Kitchen Equipment Needed
- Large skillet
- Mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
- Knife or pizza cutter
Storage and Reheating Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the spanakopita in the oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again. You can also freeze uncooked spanakopita before baking; just ensure they’re well-wrapped in plastic wrap and foil for up to 3 months.
Tips for the Best Spanakopita
- Phyllo dough: Make sure to keep the phyllo dough covered with a damp cloth while you work to prevent it from drying out.
- Add some zest: For a flavor boost, add a squeeze of lemon juice to the filling.
- Experiment with cheeses: Try using a blend of cheeses, such as ricotta or goat cheese, alongside feta for a unique twist.
- Spice it up: Add red pepper flakes or other spices for an extra kick.
Variations and Add-Ons
- Meat lovers’ spanakopita: Add cooked ground meat (like lamb or beef) to the filling for a heartier dish.
- Mushroom spanakopita: Incorporate sautéed mushrooms for an earthy flavor.
- Gluten-free option: Use gluten-free phyllo dough or make a crustless version by baking the filling in a greased pie dish.