(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Spanakopita Casserole is a delightful twist on the classic Greek dish. Imagine layers of flaky phyllo dough enveloping a rich, savory filling of spinach, feta, and ricotta cheese. This recipe is perfect for a family dinner or a potluck, bringing a touch of Mediterranean flavor to your table. Let's dive into this easy-to-follow recipe that promises a golden, crispy top and a mouthwatering filling.
Spanakopita Casserole Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 10 oz fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 2 eggs, beaten
- 1/4 cup fresh dill, chopped
- 1/4 teaspoon nutmeg
- 1 package phyllo dough, thawed
- 1/2 cup butter, melted
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute.
- Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the feta, ricotta, beaten eggs, dill, nutmeg, and the cooked spinach mixture. Mix well.
- Brush a 9x13 inch baking dish with melted butter. Layer half of the phyllo dough sheets in the dish, brushing each sheet with butter before adding the next.
- Spread the spinach and cheese mixture evenly over the phyllo dough. Layer the remaining phyllo sheets on top, again brushing each with melted butter.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and crispy. Let cool for a few minutes before serving.
What You Will Need
What you will need to make spanakopita casserole
- Olive oil: Adds richness and helps sauté the onions and garlic, enhancing the overall flavor of the dish.
- Onion: Provides a sweet and savory base, adding depth to the casserole's flavor.
- Garlic: Infuses a pungent, aromatic quality that complements the spinach and cheese.
- Spinach: The star ingredient, offering a fresh, earthy taste and vibrant green color.
- Feta cheese: Adds a tangy, salty flavor that pairs perfectly with the spinach.
- Ricotta cheese: Contributes a creamy texture, balancing the tanginess of the feta.
- Eggs: Bind the ingredients together, ensuring the casserole holds its shape.
- Dill: Fresh herb that adds a unique, slightly citrusy flavor to the mix.
- Nutmeg: Adds a warm, subtle spice that enhances the overall taste.
- Phyllo dough: Creates a crispy, flaky top and bottom layer, essential for the casserole's texture.
- Butter: Used to brush the phyllo dough, adding richness and helping it crisp up.
Tools and Instruments Required
What tools/instruments will be needed to make Spanakopita Casserole Recipe
- Skillet: Essential for sautéing onions, garlic, and spinach to bring out their flavors before mixing with the cheeses.
- Mixing bowl: Needed to combine the spinach mixture with cheeses, eggs, and spices for a consistent filling.
- Baking dish: Holds the layered phyllo dough and spinach mixture, ensuring even baking and a perfect golden crust.
- Pastry brush: Crucial for brushing melted butter on each phyllo sheet, which helps achieve a crispy, flaky texture.
- Sharp knife: Useful for chopping onions, garlic, and spinach finely, ensuring even distribution in the filling.
Spanakopita Casserole Recipe
A delicious and easy-to-make casserole version of the traditional Greek spanakopita.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 10 oz fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 2 eggs, beaten
- 1/4 cup fresh dill, chopped
- 1/4 teaspoon nutmeg
- 1 package phyllo dough, thawed
- 1/2 cup butter, melted
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute.
- Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the feta, ricotta, beaten eggs, dill, nutmeg, and the cooked spinach mixture. Mix well.
- Brush a 9x13 inch baking dish with melted butter. Layer half of the phyllo dough sheets in the dish, brushing each sheet with butter before adding the next.
- Spread the spinach and cheese mixture evenly over the phyllo dough. Layer the remaining phyllo sheets on top, again brushing each with melted butter.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and crispy. Let cool for a few minutes before serving.
Notes:
For a more traditional flavor, you can add some chopped fresh parsley to the spinach mixture.
Read more: Birria Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 25gProtein: 10gFat: 22gSaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the spanakopita casserole as directed but don't bake it.
- Cover the unbaked casserole tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours before baking.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 2 months.
- When ready to bake, thaw in the fridge overnight.
- Bake as directed, adding an extra 10-15 minutes to the baking time if needed.
Spanakopita actually dates back to ancient Greece, where spinach and feta cheese were staples in their diet. The use of phyllo dough came later, influenced by Turkish cuisine.
Frequently Asked Questions
FAQ:
Can I use frozen spinach instead of fresh?
Yes, just make sure to thaw and drain it well before using.
How do I keep the phyllo dough from drying out?
Keep it covered with a damp towel while working to prevent it from drying out.
Can I make this casserole ahead of time?
Absolutely, you can assemble it and refrigerate for up to 24 hours before baking.
What can I substitute for feta cheese?
You can use goat cheese or even cottage cheese for a different flavor.
How do I reheat leftovers?
Reheat in a 350°F oven for about 15-20 minutes until warmed through and crispy.
0 thoughts on “Spanakopita Casserole Recipe”