Europe Vegan Recipes

 Vegetarian Spanakopita Greece : How to Cook a   Greece – Spanakopita – Detailed Recipe & Cooking Method.

Written by admin

Introduction to Spanakopita: Spanakopita is a delicious and iconic Greek dish that combines the flavors of spinach, feta cheese, onions, and aromatic herbs, all encased in delicate layers of flaky phyllo dough. This savory pastry is a popular appetizer or snack in Greek cuisine, loved for its satisfying combination of textures and flavors. Whether served as a finger food at parties or enjoyed as a main course with a side salad, Spanakopita is sure to delight your taste buds with its savory and comforting taste.

Recipe for Spanakopita:

Ingredients:

  • 1 pound (450g) fresh or frozen spinach, chopped (thawed and well-drained if using frozen)
  • 1 cup crumbled feta cheese
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 package of phyllo dough, thawed according to package instructions
  • 1/2 cup melted butter or olive oil for brushing

Preparation:

  1. Prepare the Filling:
    • Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
    • Add the minced garlic and cook for another 1-2 minutes until fragrant.
    • Add the chopped spinach to the skillet and cook until wilted. If using frozen spinach, make sure it’s well-drained and excess water is squeezed out.
    • Remove the skillet from heat and let the mixture cool slightly.
    • In a mixing bowl, combine the cooked spinach mixture, crumbled feta cheese, chopped dill, chopped parsley, salt, and pepper. Mix well to evenly distribute the ingredients.
  2. Assemble the Spanakopita:
    • Preheat your oven according to the phyllo dough package instructions.
    • Unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out.
    • Take one sheet of phyllo dough and brush it lightly with melted butter or olive oil. Place another sheet on top and repeat the process until you have about 5-6 layers.
    • Spoon a portion of the spinach-feta filling onto one end of the layered phyllo dough, leaving a border around the edges.
    • Carefully fold the phyllo dough over the filling, tucking in the sides to form a rectangular or triangular shape. Continue folding until you reach the end of the dough.
  3. Baking:
    • Place the assembled spanakopita on a baking sheet lined with parchment paper.
    • Brush the top of the spanakopita with more melted butter or olive oil to achieve a golden, crispy crust.
    • Bake in the preheated oven according to the phyllo dough package instructions, typically around 25-30 minutes or until the pastry is golden brown and crisp.
  4. Serving:
    • Allow the spanakopita to cool slightly before cutting into portions.
    • Serve warm as an appetizer or main dish, accompanied by a fresh salad or Greek yogurt.

Enjoy your homemade Spanakopita, a delightful Greek treat that captures the essence of Mediterranean flavors in every bite!

Ingredients:

  1. Spinach: Use fresh spinach whenever possible for the best flavor and texture. If using frozen spinach, make sure to thaw and squeeze out excess moisture before using.
  2. Feta Cheese: Opt for a good-quality feta cheese that is crumbly and tangy. You can also experiment with other Greek cheeses like ricotta or goat cheese for a twist.
  3. Herbs: Fresh dill and parsley are essential for the authentic flavor. Chop them finely to evenly distribute their aroma.
  4. Phyllo Dough: Handle phyllo dough gently to avoid tearing. Keep it covered with a damp cloth while assembling to prevent it from drying out.
  5. Olive Oil: Use extra virgin olive oil for a rich and authentic taste. Brush each layer of phyllo dough with olive oil to achieve a crispy texture.

Preparation:

  1. Sautee Spinach: Sauté fresh spinach in olive oil until wilted, and then squeeze out excess moisture. If using frozen spinach, thaw and drain well.
  2. Herb Mixture: Mix chopped dill, parsley, green onions, and garlic with the spinach and crumbled feta cheese. Season with salt, pepper, and a pinch of nutmeg for extra depth of flavor.
  3. Layering Phyllo Dough: Lay down one sheet of phyllo dough in your baking dish, brush it with olive oil, and repeat the process, layering about 6-8 sheets. This creates a crispy and flaky crust.
  4. Filling Placement: Spread the spinach-feta mixture evenly over the phyllo dough layers. Make sure not to overstuff the filling, as it could make the Spanakopita soggy.
  5. Layer More Phyllo Dough: Layer another 6-8 sheets of phyllo dough on top of the filling, brushing each sheet with olive oil. Remember to tuck in the edges neatly.
  6. Score and Bake: Before baking, score the top layers of phyllo dough lightly with a sharp knife. This will make it easier to cut into portions after baking. Bake in a preheated oven until the Spanakopita is golden brown and crispy.

Serving and Enjoyment:

  1. Cool Before Cutting: Allow the Spanakopita to cool for a few minutes before cutting into squares or triangles. This helps maintain the structure and prevent the filling from spilling out.
  2. Accompaniments: Serve with a dollop of Greek yogurt or a squeeze of lemon juice. A fresh Greek salad and olives make wonderful side dishes.
  3. Reheating: To reheat leftovers, place them in a preheated oven at a lower temperature to ensure the phyllo dough remains crispy.

Remember, making Spanakopita takes a bit of practice, especially when working with phyllo dough. Don’t be discouraged if your first attempt isn’t perfect. Enjoy the process and savor the flavors of this classic Greek dish!

About the author

admin

Leave a Comment