Spanakopita is a popular Greek savory pie made of flaky phyllo dough and filled with a conforming spinach and feta cheese nestled inside.
You can make spanakopita the day before serving it; however, I recommend not baking it until you're ready to serve. Cover the pans tightly and refrigerate overnight. When you are ready to serve, bake according to recipe instructions.
If you have cooked the spanakopita, store in an airtight container in the fridge for up to 3 days. Heat at 350F for 10-15 minutes, until warmed through and flaky again.
Spanakopita is also great when frozen and thawed to be baked at a later time!
Phyllo dough is often found in the freezer aisle near pastry doughs, like pie crusts and puff pastry. Filo or phyllo dough is a very thin unleavened dough used for making pastries like baklava and börek in Middle Eastern and Balkan cuisines. Phyllo pastries are often made by layering many sheets of phyllo brushed with olive oil or butter and baked until golden brown and flaky.
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Perfect appetizer for dinner parties and game days!
Servings: 24
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