How to Make Spanakopita | Spinach Recipe | Allrecipes.com

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Watch how to make this authentic, rich pie stuffed with spinach, onions, cheeses, and herbs that are enfolded in crispy, flaky, phyllo dough. Get tips for working with delicate phyllo, as well as how to avoid a soggy spinach mixture.

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Why do people in the comment section of recipes always argue how it should be done. This is one version. Cooking is art and everyone can be creative in their own way. No one is forced to try a recipe but who knows?! You may like it even better ;)

donnafassano
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My mom used to make this all the time but the only different is she'd use SO much more olive oil lol. Pro tip: My mom would always give us the spinach water to drink as a "warm stock" lol. She'd tell us it had all the nutrients of the spinach and we could not let it go to waste.

mirandapillsbury
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This is my favourite YouTube recipe. No nonsense, straight forward, no mucking around. Love ❤️ it. Thankyou. Perth Western Australia xo

nitakate
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I wont comment on the filling as it is kind of up to the person who mskes it but I have one tip for the philo dough. on the top layers the second philo you lay down fold it half and lay it foldd in the center of the pie. then the rest do as shown. this will prevent the philo being too thin in the centre and thicker around the edges as you can see here. this way the centre will not be soggy like it is here when she cuts into it (6:20). always remember if you can see through the philo to the filling in any part of a pie (6:07) you have to fill it in!! the philo should have the same color all around.

markela
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Hello. Thank you for your question. You are right, you'll find the phyllo dough in the frozen section of your grocery store - it's right next to the puff pastry and frozen pie crusts. Good luck!

allrecipes
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Thank you for your question, v valerie. Eggs are important in this recipe because they hold the filling together. We recommend that you use an egg substitute instead of leaving them out of the recipe.

allrecipes
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A delicious meal - everyone loves it at our house! A real treat!

phoebecatgirl
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Allrecipes, Thank you! I made this for tonight's dinner and it turned out WOW! I didn't add parsley, green onion, garlic & feta cheese (not available at home) and it was an absolute success with Ricotta alone..will definitely try it again. 

nedaaquarius
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I can’t wait to make this tomorrow thank you so much all recipes I can always count on you guys to give me very simple and easy to follow steps and great recipes!

steveburnell
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It’s just a very good recipe.Absolutely delicious 😋

mariaelenafoote
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Thanks for your question. This recipe is using parsley, but dill would be delicious as well!

allrecipes
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Thanks for your questions! You can definitely serve this cold. It is packable and picnic friendly! Enjoy :)

allrecipes
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This recipe looks delicious exactly the way it is!

maggie-qm
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How did the spanakopita come out for you, David? Phyllo can dry out very quickly, so it's a good idea to have it covered with a damp towel, paper towel, or plastic wrap. Try this the next time you use phyllo.

allrecipes
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Very Interesting... I like the idea of adding garlic, parsley & extra onion! 💙

carolgreen
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Puff pastry would be a great alternative to layering the phyllo dough sheets in this recipe. Be sure to check for baking temperature on the box of puff pastry. Let us know how the substitution works for you.

allrecipes
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that's awesome, leek and feta are so good together, try adding abit of nutmeg, feta loves nutmeg!

lulusapples
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I never used ricotta in mine but it looks really good! Will have to try it.

bethb
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Good recipe!! Serve with Greek Lemon Chicken and soup with Galaktoboureko for desert...It's a fine

georgerrust
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I suggest to place the fyllo one horizontaly-one verticaly. (or 2-2). And you put the top fyllos before you fold the bottom ones. This way it seals better. Also because depending the manufacturer some feta cheeses have excess moisture I suggest using your hand to crumble it so some of the extra water will go out.  

kakas