Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, spanakopita. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Spanakopita - Meatless Monday - Martha Stewart. I a huge fan of spanakopita and this recipe is definitely a good one. There are a couple of items to tweak for me though to make this a. Spinach, feta, ricotta, and fresh herbs are encased in layers of flaky, buttery phyllo to Spanakopita is often folded into triangles, but we opted to make it into a quick and simple casserole.
Spanakopita is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Spanakopita is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook spanakopita using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Spanakopita:
- Take 1 roll of phyllo pastry
- Make ready 600 g feta
- Take 2 onions
- Take 4 eggs
- Make ready 1 kg spinach
- Make ready Parsley
- Prepare Thyme
- Take Salt
- Make ready Pepper
- Take Extra virgin olive oil
To prepare an authentic spanakopita recipe, feta cheese is crumbled and mixed with spinach into a herby spinach-feta mixture and then wrapped. Spanakopita is a savory Greek pastry packed with flavor. Full of crisp, buttery flaked pastry and rich spinach filling, this appetizer is a hit! My spanakopita comes straight from my own Greek mamma, and her secret makes it the very best!
Steps to make Spanakopita:
- Choose a dish or cake tin to prepare your spinach tart in. Oil the base and then layer sheet by sheet x2 oiling each layer.
- Prepare your spinach mixture. Mix together all the ingredients except the phyllo pastry.
- Use a third of your mixture and layer it on top of your two sheets of phyllo. Repeat with two sheets of phyllo and then treat the process until you have three layers of spinach. Layer the last two sheets of phyllo on top.
- Roll the edges of the pastry around to make the pie water tight. Brush the lid with olive oil.
- Bake the tart at 180’C until the pastry is golden. Gently cool and slice into portions. Serve with salad.
Full of crisp, buttery flaked pastry and rich spinach filling, this appetizer is a hit! My spanakopita comes straight from my own Greek mamma, and her secret makes it the very best! Spanakopita is a popular Greek spinach and feta pie that makes a great vegetarian meal option. I learned to make spanakopita, the Greek spinach and feta casserole encased in filo dough, from a variety of sources — even without the benefit of a Greek grandmother by my side. This spanakopita recipe is sauteed spinach, feta cheese and seasonings, all wrapped up in phyllo dough and baked until golden brown and crisp.
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