Light, buttery, flaky layers stuffed with spinach and salty feta … this Spanokopita is so simple to make and seriously delicious.
A friend mentioned she wanted to make spanokopita, the popular Greek comfort food dish, for one of her kids, and we soon found ourselves in the kitchen learning how to make it. Although I like it, and have had it while eating out, I’ve actually never made it before. But after seeing how simple it was to actually make, and how delicious the end result was, I can see this making a regular appearance in my kitchen. If only my kids would eat it! Neither will eat spinach in any recipe, except occasionally these Spinach Cheese Squares.
I googled to find a few recipes and compared them, and ended up just winging it from there. Honestly, with just a handful of basic ingredients, this one is hard to mess up, and now that we have a basic guideline down, I can see making some different varieties in the future… maybe adding some pesto or sun-dried tomatoes, for example.
The two biggest tips I can give you are to put your phyllo pastry dough in the fridge the day before so it defrosts slowly on its own, and to make sure you really wring your spinach dry after defrosting it. If it’s too soggy, it will make a mess of your nice buttery layers.
Squares of this spanokopita make a nice light lunch or dinner when paired with a green salad or fresh fruit, or as an afternoon snack. Heck, I’d even eat it for breakfast!