How to Make Spanakopita
Step #1: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). This Greek Spanakopita recipe is one of my favorites. I have made it for dinner, parties, and showers, and it is always a hit! This dish is so versatile and you can serve it as a main dish with sides to pair with it. You can enjoy this dish as a main course, appetizer, or snack. Serve it warm or at room temperature. Its combination of fresh greens and creamy cheese makes it a beloved dish in Greek cuisine. Step #3: Unroll the thawed phyllo dough and place it between two slightly damp kitchen cloths to keep them moist as they will dry out quickly. Step #4: Prepare a 9×13 baking dish by brushing the bottom and the sides with olive oil. Step #5: One by one, place 3 sheets of phyllo dough in the bottom of the dish and brush each with olive oil before adding the next one. Step #7: Similarly to the last step, place two sheets of the phyllo dough on the long ends of the baking dish with the long edge of the phyllo dough draped halfway over the side of the dish, then repeat with the other side. The parts of the phyllo dough that are draped outside of the baking dish will be used to wrap over the top in a later step – don’t do that now. Step #8: Now, brush olive oil on the parts of the phyllo sheets that are in the baking dish. Step #10: Take one of the long sides of the phyllo dough that is draped outside of the baking dish and fold that over the top of the filling. Continue doing this going around the dish until all the phyllo dough is wrapped over the top of the filling. Step #13: Brush olive oil on the top of the phyllo dough. Step #15: Use a sharp knife to cut the pie into 12 equal pieces. To reheat, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake for 10-15 minutes until warm and crispy. Avoid microwaving to maintain the phyllo’s crispiness.
