FAQs about the Greek Spinach Pie Recipe (Spanakopita)
Can I use fresh spinach instead of frozen for Spanakopita?
Yes, you can use fresh spinach, but it requires blanching and thorough draining to remove excess moisture. You’ll need a larger quantity of fresh spinach as it wilts significantly during cooking.
Is there a substitute for phyllo dough if I can’t find it?
While phyllo dough is traditional for Spanakopita, you can substitute puff pastry or even homemade dough. Keep in mind that the texture and flavor may vary slightly with the substitution.
Can Spanakopita be prepared in advance and reheated?
Yes, Spanakopita can be made in advance and reheated in the oven to maintain its crispy texture. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through, typically 15-20 minutes.
Can I freeze Spanakopita for later use?
Yes, Spanakopita freezes well. After baking, let it cool, then wrap it tightly in plastic wrap and foil or store it in an airtight container. When ready to enjoy, reheat it in the oven, directly from the freezer, until heated through.
Can Spanakopita be served cold or at room temperature?
Spanakopita is traditionally served warm, but it can also be enjoyed at room temperature or even slightly chilled. The flavor and texture are still delightful when served this way, making it a versatile dish for picnics and gatherings.