Oh my goodness, let me tell you about the magic of Spanakopita II! This Greek pastry is like a warm hug for your taste buds, wrapped in crispy, flaky phyllo dough and bursting with vibrant spinach and tangy feta cheese. I remember the first time I had this delightful dish at a family gathering; it was love at first bite! The aroma of sautéed onions and garlic wafting through the kitchen was simply irresistible. Trust me, once you try making this at home, you’ll find yourself craving it again and again. It’s the perfect appetizer for impressing guests or just enjoying a cozy night in. So, let’s dive into making this deliciousness together!
Ingredients
Gathering the right ingredients is key to making the best Spanakopita II! Here’s what you’ll need:
- 1 package phyllo dough (make sure it’s thawed!)
- 1 lb fresh spinach, chopped
- 1 cup feta cheese, crumbled (the creamier, the better!)
- 1 onion, chopped (I love using yellow onions for a hint of sweetness)
- 2 cloves garlic, minced (because garlic makes everything better!)
- 3 eggs, beaten (they help to bind everything together)
- 1/4 cup olive oil (extra virgin if you can for a richer flavor)
- Salt and pepper to taste (don’t be shy with the seasoning!)
With these ingredients on hand, you’ll be well on your way to creating a delicious Spanish treat that everyone will adore!
How to Prepare Spanakopita II
Preheat and Sauté
Alright, let’s get this deliciousness rolling! First, preheat your oven to 375°F (190°C). Trust me, this is the perfect temperature to get that golden crust. While that’s heating up, grab a skillet and pour in about 1/4 cup of olive oil. Sauté the chopped onion and minced garlic over medium heat until they’re soft and fragrant—about 3-5 minutes should do it. You want that lovely aroma to fill the kitchen and get your taste buds tingling!
Add Spinach and Combine
Next, it’s time to add the star of the show—your chopped spinach! Toss it into the skillet and cook until it’s wilted, which should only take a couple of minutes. Make sure to stir it well, letting all those delicious flavors meld together. Once that’s done, take the skillet off the heat and let it cool for a few minutes. In a large bowl, combine the spinach mixture with the crumbled feta cheese and beaten eggs. Sprinkle in some salt and pepper, and mix it all up until it’s beautifully combined. This filling is where the magic happens!
Layer Phyllo Dough
Now, let’s get to the fun part—layering the phyllo dough! Take your package of thawed phyllo and carefully unroll it. Lay the first sheet in a greased baking dish, then brush it with a bit of olive oil. You’ll want to repeat this process for about 6-8 sheets, brushing each layer generously with oil. Once you have a nice, sturdy base, spread the spinach and feta mixture evenly over the phyllo layers. Cover the filling with more phyllo, again brushing each layer with olive oil. This will give you that irresistible flaky texture we all love!
Bake the Spanakopita II
It’s almost time to indulge! Pop your layered masterpiece into the preheated oven and bake for about 30-40 minutes, or until the top is golden brown and crispy. Keep an eye on it—this is the moment you’ve been waiting for! Once it’s out of the oven, let it cool for a few minutes before slicing. You’ll want to serve it warm to enjoy that amazing flaky texture and melty filling. Trust me; it’s worth the wait!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for weeknight dinners or last-minute gatherings.
- Flavorful and satisfying, with a wonderful balance of spinach and creamy feta.
- Vegetarian-friendly, making it an excellent choice for meatless meals.
- Impressive enough to serve at parties, yet simple enough for everyday enjoyment.
- Customizable—feel free to add herbs or spices to suit your taste!
Tips for Success
To make your Spanakopita II truly shine, here are a few pro tips! First, when working with phyllo dough, keep it covered with a damp cloth to prevent it from drying out—trust me, you don’t want that to happen! Also, don’t be afraid to adjust the seasoning; taste your filling before it goes into the oven and tweak it to your liking! If you’re feeling adventurous, try adding fresh herbs like dill or parsley to the spinach mixture for an extra flavor boost. These little touches will elevate your dish to the next level!
Variations
Want to mix things up with your Spanakopita II? Here are some fun variations to try! You can swap out the spinach for kale or Swiss chard if you’re in the mood for a different green. For a flavor twist, add sun-dried tomatoes or artichoke hearts to the filling. Feeling adventurous? Toss in some herbs like dill or mint for a fresh kick! You could even experiment with different cheeses, like ricotta or a sharp cheddar, to create your unique spin on this classic dish!
Storage & Reheating Instructions
Now, if you happen to have any leftovers (which is rare, trust me!), storing your Spanakopita II is super simple! Just let it cool completely, then wrap it tightly in plastic wrap or aluminum foil and pop it in the fridge. It’ll stay fresh for about 3-4 days. When you’re ready to enjoy it again, preheat your oven to 350°F (175°C) and reheat for about 15-20 minutes, or until it’s warmed through and the phyllo is crispy again. You can also microwave individual pieces for a quick snack, but I recommend the oven for that perfect flakiness!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, but here’s a general breakdown for each serving of Spanakopita II:
- Calories: 250
- Fat: 15g
- Protein: 8g
- Carbohydrates: 20g
- Sugar: 2g
- Sodium: 300mg
- Fiber: 2g
- Cholesterol: 50mg
This delicious treat packs a flavorful punch while still being a satisfying option for a meal or snack!
Frequently Asked Questions
Got questions about Spanakopita II? I’ve got you covered! Here are some common queries that pop up:
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and drain it well before adding to your filling. This helps avoid excess moisture.
How do I know when it’s done baking?
Look for a beautiful golden-brown top! It should be crispy and flaky. If you gently shake the dish, the filling shouldn’t jiggle too much.
Can I prepare this in advance?
Yes! You can assemble it a day ahead and keep it in the fridge before baking. Just remember to add a few extra minutes to the baking time if it’s cold from the fridge!
Is Spanakopita II suitable for freezing?
Definitely! You can freeze it before or after baking. Just wrap it tightly, and when you’re ready to enjoy, bake it straight from the freezer, adding a bit of time to ensure it’s heated through.
What can I serve with it?
This dish pairs beautifully with a refreshing Greek salad or some tzatziki sauce for dipping. Enjoy!
Spanakopita II: 7 Irresistible Layers of Flavorful Bliss
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Spanakopita II is a delicious Greek pastry filled with spinach and feta cheese, wrapped in flaky phyllo dough.
Ingredients
- 1 package phyllo dough
- 1 lb fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 eggs, beaten
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onion and garlic until soft.
- Add chopped spinach and cook until wilted.
- Remove from heat and let cool slightly.
- In a bowl, combine spinach mixture, feta cheese, and beaten eggs. Season with salt and pepper.
- Layer phyllo dough in a greased baking dish, brushing each layer with olive oil.
- Spread the spinach mixture evenly over the phyllo layers.
- Cover with more phyllo, brushing each layer with oil.
- Bake for 30-40 minutes or until golden brown.
Notes
- Serve warm for best flavor.
- Can be made ahead and frozen before baking.
- Adjust seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: spanakopita, Greek pastry, spinach pie