Spanakopita Greek Spinach Pie Recipe

Phyllo dough: A delicate, paper-thin pastry that creates the flaky layers of the pie.

Spinach: Fresh and chopped, it provides the vibrant, earthy base for the filling.

Feta cheese: Crumbled, it adds a tangy and creamy flavor to the filling.

Ricotta cheese: Adds a smooth, creamy texture to the filling.

Onion: Finely chopped, it adds a subtle sweetness and depth of flavor.

Garlic: Minced, it enhances the overall taste with its aromatic qualities.

Olive oil: Used for brushing the phyllo dough layers, it adds richness and helps achieve a golden, crispy texture.

Eggs: Beaten, they help bind the filling together.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a hint of spice and balances the flavors.

When working with phyllo dough, it's crucial to keep it covered with a damp cloth while you're assembling the spanakopita. This prevents the delicate sheets from drying out and becoming brittle. Additionally, make sure to brush each sheet with olive oil thoroughly to achieve that perfect golden brown and crispy texture.

• phyllo dough - Substitute with puff pastry: Puff pastry can provide a similar flaky texture, though it will be thicker and richer.

• fresh, chopped spinach - Substitute with frozen spinach: Frozen spinach is convenient and already chopped, just make sure to drain it well to avoid excess moisture.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good alternative.

• ricotta cheese - Substitute with cottage cheese: Cottage cheese can mimic the creamy texture of ricotta, though it may be slightly less smooth.

• finely chopped onion - Substitute with leeks: Leeks offer a milder, sweeter flavor that can complement the other ingredients well.

• minced garlic - Substitute with garlic powder: Garlic powder can provide the same garlicky flavor, though it will be less pungent.

• olive oil - Substitute with canola oil: Canola oil is a neutral oil that can be used in place of olive oil, though it lacks the distinct flavor.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) can be used as a vegan alternative to bind the ingredients.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, though it will slightly alter the taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good substitute.

• Allow the spanakopita to cool completely before storing. This prevents condensation from forming, which can make the phyllo dough soggy.
• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for up to 3 days.
• To store individual portions, cut the spanakopita into squares and place them in an airtight container, separating layers with parchment paper to prevent sticking.
• For long-term storage, wrap the cooled spanakopita tightly in plastic wrap and then in aluminum foil. Place the wrapped pieces in a freezer-safe bag or container. It can be frozen for up to 3 months.
• When ready to enjoy, thaw the spanakopita in the refrigerator overnight if frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the spanakopita on a baking sheet and cover it loosely with aluminum foil. Bake for 15-20 minutes, or until heated through and the phyllo dough is crispy.
• Avoid reheating in the microwave as it can make the phyllo dough soggy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover spanakopita on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent the phyllo dough from burning. Heat for about 15-20 minutes or until the spanakopita is warmed through and the phyllo dough is crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the spanakopita on the toaster oven tray. Heat for 10-15 minutes, checking occasionally to ensure the phyllo dough doesn't over-brown. This method is great for smaller portions.

• Microwave Method: While not ideal for maintaining the crispiness of the phyllo dough, the microwave can be used for a quick reheat. Place a slice of spanakopita on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking to ensure it's heated through.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the spanakopita in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even heating and to keep the phyllo dough crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the spanakopita in the air fryer basket in a single layer. Heat for 5-7 minutes, checking halfway through to ensure the phyllo dough remains crispy and doesn't burn.

• Oven: Used to bake the spanakopita until the phyllo dough is golden brown and crispy.

• Mixing bowl: Used to combine the chopped spinach, cheeses, onion, garlic, olive oil, eggs, salt, and pepper.

• Baking dish: The container in which you will layer the phyllo dough and spinach mixture.

• Pastry brush: Used to brush olive oil onto each sheet of phyllo dough.

• Knife: Used to finely chop the onion and mince the garlic.

• Cutting board: Provides a surface to chop the spinach, onion, and garlic.

• Measuring cups: Used to measure the feta cheese, ricotta cheese, and olive oil.

• Measuring spoons: Used to measure the salt and black pepper.

• Spatula: Helps to spread the spinach mixture evenly over the phyllo dough.

• Whisk: Used to beat the eggs before adding them to the spinach mixture.

• Cooling rack: Allows the spanakopita to cool for a few minutes before slicing and serving.

Prepare the filling in advance: Mix the spinach, feta cheese, ricotta cheese, onion, garlic, olive oil, eggs, salt, and black pepper the night before and store in the fridge.

Use pre-chopped ingredients: Buy pre-chopped spinach and onion to save chopping time.

Thaw phyllo dough properly: Thaw the phyllo dough in the fridge overnight to ensure it’s ready to use.

Layer phyllo quickly: Use a pastry brush to quickly brush olive oil on the phyllo dough sheets.

Preheat the oven early: Start preheating your oven while you prepare the filling to save time.