Spanakopita Triangles - My Gorgeous Recipes (2024)

FAQs

Why is my spanakopita soggy? ›

Why is my spanakopita soggy? The main two reason for soggy spanakopita is the spinach or the ricotta cheese. Spinach must be well wilted.

*I like to bake half of the Spanakopita and freeze the other half. To do this, after step 9, freeze the triangles on the baking sheet for one hour until solid, then place triangles in a zipper bag and freeze for up to four months. When you're ready to cook them, continue with step 10. No need to defrost before baking.

Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a big salad like Greek salad; Balela; or this Mediterranean chickpea salad, and favorite dips like Greek Tzatziki or Roasted Garlic Hummus.

To bake the frozen spanakopita, preheat the oven to 350F (180C) and put the frozen triangles on a baking sheet, then brush each with butter. Bake for 30 minutes, or until deeply-golden brown.

Place on a parchment-lined sheet tray, and brush the tops with more melted butter. Bake at 375° until golden brown and crisp.

The Spanakopita can be made ahead and left in the refrigerator, covered, for a day, then baked when you're ready. Or you can make it ahead and fully bake it, let it cool completely, and refrigerate. Then when you're ready to serve just reheat in the oven at 350 degrees until warmed through.

*Phyllo dough will become soggy in the microwave. On the off-chance you have leftovers, reheat the spanakopita in a 350-degree oven for 10 minutes.

Bake in preheated oven for 45 to 60 minutes, until the top is very crispy and nicely browned. Let cool on a rack for 15 minutes before serving; you'll need to cut again, most likely, but it won't mess up the pastry very much. Leftovers keep for 1 week in the fridge (and could also be frozen).

The best side dishes to serve with Spanakopita are Greek salad, Tzatziki, hummus, Greek yogurt, cheese dip, southwest salad dressing, falafel, roasted vegetables, lemon roasted potatoes, Greek rice, Mediterranean quinoa salad, and orzo salad.

The difference between a spanakopita and tiropita is that spanakopita includes spinach and feta (sometimes only spinach) whereas tiropita only has cheese in its filling. And while it is a popular street-food it is also a popular dish people make at home.

How healthy is spanakopita? ›

Spanakopita is a Greek spinach pie typically containing cheese such as feta and/or ricotta. Our version is low in calories while high in fibre, iron and calcium. It's also diabetes-friendly and suitable for vegetarians.

Technically, there is no "too long" when it comes to frozen foods. They can last indefinitely in a good freezer and still be good to eat, but they might not taste great.

Make a few spanakopitas at a time and freeze them to easily bake off at a later time. All you have to do is make the pie up until you finish assembling it. Then wrap it in plastic wrap and freeze it. Once you are ready to bake it, take it out of the freezer, pop it into the oven, and bake directly from frozen.

Whenever we re-warm ours, we flip the pieces over so that the bottom gets crispy again. It will always somewhat soften and eventually get soggy because of the moisture.

Phyllo dough dries out super fast. Lay a damp (NOT wet) kitchen towel over the phyllo sheets while you are putting together your recipe. Make sure the towel is just slightly damp, enough to give the phyllo dough a little moisture so it doesn't dry out.

You will want to keep the stack of unbuttered dough sheets covered with a slightly dampened dish towel at all times, because phyllo dries out very quickly. Tip: Always butter the top layer of pastry before baking in a hot oven to create a nice golden-brown top.