Best 2 Mama Voulas Spanakopita Recipes

**Spinach pie**, known as spanakopita, is a beloved dish in Greek cuisine, enjoyed by people of all ages. It's a savory pastry made with layers of filo dough encasing a flavorful filling of spinach, feta cheese, onions, herbs, and seasonings. This article presents two variations of this classic recipe: a traditional spanakopita recipe and an air fryer spanakopita recipe. Both recipes offer a detailed guide, making it easy for home cooks to prepare this delicious dish. The traditional spanakopita is baked in the oven, resulting in a golden brown and crispy exterior, while the air fryer spanakopita offers a healthier alternative with a crispy texture, cooked in less time. Additionally, the article includes a vegan spanakopita recipe, catering to those with dietary preferences. Each recipe provides step-by-step instructions, ensuring a successful cooking experience. So, whether you prefer the traditional baked spanakopita, the healthier air fryer version, or the plant-based vegan option, this article has you covered.

Here are our top 2 tried and tested recipes!

SPANOKOPITA

Spanokopita image

Provided by Ina Garten

Categories appetizer

Time 47m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Steps:

Preheat oven to 400 degrees F.
Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

VASILOPITA

Vasilopita image

Provided by Krystina Castella

Categories Cake Nut Breakfast Bake Vegetarian New Year's Day Tree Nut Almond Winter Pescatarian Peanut Free Soy Free Kosher

Yield Makes 1 cake (serves 8 to 10)

Number Of Ingredients 14

Ingredients

3/4 cup blanched, slivered almonds
1/3 cup light brown sugar
1 tablespoon honey
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon mahlab or 1 tablespoon anise seed
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
6 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 cup milk
A coin or hard candy

Steps:

To Prepare:
Preheat the oven to 350°F. Butter a 9-inch round cake pan and a 4-inch round cake pan.
To Make the Cake:
Combine the almonds, brown sugar, and honey in a small bowl, and set aside. Mix the flour, baking powder, baking soda, and mahlab in a medium bowl, and set aside. In a large bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon juice and vanilla. Add the flour mixture to the butter mixture, alternating with the milk, and mix well.
To Bake the Cake:
Divide one-third of the nut mixture between the two prepared pans, scattering it in an even layer over their bottoms. Fill the smaller (4-inch) pan two-thirds full of batter, then pour half of the remaining batter into the larger (9-inch) pan. Bake both layers for 20 minutes, until the cakes become a bit firm. Sprinkle half of the remaining almond mixture in an even layer over both cakes, and lay the coin on top of one of the partly baked cakes. Pour the remaining batter on top of each cake. Bake for another 20 to 25 minutes, until a knife inserted in the center of each comes out clean. Let the cakes cool in their pans for 10 minutes.
To Serve:
Remove the cakes from their pans, and place the smaller one on top of the larger. Top with the remaining almond mixture, and serve warm.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the spinach is well-drained before using it in the filling.
Use a large bowl to mix the filling ingredients so that you have plenty of room to work.
Be careful not to overmix the filling, as this can make it tough.
Use a light touch when rolling out the filo dough, as it is very delicate.
Brush the filo dough with melted butter before adding the filling, as this will help to prevent it from sticking together.
Bake the spanakopita until the filo dough is golden brown and the filling is hot and bubbly.
Let the spanakopita cool for a few minutes before slicing and serving.

Conclusion:

Spanakopita is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great make-ahead meal, as it can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. With its flaky filo dough, flavorful spinach filling, and creamy feta cheese, spanakopita is sure to be a hit with everyone who tries it.