Best Spanakopita Ever
ID: 7d1ad47e...
An easy and exceptionally crispy Greek Spanakopita recipe. It features a rich, creamy spinach and cheese filling made with sheep's milk feta and ricotta, all encased in beautifully golden, flaky layers of phyllo dough.
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🍳 烹饪流程
1. Chop the spinach, spring onions, dill, and chives, then combine them in a bowl with feta, ricotta, spices, and eggs. → 2. Butter a baking pan and layer 5-7 sheets of phyllo dough, brushing each sheet with melted butter. → 3. Spread the spinach cheese filling evenly over the bottom phyllo crust. → 4. Top with another 5-7 sheets of buttered phyllo, tuck the edges, brush with egg wash, slice into squares, and sprinkle with sesame seeds. → 5. Bake at 375°F for 30-35 minutes until beautifully golden and crisp.
烹饪步骤
简要烹饪顺序
1. Chop the spinach, spring onions, dill, and chives, then combine them in a bowl with feta, ricotta, spices, and eggs. → 2. Butter a baking pan and layer 5-7 sheets of phyllo dough, brushing each sheet with melted butter. → 3. Spread the spinach cheese filling evenly over the bottom phyllo crust. → 4. Top with another 5-7 sheets of buttered phyllo, tuck the edges, brush with egg wash, slice into squares, and sprinkle with sesame seeds. → 5. Bake at 375°F for 30-35 minutes until beautifully golden and crisp.
开场介绍
An easy and exceptionally crispy Greek Spanakopita recipe. It features a rich, creamy spinach and cheese filling made with sheep's milk feta and ricotta, all encased in beautifully golden, flaky layers of phyllo dough.
步骤 1
Roughly chop 1 pound of pre-washed baby spinach and transfer it to a large mixing bowl.
步骤 2
Thinly slice 3 spring onions and add them to the bowl with the spinach.
步骤 3
Finely chop fresh dill (about 4 tablespoons) and add it to the mixture.
步骤 4
Chop a handful of fresh chives (about 2 tablespoons) and add them to the bowl.
步骤 5
Crumble 3/4 pound of sheep's milk feta cheese on top of the greens.
食材清单
重要提醒
Try to avoid using the milk solids at the bottom of the melted butter bowl; using just the clear fat acts like clarified butter and keeps the phyllo extra crispy.
If using thin phyllo dough instead of country-style, increase the layers to 7 or 8 sheets for both the top and bottom crusts.
Feta cheese is naturally salty, so keep the added salt to a minimum (about 1/2 teaspoon) to prevent the filling from becoming overly salty.
Spanakopita freezes beautifully. You can freeze individual baked pieces and reheat them in the oven anytime.
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