Spinach-filled Phyllo Squares (Spanakopita)

Spanakopita 

Ready to Eat

Spinach Mixed with Feta, Eggs and Herbs

10 Layers of Buttered Phyllo on Bottom of  Buttered Pan

Layering Remaining Butter Phyllo on Top of Spinach Mixture 

(should be about 10 more phyllo sheets)

 

Scored Spanakopita

3 rows length-wise and 4 rows length-wise

1. Prepping Spanakopita with 10 layers of phyllo on bottom of the pan, spinach mixture in the middle and the start of phyllo layering on top of spinach. 
2. The 9x14 inch phyllo fits exactly into a 9x14 inch pan , but that size pan is hard to find. Most pans around that size are 9x13 inches. There is a bit of overlap when layering the bottom layers, but it cooks together very nicely. However, the phyllo fits very nicely over the tops.
3. Phyllo is very forgiving. If it breaks, just layer it and add more butter.

   Spinach-filled Squares 

(Spanakopita)

Bake: 30-40 min

Prep: 30 min

Pieces: 12

This is a family-style spinach-filled phyllo made in a 9 by 13-inch pan and cut into squares. Athens® brand of thin phyllo, 9 by 14-inches (size 4) is used in this recipe. Use one roll and freeze the other in the original packaging. Not to worry if the bottom layers overlap by a bit because the pan is an inch smaller than the phyllo when using a 9 by 13-inch pan. It will bake nicely together with the top layers fitting nicely over the spinach mixture. Check out the URL for more tips.

1/2 pound phyllo (1 roll)	1/2 teaspoon pepper
1 bunch green onions, chopped	1/4 cup olive oil plus 3 tablespoons
1 bunch dill, chopped	3 eggs, hand whisked
2 teaspoons dried parsley	10 ounces fresh baby spinach
2 tablespoons lemon zest	1/4 cup unsalted butter, melted
2 cups Greek feta, crumbled

Bring one roll phyllo to room temperature in original wrap. In a large bowl, combine and mix well onions (chop both the green and white parts), dill, parsley, lemon zest, feta, pepper, ¼ cup olive oil, and eggs. Add spinach to bowl and mix well. In a small bowl, melt butter and add 3 tablespoons olive oil; mix well. Prepare a 9 by 13-inch pan by fully brushing with butter/olive oil mixture. Place one sheet of phyllo in the pan and lightly brush with melted butter/olive oil. Continue layering and lightly brushing each piece of phyllo with butter/olive oil until 10 sheets are reached. Spread spinach mixture evenly over the top and cover with remaining phyllo, lightly spreading butter/olive oil on each layer including top layer. Before baking, score evenly into a 3 by 4 grid. Scoring helps to release steam and prevents sogginess. Bake at 375⁰F for 30-40 minutes or until golden brown. Remove from oven and let pan rest for 15 minutes before fully cutting pieces to serve. 

Make it Easier on Yourself Tips:

Day In-advance Prepping

1.      The day before making spanakopita

a.     Take phyllo out of the freezer and refrigerate overnight.

b.     Bring phyllo to room temperature the next day before preparing spanakopita. It takes about 2 hours to come to full room temperature

Or

c.      If you forget to take it out the night before from the freezer, you can keep it out on the counter for a couple of hours. I find it best to take it out of the freezer the night before.

2.     I like prepping the dry ingredients the day before making the spanakopita.

3.     When ready to make the spanakopita, mix in the wet ingredients.

a.     Note: extra salt is not needed because the feta has so much salt in it.

b.     Mix thoroughly by hand.

4.    If you decide that you want to prepare the spanakopita the day before serving it, fully cover the unbaked spanakopita with plastic wrap and place in refrigerator. Remove plastic wrap before baking. You might need 5 – 10 more baking minutes to obtain the desired golden brown phyllo color.

Spinach Tips

1.      Either fresh baby spinach or mature leaf spinach may be used as both have the same health benefits. I prefer the smaller, sweeter taste of the baby spinach, whereas others may prefer the more a more robust flavor with the mature leaf spinach. Fresh baby spinach is very easy to combine with the all the ingredients. It may look like too much mixture for your pan, but it cooks down nicely (spinach is over 90% water).

2.     Some prefer to remove the stems, but it still tastes good with the stems on, less time-consuming and the stems do provide nutritional value.

Cheese Tips

1.      I think Dodoni^® brand of Greek feta is one of the best tasting feta’s. I, also, like Trader Joes Greek feta.

2.     If in a hurry, pre-crumbled feta is convenient, but it contains anti-caking agents such as powdered cellulose preservatives such as natamycin. Neighbors are now making spanakopita and have told me how better tasting is the Greek feta preserved in brine.

Phyllo Tips

1.      Phyllo must be room temperature when working with it. As mentioned above, I typically take the phyllo out of the freezer the night before I plan to use it, refrigerate the phyllo overnight and bring it room temperature the next day when I finalize putting the spanakopita together.

a.     Microwaving does not work-I know!!! The phyllo becomes gummy.

2.    Do not be too concerned if your phyllo breaks up while placing it in your pan because it bakes up nicely. 

a.     Unfortunately, our phyllo is frozen and sometimes it is very dry and sticks to the plastic wrap. When that happens, you can piece the layers together. The phyllo should bake together.

b.    Of course, you can make your own phyllo like my grandma did.

3.    You can use the wax paper that the phyllo is packaged in.  Place the wax paper on top of the phyllo to prevent it from drying out along with a moist towel placed on top of wax paper. The work FAST.

4.    Don't forget to score the spanakopita before baking because if you cut through it once baked, the edges are very rough and less presentable.

5.    There are different sizes of phyllo. All will work by making adjustments depending on pan size. I just lay my 9 by 13” phyllo down in the 9 by 14" pan by alternating flushed sides. Left – right flushed with alternating right - left flushed. I do not hang it over the sides as some like to do.

Phyllo Packaging

1.      Athens brand phyllo is what I use in this recipe because I can buy it at my local grocery store. It includes two 9x14 inch rolls of phyllo per 1-pound box with only one roll (1/2 pound) needed to make this recipe in a 9 by 14 by 1- inch baking pan.

2.     You can put the second package back in the freezer to use later. Phyllo comes in many different sizes and some boxes having only one wrapped package of phyllo. There are difference thicknesses of phyllo. The thinner phyllo (#4) is good for the layering spanakopita regardless of the brand you find. 

 

 

 

Brushing Tips

1.      I label my soft-bristled brush that I use for buttering phyllo so as not to use the same brush for a chicken marinade. I don't want to pick up any other flavors such as oregano if the brush should not be thoroughly cleaned. 

2.     Suggest using a soft-bristled pastry brush when brushing melted butter/olive oil on phyllo. It is softer to use with the finely made phyllo compared to using a silicone brush. I typically melt the butter in the microwave for less than a minute and then mix in the olive oil.

3.     It is not recommended to wash the soft-bristled brush in the dishwasher. Run some hot water over the brush, put soap on top of the brush and rinse it thoroughly for a few minutes. 

4.     I grew up with using only butter on the phyllo, but found that by adding an equivalent amount of olive oil, the phyllo is more crisp and less soggy.

Freezing tips

1.      You can freeze a tray of uncooked, pre-scored spanakopita. Fully cover the top of the pan of spanakopita in plastic wrap followed by fully wrapping foil over the plastic wrap. This will help prevent freezer burn. When you take it out of the freezer to bake, spritz a bit of water on it and cover it with foil for half of the baking time. Covering with foil for part of baking time is recommended to prevent the top from burning before the inside is hot followed by removing the foil to better crisp the top layer.

2.     Take the spanakopita out a day in advance of serving, refrigerate overnight tightly covered with plastic wrap and foil and bake it the next day. I usually take it from the refrigerator to the oven

3.    I have frozen pre-cooked pieces of spanakopita. I think they are o.k., but they can be a bit soggy.