Spanakopizza
It's spanakopita and it's pizza. It's more spanakopita than pizza, but trust me, it's delicious. You've gotta try this!
It's spanakopita and it's pizza. It's more spanakopita than pizza, but trust me, it's delicious. You've gotta try this!
- salt and pepper
- 1/2 teaspoon crushed red pepper (optional)
- 1 package frozen phyllo dough
- 1/2 cup olive oil for brushing
- 1 pound fresh spinach or 1 10 ounce box of frozen spinach
- 10 oz. feta cheese crumbled
- 2-3 tablespoons fresh dill chopped
- 8-10 oz. low-moisture mozzarella cheese grated
- 1/4 large red onion sliced
- 1 roasted red pepper diced (i used one from a jar)
- Carbohydrate 5.2106065625 g
- Cholesterol 63.07875 mg
- Fat 21.9644450086008 g
- Fiber 0.732496847111732 g
- Protein 10.43426 g
- Saturated Fat 11.5403850011876 g
- Serving Size 1 1 Serving (226g)
- Sodium 811.191393229339 mg
- Sugar 4.47810971538827 g
- Trans Fat 1.04673000023291 g
- Calories 258 calories
Step-by-step
- Preheat oven to 400 degrees F. Blanch fresh spinach in salted water until it’s wilted or thaw frozen spinach in microwave. Either way, be sure to press out liquid with paper towels. You don’t want a lot of liquid in the spinach.
- Roughly chop the spinach and add it to the feta and dill.
- Line a baking sheet with parchment paper. Layer pieces of phyllo dough on top of each other, brushing each piece with olive oil. Use about 8 pieces of phyllo dough.
- Take a few single sheets of phyllo dough and brush them with oil. Roll them up and place them around the edge of the baking dish to mimic a pizza crust.
- Brush the top of the dough with olive oil and poke a few holes in the surface so steam can escape.
- Crumble the feta-spinach mixture in the bottom of the baking sheet. Spread it evenly.
- Next add mozzarella cheese and finally sprinkle on onions and roasted red peppers. Season with red pepper flakes and salt and pepper
- Before you cook the pizza, cut it into pieces. It will be way too flaky to cut after cooking.
- Bake the spanakopizza for 30 minutes at 400 degrees or until the crust is lightly browned and the cheese melted.
- Let it cool briefly and serve!
My Unexpected Culinary Adventure: Spanakopizza
As a busy working mom, finding time to cook is often a challenge. Between juggling work deadlines, school pick-ups, and managing a household, elaborate meals are sometimes a luxury I can't afford. However, I firmly believe in the power of good food, both for nourishment and for bringing a sense of calm and joy to the end of a busy day. That's why I'm always on the lookout for recipes that are both delicious and quick to prepare. Recently, I stumbled upon a recipe that has completely changed my weeknight dinner routine: Spanakopizza.
The name alone piqued my interest – a fusion of two of my favorite dishes: spanakopita and pizza! Intrigued, I decided to give it a try, never expecting it to become such a family favorite. The recipe itself is surprisingly simple. The key is in the preparation of the spinach. Ensuring it's thoroughly drained is crucial to prevent a soggy bottom, a common issue with many phyllo-based dishes. Once the spinach is properly prepared, the assembly is a breeze: layers of flaky phyllo dough, a savory mixture of spinach, feta, and dill, topped with mozzarella and a sprinkle of red onion and roasted red peppers. The result is a masterpiece that looks almost too beautiful to eat – almost.
The beauty of this recipe lies in its adaptability. I’ve experimented with different variations, adding sun-dried tomatoes one time, artichoke hearts another. Each time, the result has been equally delicious. It’s a blank canvas for culinary creativity, making it perfect for using up leftover vegetables or exploring new flavor combinations. Moreover, it’s a fantastic way to introduce new ingredients to children. The familiar pizza shape can entice even the pickiest eaters to try something new. This recipe has been a true lifesaver for me. It allows me to create a delicious, satisfying meal in minimal time, a feat that is greatly appreciated after a long and tiring day. It’s a recipe I wholeheartedly recommend to anyone looking for a quick, flavorful, and satisfying meal that is sure to please the entire family. The versatility, ease of preparation, and the delectable taste make it an absolute must-try for home cooks of all skill levels. What's more, it's also a perfect option for potlucks or casual gatherings - the Spanakopizza is always a crowd-pleaser!
Ingredients I Used: The recipe calls for simple, readily available ingredients: fresh spinach (or frozen, in a pinch!), feta cheese, phyllo dough, mozzarella, red onion, and roasted red peppers. I love using fresh herbs, like dill, to add an extra layer of flavor. However, you can easily adapt it according to your preferences and what you have on hand. This is what makes this recipe so adaptable and perfect for busy lifestyles.
Tips and Tricks: I’ve learned a few things along the way that help to perfect this recipe. First, make sure the spinach is REALLY dry. Second, don’t overcrowd the pan. I have found that baking in a single layer results in a crispier crust. Third, don’t hesitate to experiment with toppings! Adding different cheeses, vegetables, or even meats can create endless variations. And finally, pre-cutting the spanakopizza before baking makes serving incredibly easy.
In conclusion, the Spanakopizza is more than just a recipe; it's a testament to the joy of simple, flavorful cooking. It’s a recipe that effortlessly combines convenience and deliciousness, making it a perfect addition to any busy home cook's repertoire. So, give it a try and savor the taste of this delightful fusion dish!
