The Best Greek Spanakopita
ID: ac9fcd65...
An updated classic Greek spinach pie (Spanakopita) with a rich, flavorful filling of spinach, feta, and ricotta cheese encased in flaky, golden-brown phyllo dough. This recipe features a clever breadcrumb technique to guarantee a perfectly crispy, non-soggy bottom crust.
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🍳 調理の流れ
Mix the cheeses, dill, oil, scallions, seasonings, spinach, and eggs to make the filling. → Spread breadcrumbs on the bottom of the baking pan and layer the base phyllo sheets, drizzling with melted butter. → Pour in the filling, fold the overhanging phyllo sheets over it, and add top layers. → Crinkle the reserved top phyllo sheets like accordions, place them on top, drizzle with butter, and score into pieces. → Bake at 400°F (200°C) on the center rack for 45 minutes, then move to the bottom rack for 15 minutes.
調理手順
簡単な手順
Mix the cheeses, dill, oil, scallions, seasonings, spinach, and eggs to make the filling. → Spread breadcrumbs on the bottom of the baking pan and layer the base phyllo sheets, drizzling with melted butter. → Pour in the filling, fold the overhanging phyllo sheets over it, and add top layers. → Crinkle the reserved top phyllo sheets like accordions, place them on top, drizzle with butter, and score into pieces. → Bake at 400°F (200°C) on the center rack for 45 minutes, then move to the bottom rack for 15 minutes.
イントロ
An updated classic Greek spinach pie (Spanakopita) with a rich, flavorful filling of spinach, feta, and ricotta cheese encased in flaky, golden-brown phyllo dough. This recipe features a clever breadcrumb technique to guarantee a perfectly crispy, non-soggy bottom crust.
ステップ 1
Preheat your oven to 400°F (200°C). Coarsely chop the fresh baby spinach leaves and set them aside.
ステップ 2
Thinly slice the scallions. Soak them in a bowl of cold water so any dirt sinks to the bottom, then lift them out with a strainer and shake off excess water.
ステップ 3
In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl), add the feta cheese and ricotta cheese.
ステップ 4
Add black pepper, salt, dried dill, and olive oil to the cheese mixture, then mix until combined.
ステップ 5
Add the prepared scallions and coarsely chopped spinach in small batches to the mixer, blending on low speed until everything is incorporated.
材料リスト
重要なメモ
Always thaw phyllo pastry in the refrigerator overnight and let it sit at room temperature for at least 1 hour before using to prevent breaking.
Keep exposed phyllo sheets covered with a clean kitchen towel while working to prevent them from drying out.
Using salted butter adds a richer flavor to the pastry layers, but unsalted butter with a pinch of salt works too.
The layer of breadcrumbs at the bottom is crucial as it absorbs moisture released by the fresh spinach during baking.
Adjust the bottom-rack baking time based on your oven; if your oven runs hot on the bottom, skip the rack-move to avoid burning.
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