly to ensure even distribution.
**Step 2: Assemble the Spanakopita**
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Prepare Baking Dish:** Grease a 9×13 inch baking dish with melted butter.
3. **Layer Phyllo Dough:** Unroll the phyllo dough and place it on a clean, dry surface. Cover the phyllo sheets with a slightly damp towel to prevent them from drying out and tearing. This is a crucial step, as dry phyllo dough becomes brittle and difficult to work with.
4. **First Layer:** Take one sheet of phyllo dough and place it in the prepared baking dish, allowing the edges to overhang the sides. Brush the phyllo sheet generously with melted butter. Repeat this process with 5 more sheets of phyllo dough, buttering each sheet before adding the next. These bottom layers will form the base of the crust.
5. **Add Filling:** Pour the spinach and cheese filling evenly over the phyllo dough base.
6. **Top Layers:** Begin layering the remaining phyllo dough sheets on top of the filling. Again, brush each sheet generously with melted butter before adding the next. Use about 5-6 sheets for the top layer. Ensure that the butter covers all of the phyllo.
7. **Fold Overhanging Edges:** Fold the overhanging edges of the bottom phyllo dough layers inward, over the top layer of phyllo dough. Brush the folded edges with melted butter to seal them and create a neat border.
8. **Score the Top:** Using a sharp knife, score the top layer of phyllo dough into squares or diamonds. This will allow steam to escape during baking and prevent the crust from puffing up unevenly. Be careful not to cut all the way through the filling.
9. **Final Buttering:** Brush the entire top of the spanakopita with melted butter, ensuring that all surfaces are coated. This will contribute to a golden-brown and crispy crust.
**Step 3: Bake the Spanakopita**
1. **Bake:** Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is set. The exact baking time may vary depending on your oven, so keep a close eye on it.
2. **Cool Slightly:** Remove the spanakopita from the oven and let it cool slightly in the baking dish for about 10-15 minutes before cutting and serving. This will allow the filling to set further and make it easier to slice.
## Tips for Perfect Spanakopita:
* **Phyllo Dough Handling:** Phyllo dough is delicate and dries out quickly. Keep it covered with a slightly damp towel at all times. Work quickly and carefully to avoid tearing. If the dough does tear, don’t worry too much. Just patch it up with a little butter.
* **Butter, Butter, Butter:** Generously buttering each layer of phyllo dough is essential for achieving a flaky and crispy crust. Don’t be shy with the butter!
* **Spinach Preparation:** Ensure that you remove as much moisture as possible from the spinach. Excess moisture will result in a soggy spanakopita. Squeeze the spinach dry using a clean kitchen towel or cheesecloth.
* **Even Distribution:** Spread the filling evenly over the phyllo dough base to ensure that each slice of spanakopita contains a good balance of spinach and cheese.
* **Scoring the Top:** Scoring the top layer of phyllo dough is important for preventing the crust from puffing up unevenly. It also makes it easier to cut and serve the spanakopita.
* **Adjust Seasoning:** Taste the filling before adding it to the phyllo dough and adjust the seasoning as needed. You may need to add more salt, pepper, or nutmeg to suit your taste.
* **Prevent Burning:** If the top of the spanakopita starts to brown too quickly, tent it loosely with aluminum foil to prevent burning.
## Variations:
* **Add Herbs:** Experiment with different herbs, such as mint or oregano, to add a unique flavor to the filling.
* **Use Different Cheeses:** Substitute some of the feta cheese with other salty cheeses, such as kasseri or halloumi.
* **Add Rice:** For a heartier spanakopita, add cooked rice to the filling. About 1/2 cup of cooked rice is a good starting point.
* **Make Individual Spanakopita Triangles:** Cut the phyllo dough into strips and fill each strip with the spinach and cheese mixture. Fold the strips into triangles and bake until golden brown. This is a great option for appetizers or party snacks.
* **Lemon Zest:** Add a teaspoon of lemon zest to the filling for a bright, citrusy flavor.
## Serving Suggestions:
Spanakopita is delicious served warm or at room temperature. It can be enjoyed as a main course, a side dish, or an appetizer.
* **Main Course:** Serve with a Greek salad and a side of tzatziki sauce for a complete and satisfying meal.
* **Side Dish:** Serve alongside grilled chicken, fish, or lamb.
* **Appetizer:** Cut the spanakopita into small squares or triangles and serve as part of a meze platter.
## Storage Instructions:
* **Refrigerate:** Leftover spanakopita can be stored in the refrigerator for up to 3-4 days. Wrap it tightly in plastic wrap or store it in an airtight container.
* **Reheat:** To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in the microwave, but the crust may not be as crispy.
* **Freeze:** Spanakopita can be frozen for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before reheating.
## Nutritional Information (approximate, per serving):
* Calories: 350-450
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 150-200mg
* Sodium: 500-700mg
* Carbohydrates: 20-30g
* Fiber: 2-4g
* Protein: 10-15g
(Note: Nutritional information can vary based on specific ingredients and portion sizes.)
## Conclusion:
Spanakopita II offers a delicious and slightly refined take on the classic Greek spinach pie. The pre-cooked spinach, combination of cheeses, and careful attention to phyllo dough handling result in a truly exceptional dish. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress. Enjoy the taste of Greece in your own kitchen!
## Frequently Asked Questions (FAQ):
**Q: Can I use frozen spinach?**
A: Yes, you can use frozen spinach. Just be sure to thaw it completely and squeeze out as much excess moisture as possible before using it in the filling.
**Q: Can I make this ahead of time?**
A: Yes, you can assemble the spanakopita ahead of time and store it in the refrigerator, unbaked, for up to 24 hours. Add a few minutes to the baking time.
**Q: My phyllo dough is tearing. What am I doing wrong?**
A: Phyllo dough tears easily when it’s dry. Make sure to keep it covered with a slightly damp towel at all times. Work quickly and carefully to avoid tearing. If it does tear, just patch it up with a little butter.
**Q: Can I use olive oil instead of butter for the crust?**
A: While butter provides the best flavor and flakiness for the crust, you can use olive oil as a substitute. However, the crust may not be as crispy.
**Q: How do I prevent the bottom crust from getting soggy?**
A: Making sure all water is squeezed from the Spinach is vital. Also, bake the spanakopita on the lower rack of the oven to help the bottom crust crisp up. You can also use a pizza stone to preheat to increase the heat to the bottom of the pie.
**Q: Is Spanakopita Gluten Free?**
A: No, traditional spanakopita is not gluten-free as phyllo dough is made from wheat flour. For a gluten-free option, explore using gluten-free phyllo dough alternatives (though these can be challenging to work with) or create a crustless version, essentially making a spinach and feta bake.
**Q: Can I add meat to the filling?**
A: While traditionally vegetarian, you could add cooked and crumbled ground lamb or beef to the filling for a heartier version. Adjust seasoning accordingly.
Enjoy your delicious homemade Spanakopita II!