What Greek would I be if I didn’t share my spanakopita recipe. This is a staple in my family, let alone a fan favorite among most Greek food festivals.
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YiaYia’s Greek Spanakopita
Description
Ingredients
Instructions
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In a large bowl, mix with a spoon to combine all the ingredients.
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Let the phyllo dough lay flat on a table, and cover with a damp kitchen towel (the dough dries out very easily and can tare, which is why we need it moist).
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On a cutting board, grab 1 sheet of dough, and fold it in half. Using a knife, cut the dough into 3 long strips.
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Taking a pastry brush, slather melted butter onto 1 strip of dough.
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Using a spoon, add 1 spoon of Spanakopita mixture to the top-left corner of the dough sheet. Then, begin the fold the strip of dough like a flag. You should end up with a triangle-looking shape at the end.
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To finish up the Spanakopita, spread more butter onto both sides, and fold in any leftover seams that need sealed.
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You have 2 options, cook as is, or freeze to cook at a later time. If you want to choose to freeze, just make sure you use plenty of wax paper in between layers since the dough is still fragile.
If you bake right away, place the Spanakopita onto a baking pan with plenty of spray cooking oil. Bake at 375-400 until crispy.
greek, mediterranean, spinach, feta, appetizer
Easy to follow and froze well to make another time for company!