What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 spanakopita with homemade phyllo that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Spanakopita With Homemade Phyllo
Spanakopita with Homemade Phyllo (Horiatiki)
Spanakopita recipe (Authentic Greek spinach pie)
Traditional Homemade Spanakopita (Easy From Scratch Greek Spinach Pie)
THE REAL TRADITIONAL GREEK SPINACH PIE
How to make Homemade Phyllo
Vegan Spanakopita with Homemade Phyllo
Spanakopita Recipe Greek Spinach Pie
Homemade Spanakopita Recipe
Traditional Greek Spanakopita recipe (spinach pie) with homemade phyllo
Greek Spinach Pie
Spanakopita no. 2 (Σπανακόπιτα no. 2)
How to Make a Traditional Hortopita, Greek Spinach Pie | Horiatiki Spanakopita
Spanakopita in Phyllo Pastry
How many layers of phyllo dough should I use?
Typically, phyllo dishes should have a finished thickness of 3 to 10 sheets per layer. (A one-pound box of phyllo contains about 20 sheets.) Tip: Phyllo pastries can often be very brittle when baked.
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Why is my spanakopita soggy on the bottom?
The main two reason for soggy spanakopita is the spinach or the ricotta cheese. Spinach must be well wilted. Look for little to no remaining moisture in the skillet. If you do this ahead of time, put it in the fridge, uncovered to let it dry out even more.
Do you put egg in spanakopita?
Mix feta cheese, ricotta cheese, and eggs in a medium bowl until well combined. Stir in spinach mixture. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil.
How do you fold Filo for spanakopita?
Do you need to blind bake filo pastry?
Cut the filo pastry down to the correct size for your muffin tins, then coat the filo pastry with the clarified butter and press into muffin tins creating four layers of buttered filo in each case. Bake for approximately 10-15 minutes until light golden-brown (to blind bake – they should not be completely cooked).
What temperature do you cook filo pastry at?
How do you keep spanakopita crispy?
Bake. Once you’re oven is hot at 350ºF, bake spanakopita in the oven until the top is golden brown and crispy, about one hour.
What do you eat with spanakopita?
Spanakopita is great as either a main or a side dish. As a main course: Serve with rice, a big green salad, or a chickpea salad. As a side dish: Serve it with roast chicken or lamb kebabs.
How long can you keep uncooked spanakopita in the fridge?
STORING SPANAKOPITA
Leftover spanakopita can be kept in the fridge for 2-3 days. Reheat in the oven (180C / 350F) for 10 minutes or until warmed through. I don’t recommend microwaving as this will make the pastry soggy.
Can I use oil instead of butter for filo pastry?
CLASSIC RECIPES using fillo usually calls for brushing dough with melted butter. This keeps the thin leaves separate – prevents “clumping” – so they will bake into flaky layers. USE OLIVE OIL – For healthier results, brush on a light olive or vegetable oil instead of butter.
Can you cook filo pastry the day before?
Phyllo pastry can be prepared ahead of time and covered and refrigerated or frozen and baked just before serving. This method makes phyllo the flakiest. You can sprinkle ingredients between the layers of phyllo or on top before baking.
How healthy is spanakopita?
It is a very good source of dietary fiber, phosphorus, vitamin B1, and choline. It’s easy to see why spinach ranks as one of the most nutritionally dense foods available to us, making spanakopita one of the most nutritionally dense Greek foods!