Spanakopita

Can I use other kinds of spinach to make spanakopita?

Frozen spinach is a time saver in this recipe. However, if you have an abundance of fresh spinach, you can use that—but you’ll need to wilt it first. Simply cook it in a large skillet with a little olive oil until it wilts down and starts to release liquid. Then cool, squeeze dry, and proceed with the recipe as directed.

Why is my spanakopita soggy on the bottom?

The dreaded soggy bottom! The main reason spanakopita gets soggy is because of the spinach. If you don’t squeeze out enough of the liquid before making your spanakopita, then it will come out when it’s baking and cause the bottom pastry to get wet and soggy. If you’re wilting fresh spinach, be sure it’s fully wilted and also completely squeezed dry before using it.

Can I use other kinds of pastry to make spanakopita?

To make authentic spanakopita, you need to stick with phyllo dough. You may be tempted to try and use puff pastry or crescent roll dough, but this will result in something entirely different. It will be much puffier, and not as crisp and crunchy. Plus, phyllo dough is a staple in many Greek recipes, and you don’t want to buck centuries of culinary tradition, do you? Phyllo dough may seem intimidating at first, but with these phyllo tips and tricks, you’ll find it’s really easy to use and incorporate into your dishes.

How should I store leftover spanakopita?

If you’re preparing spanakopita ahead of time, it’s best to make them up and refrigerate them, unbaked, up to 3 days ahead of time. If you bake them and then store them, you run the risk of the pastry becoming soggy or soft. You can even freeze this vegetarian Greek staple if you really want to get ahead of the game. Just make sure to store them in an airtight container for no more than a month.

—James Schend, Taste of Home Deputy Culinary Editor