Easy Spinach Pie Recipe (2024)

FAQs

What are the main ingredients in spanakopita? ›

What is in the spanakopita filling? The key filling ingredients in a classic spanakopita recipe are spinach and feta cheese. And yes, only use quality feta cheese, no other cheese qualifies for spanakopita. To the spinach and feta, we add flavor makers in the form of fresh herbs and aromatics.

Scoring your spanakopita after you've assembled it (prior to baking it) vents the pie, which also helps it from getting soggy. Also, using as shallow of a pan as possible keeps steam and sogginess to a minimum. You can use olive oil instead of butter (or a mix) to brush on the phyllo.

How to Store Spanakopita. Store leftover spanakopita in an airtight container in the fridge for up to three days. Reheat in the oven until heated through.

Mediterranean hartwort. Substitute with lovage or just omit in case both are out of season. Chard.

Spanakopita is a Greek spinach pie typically containing cheese such as feta and/or ricotta. Our version is low in calories while high in fibre, iron and calcium. It's also diabetes-friendly and suitable for vegetarians.

Can I freeze Spanakopita? Yes you can freeze Spanakopita! Just place in an airtight container and it will keep for up to 2 months. You can just pop the Spanakopita in the oven when ready to eat to warm back up, no need to thaw first.

The main differences between puff pastry and phyllo dough are their fat content and preparation. Puff pastry is a laminated dough that gets its signature airy puff from layers of butter, while phyllo dough is comparatively low-fat. Phyllo dough is mostly flour and water and can dry out easily.

Keep Phyllo From Drying Out

Once phyllo dries out it cracks and shatters like centuries old parchment. There's nothing you can do to save it. Likewise, soggy phyllo produces a mess of another kind. To keep the sheets from drying out, place a clean, damp (not wet) towel over the stack of phyllo sheets.

The best side dishes to serve with Spanakopita are Greek salad, Tzatziki, hummus, Greek yogurt, cheese dip, southwest salad dressing, falafel, roasted vegetables, lemon roasted potatoes, Greek rice, Mediterranean quinoa salad, and orzo salad.

Anything between 40 and 140 degrees (F) is the danger zone for bacterial growth. A transparent pie, or custard based pie will only last a couple of hours before bacteria begin to grow. They need to be kept refrigerated at all times.

Can you eat spanakopita the next day? ›

The Spanakopita can be made ahead and left in the refrigerator, covered, for a day, then baked when you're ready. Or you can make it ahead and fully bake it, let it cool completely, and refrigerate. Then when you're ready to serve just reheat in the oven at 350 degrees until warmed through.

The best side dishes to serve with Spanakopita are Greek salad, Tzatziki, hummus, Greek yogurt, cheese dip, southwest salad dressing, falafel, roasted vegetables, lemon roasted potatoes, Greek rice, Mediterranean quinoa salad, and orzo salad.

Spanakopita is a pie that sports history of its own, too. The origins of spanakopita are difficult to trace, although some say it may have originated in Greece over 400 years ago. The savory snack may be related to ispanakli, a similar Turkish dish.

Traditionally, filo dough is made from wheat flour, water and a small amount of oil or melted butter. Sometimes, a small amount of vinegar is added into the dough as well. It's first rolled out and then stretched by hand into very large, extremely thin sheets.

Filo dough is made with flour, water and a small amount of oil. Homemade filo takes time and skill, requiring progressive rolling and stretching to a single thin and very large sheet. A very big table is used, preferably with a marble top.