Spanakopita

In my restaurant days, Greek spinach pie, folded into large triangles for each serving, was one of the signature vegetarian dishes that was constantly on the menu. Back then it was an exotic dish.

Luckily spanakopita – with his cheesy filling of spinach, feta, scallions and herbs, all encased in layer upon layer of crispy, buttery phyllo– is now a mainstream dish, and the ingredients are easy to find.

Spanakopita Pie vs. Triangles

There is no hard and fast rule about what shape the cake (or cakes) should be. You can make small or large triangles by folding the filling into the dough, or prepare them in any shape and size casserole dish for cooking with the family. For this recipe I use a 9×13 inch baking dish.

It’s handy to have on hand as a side dish for a large gathering or as a main course for a potluck or vegetarian dinner. Serve it with a large salad or a mezze platter with hummus, olives, tomatoes, pickles and flatbread.

How to prepare spinach for spanakopita

I’ve always used thawed chopped spinach for spanakopita (no cooking necessary).

In a recent mini-survey of the various Middle Eastern markets in my neighborhood, I grilled the ladies who bake and sell squares of large cakes in their little shops. They agreed unanimously Chopped Frozen Spinach is the way to goso I pass on to you their wisdom which validated my original instincts.

Spinach has a lot of water that needs to be removed. Here’s what to do:

• to thaw it out Just leave it at room temperature, or if you’re short on time, pop it in the microwave.
• You must then squeeze out as much water as possible. You can do this with your hands over the sink, but it’s pretty messy. I prefer to snuggle up a few large handfuls in a tea towel and twist and squeeze out the copious liquid.

Choose a towel you don’t get too attached to; The green stain will come out in the wash, but just in case it doesn’t, you don’t want to ruin your favorite dish towel.

What is the best cheese for Spanakopita?

Feta is not just feta, so choose one you like. Greek feta is made from at least 70 percent sheep’s milk; the rest could be goat or cow milk.

Salty, dry, crumbly, and flavorful, feta is an excellent choice. My favorite is Bulgarian feta, made from sheep’s milk and a yogurt culture. It’s tangy and creamy.

Honestly, any feta will do here, but if you’ve never given it some thought you’ll have an incentive to try a few different types. You pay more for crumbled feta so why not buy a block? It’s easy to crumble!

What is phyllo?

Although the small shops in my neighborhood sell thawed phyllo packets, I think it’s better to buy it frozen and thaw it yourself.

To thaw Phyllo, Leave it in its packaging in the refrigerator the night before use. To prevent it from becoming dry and flaky, use the phyllo within 24 hours of thawing.

Working with Phyllo can be a bit buggy. Each paper-thin sheet needs to be brushed with melted butter and layered in a casserole dish. About half the layers from the pack go on the bottom, the filling on top, and the other half the leaves on top.

A few tips for working with Phyllo:

• Place the stack of phyllo next to the casserole dish and brush the top layer with butter.
• If you need to pause at any point, Cover the stack with a slightly damp tea towel, but don’t leave it there for too long or the dough will dry out.
• Don’t worry too much about a few cracks here and there. There will be another layer to cover them!
• Most one-pound packs have about 18 leaves; If yours is different, just use half of it on the bottom and half on top.

How to trim and score Phyllo

Once you finish layering the phyllo, you’ll have a lot of messy looking overhang around the pan. Cut it with a thin, sharp knife and trim off the excess. No need to pin or fold the phyllo. Just give it a good trim.

Finally, cut the dough into squares, piercing the top layer of dough all the way through without cutting too deeply into the filling. This makes serving much easier.

What to serve with Spanakopita

Spanakopita is suitable both as a main course and as a side dish.

• As main course: Serve with rice, a large green salad or a chickpea salad.
• As an accompaniment: Serve with fried chicken or lamb kebabs.

To advance, store and freeze spanakopita

You can prepare a spanakopita casserole ahead of time. Cover tightly with foil and refrigerate for up to 24 hours before baking.

To freeze unbaked spanakopita, butter the top layer and wrap well in cling film and then in foil. It can be frozen for up to three months. When ready to cook, unwrap the casserole, brush with more butter and place the frozen cake in the oven. Baking should take 10 to 20 minutes longer than a freshly made cake.

Baked onceThe leftover cake will keep in the fridge for two to three days. Heat in the oven at 350oF for 15 to 20 minutes or until quite hot.

Try these other great spinach recipes

• Spinach gratin with hard boiled eggs
• Spinach frittata
• Zucchini Spinach Gratin
• Spinach risotto
• spinach creme soup
• Quinoa bowls with sweet potatoes, black beans and spinach