Frederic Melton
Spanakopita is a Greek spinach pie with a crispy, flaky phyllo crust. It is a delicious and healthy staple of Greek cuisine. The pie is filled with spinach, herbs, and feta cheese, although some recipes include ricotta, cottage cheese, and cream cheese. The phyllo dough is brushed with olive oil or butter, and the spinach is cooked with onions, garlic, and herbs. The pie is then baked until golden brown and crisp. Spanakopita can be served as a side dish or main course and is often accompanied by a Greek salad, olives, or tzatziki.
| Characteristics | Values |
|---|---|
| Type of Dish | Savory Greek pie |
| Main Ingredients | Spinach, Feta Cheese, Phyllo Dough |
| Other Ingredients | Herbs, Eggs, Olive Oil, Butter, Onions, Garlic, Dill |
| Variations | Ricotta, Cottage Cheese, Cream Cheese, Meat, Mushrooms, Tomatoes, Kale |
| Baking Instructions | Preheat oven to 350°F-375°F, bake for 45 mins to 1 hour until golden brown |
| Serving Suggestions | Greek Salad, Tzatziki, Lamb, Lemon Chicken, Olives, Roasted Greek Meatballs |
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What You'll Learn
Feta cheese is the most popular cheese used in spanakopita
Spanakopita is a delicious Greek spinach pie with a crispy, flaky phyllo crust. It is a popular dish in Greece and is often served as a side or main course. The star of the show when it comes to the filling of this traditional pie is feta cheese. This savoury, salty cheese is the perfect complement to the spinach and herbs that are also used in the filling.
Feta is a Greek brined curd cheese traditionally made from sheep's milk or a mixture of sheep's and goat's milk. It has a tangy, salty flavour and a rich, creamy texture. It is a popular cheese in Greece and is used in many dishes, including spanakopita. When making spanakopita, it is best to buy a block of feta and crumble it yourself, as pre-crumbled feta can be coated in anti-caking agents and preservatives.
The salty, creamy feta is the perfect contrast to the spinach filling, which can be made with fresh or frozen spinach. It is important to ensure that all the excess moisture is squeezed out of the spinach before mixing with the feta, to prevent the spanakopita from becoming soggy. Herbs such as parsley, dill and scallions are also added to the filling, along with eggs, which help to bind everything together.
Some recipes also include other types of cheese in addition to feta. Ricotta, cottage cheese, and cream cheese can be added to make the filling creamier and richer. However, feta is the most popular cheese used in spanakopita and is the main cheese in most recipes. The salty, tangy flavour and creamy texture of feta make it the perfect choice for this traditional Greek dish.
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Other cheeses used include ricotta, cottage, cream, and cream cheese
Spanakopita is a Greek spinach pie that is traditionally made with feta cheese. However, other cheeses can be used to create different flavours and textures. Ricotta, for example, can be used to create a creamier filling. This can be substituted for part of the feta cheese or used in equal quantities alongside it. One recipe suggests mixing ricotta with feta and eggs before stirring in the spinach mixture.
Cottage cheese is another alternative to feta. This can be used in conjunction with feta, as in one recipe, or as a substitute. Ricotta can also be used in place of cottage cheese.
Cream cheese is also used in some recipes, often in conjunction with cottage cheese and feta.
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Fresh block feta is preferable to pre-crumbled feta
Spanakopita is a Greek spinach pie with a filling of spinach and feta cheese, wrapped in phyllo or filo pastry. It is a popular dish that can be served as a side or main course.
When making Spanakopita, it is important to use fresh block feta cheese that you crumble yourself, rather than pre-crumbled feta. This is because the pre-crumbled variety is often coated with anti-caking agents and preservatives, which can affect the flavour. Fresh block feta has a better flavour and texture, and crumbling it yourself ensures that the cheese is coated only in the natural brine that it is packaged in. This keeps the feta moist and helps it melt more easily when baked.
Fresh block feta is also more versatile and can be cut into cubes or slices, depending on your preference. It can be added to the Spanakopita filling in larger chunks, which will create a creamy texture as it melts. Crumbling the feta yourself also allows you to control the size of the crumbles, ensuring that they are evenly distributed throughout the pastry. This will create a more consistent texture and flavour in each bite.
Additionally, fresh block feta tends to be of higher quality, as it is usually crafted by small-batch cheesemakers who use traditional methods and high-quality milk. These artisans often produce feta with a more complex flavour profile, which can enhance the taste of the Spanakopita.
Overall, using fresh block feta that you crumble yourself is the best option for Spanakopita. It ensures a superior flavour, texture, and melting quality, resulting in a more delicious and authentic Greek spinach pie.
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Feta can be substituted with ricotta for a creamier filling
Spanakopita is a traditional Greek dish that consists of spinach, cheese, and herbs wrapped in phyllo dough. The cheese used in the filling is typically feta, but you can substitute it with ricotta for a creamier filling.
Feta is a Greek brined curd cheese with a salty and tangy taste. It is made from sheep's milk or a mixture of sheep and goat's milk. Feta is a key ingredient in many Greek recipes, including spanakopita. However, some people may find the taste of feta too strong or salty, or it may be difficult to find in some locations.
Ricotta, on the other hand, is an Italian whey cheese with a mild and creamy taste. It is made from sheep, cow, goat, or Italian water buffalo milk. Ricotta is commonly used in dishes such as lasagna, ravioli, and cannoli.
When substituting ricotta for feta in the spanakopita recipe, you may need to adjust the amount of salt and other seasonings added to the filling. Additionally, the texture of the filling may be slightly different due to the creamier nature of ricotta compared to the crumbly texture of feta.
It is worth noting that some spanakopita recipes already include ricotta in the filling along with feta. In this case, you would simply increase the amount of ricotta used and decrease or omit the feta, depending on your preference.
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Spanakopita is a Greek spinach and cheese pie
The key to making delicious spanakopita is to ensure that the spinach filling is not watery. This is achieved by squeezing out as much excess liquid as possible from the cooked spinach before mixing it with the other ingredients. It is also important to season the filling adequately, commonly with herbs such as dill and parsley, as well as onions, garlic, and eggs.
While feta cheese is the traditional choice for spanakopita, some variations of the recipe include additional cheeses such as ricotta, cottage cheese, and cream cheese. These cheeses can be mixed with the feta or used as substitutes for a creamier filling. The type of spinach used can also vary, with fresh or frozen spinach being suitable options. However, it is crucial to wilt and drain the spinach thoroughly to remove excess moisture.
Spanakopita is a versatile dish that can be served in different ways. It can be made into triangles or cut into squares when served on a platter. It can also be baked in a baking dish and served in slices, similar to a Greek spinach pie. The pie can be assembled in advance and baked later, making it a convenient option for hosting or preparing meals ahead of time.
Spanakopita has gained popularity for its delicious combination of flavours and textures, with the crispy phyllo pastry complementing the savoury spinach and cheese filling. It is a staple in Greek cuisine and has become a beloved dish worldwide, with many adaptations and variations to suit different tastes and dietary preferences.
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Frequently asked questions
Feta cheese is used in spanakopita.
Yes, you can use other cheeses such as ricotta, cottage cheese, and cream cheese.
Yes, pre-crumbled feta cheese will work, but using a block of feta cheese and crumbling it yourself will result in a better flavor.
