![]() ![]() Use a clean kitchen towel to squeeze all excess moisture out of spinach. Be sure your frozen spinach is completely thawed before incorporating.Look for quality feta cheese if you can find it, there really is no other cheese that can fill its place in this Spanakopita.You can find phyllo dough in the freezer section of your grocery store near pie crust and frozen puff pastry.Allow it to thaw overnight in the fridge. To thaw your phyllo dough remove it from the freezer and keep it in its original packaging.Let your spinach filling cool completely before incorporating the eggs and filling the dough, believe me you don’t want soggy phyllo dough as it won’t crisp properly.If you’d like to pair this dish with some other treats or dip it in some great spreads, feel free to try out some of the following: This recipe makes a great side dish for big dinners, great finger food for parties, or even as a dish all on its own to be devoured by the plateful. You’ll want to use about 1½ pounds of fresh spinach for this recipe. Roughly chop the spinach and you’re good to go. ![]() Wilt the spinach in a pan with some oil and drain after removing. If you’re using fresh spinach be sure to cut off the stems before incorporating. Thawed frozen spinach can bring a lot of liquid to this dish so be sure that it’s been completely drained before incorporating. Now my recipe calls for frozen spinach that has been completely thawed. Whether you’re opting for fresh or frozen, the spinach must be cooked down to form our filling so be sure to sauté it with onions as instructed above. When cooked it crisps up and forms airy little layers that just melt in your mouth when eaten. Not to be confused with puff pastry, phyllo (also known as filo) is a very thin unleavened Middle Eastern dough that is used in pastries like baklava. My recipe is traditional as it incorporates all of these ingredients to make a stellar appetizer! This is a delicious savory little pastry that I can’t wait to share with you all. Some fillings include feta cheese, onions, and egg. This is a Greek dish, a savory pie that is usually stuffed full of rich spinach filling all wrapped up in crispy phyllo dough. ![]() Then remove them from the oven and let them cool for a few minutes before serving. Now, transfer the spanakopita to the preheated oven and bake them for about 30 minutes or until they are golden brown in color and crispy. Then brush them with butter and sprinkle them with Parmesan cheese if you wish. Once all the spanakopita has been formed, place the triangles on the prepared baking sheets. Be sure to take it out of the freezer to allow it to thaw completely before using it. Phyllo pastry – I use frozen phyllo pastry whenever I cook with it as it’s cuts cooking time down quite a bit.Butter – I usually always use unsalted butter to control the sodium content of our dish.Spices – Our flavor secret weapons today is dried oregano and nutmeg.Eggs – The eggs will bind our filling and allow for a really satisfying filling.I love to sprinkle some over the triangles but feel free to omit it. We will also be using some grated Parmesan cheese which is totally optional. Cheese – I’m using feta cheese which is what’s traditionally used in this.Lemon – Fresh lemon juice is always best.Spinach – I used frozen spinach for this recipe, if you’d like to opt for fresh I have information on substituting this ingredient below.Onion – I used both diced white onion and green onion for this dish.Olive oil – We’re using this neutral tasting oil to cook down our onions as the base of our filling.Don’t let these savory triangles intimidate you, they’re quite easy to make! So let’s get into it! If you’re unfamiliar with any of the ingredients used today or even Spanakopita in general, don’t worry I’ve got you covered. If you’re looking for an appetizer that will impress a crowd then look no further because the answer is right here. It includes some bright acidic lemon juice, salty and crumbly feta, and some perfectly crisp and flaky phyllo dough. This Greek appetizer really encapsulates a lot of those familiar flavors. Sometimes I just get a craving for Mediterranean dishes, there’s just something about the fresh ingredients from this region that I find so inspiring. ![]()
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