Best 2 Easy Spanakopita Recipes
Spanakopita, a traditional Greek dish, is a delicious and versatile pastry that combines the flavors of spinach, feta cheese, and herbs wrapped in layers of crispy phyllo dough. This article presents a collection of easy-to-follow recipes for making spanakopita, each offering unique variations and tips for achieving the perfect balance of flavors and textures. From the classic spanakopita recipe using fresh spinach and creamy feta to innovative versions featuring sun-dried tomatoes, artichokes, and even a vegan option, this article provides a diverse selection of recipes suitable for any occasion. Whether you're a seasoned cook or a beginner in the kitchen, these recipes will guide you through the process of creating this delectable dish that is sure to impress your family and friends.
Let's cook with our recipes!
EASY SPANAKOPITA APPETIZERS
I love having appetizers on hand in the freezer, especially when the holiday season is fast approaching. This easy spanakopita recipe is one of my all-time favorites. Everyone loves them, they're easy to prep and they bake up in about 20 minutes. —Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 155mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
EASY SPANAKOPITA
A great finger food for get togethers. Easy to make and so good with flaky phyllo dough and spinach.
Provided by Allybee Z
Categories Lunch/Snacks
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Cook the onions in a saute pan with 1 tablespoon each of butter and olive oil until soft and translucent (4 minute on medium).
- Add garlic and cook until fragrant (about another 2 min.).
- Combine onions, garlic, spinach, salt and pepper, hot sauce, egg, feta, Parmesan, and cottage cheeses together in a mixing bowl.
- In a separate bowl, combine the remaining 3 tablespoons each of melted butter and olive oil.
- Grease a 9x13 inch casserole dish.
- Place one sheet of phyllo on the bottom of the dish brush with the butter mixture.
- Top with another sheet of phyllo dough and brush with butter mixture.
- Repeat this process until you have a total of seven sheets of phyllo dough.
- Spread all of the spinach mixture over the top of the last layer of dough.
- Then repeat the process of layering the remaining Place one sheet of phyllo over the spinach mixture and paint it with the oil mixture.
- Repeat with the remaining seven sheets of dough, brushing each new layer with the butter mixture, making sure to butter the top layer.
- Bake at 375°F until the top is golden brown (about 45 minutes).
- Cut spanakopita to make little triangles.
Tips:
- Use fresh spinach: Fresh spinach has a more vibrant flavor and is less likely to be bitter than frozen spinach.
- Squeeze the spinach dry: This will help to prevent the spanakopita from becoming soggy.
- Use a good quality feta cheese: Feta cheese is the key ingredient in spanakopita, so it's important to use a good quality cheese.
- Don't overfill the phyllo dough: The phyllo dough is very thin and can easily tear if it's overfilled.
- Bake the spanakopita until it's golden brown: This will ensure that the phyllo dough is crispy and the filling is cooked through.
Conclusion:
Spanakopita is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's easy to make and can be customized to your own taste. Whether you're a fan of traditional Greek cuisine or just looking for a new and exciting dish to try, spanakopita is sure to please.
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