Spinach Pie - The Recipe Critic (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.

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

The key to the filling is to remove as much water from the spinach as you can so it doesn't make the pastry base soggy. We do not cook the spinach – the filling flavour is better made with raw rather than cooked spinach.

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.

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.

Dill and Fresh Herbs: Nature's Flavor Enhancers

The inclusion of dill and other fresh herbs in spanakopita not only elevates its taste but also contributes to its nutritional value. Dill is a good source of vitamins A and C, as well as minerals like calcium and manganese.

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.

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.

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.

When you're ready to cook them, continue with step 10. No need to defrost before baking.

Is puff pastry the same as phyllo dough? ›

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.

It has been our experience that the end products taste much fresher and remain much crisper when they are frozen unbaked. Reheating the already baked and frozen products doesn't give the same satisfactory results.

This is an authentic Greek spanakopita pie recipe featuring layers of crispy, flaky phyllo dough and a rich spinach and feta cheese filling. Serve warm for an impressive but easy to make vegetarian main dish.

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.