Discovering the Delight of Spanakopita Costco Recipe
Hey there, fellow food enthusiasts! Today, I’m excited to share with you a delightful recipe that brings a taste of Greece right to your kitchen: Spanakopita. If you’ve ever wandered through Costco’s freezer aisle, you might have stumbled upon this flaky, savory pastry and wondered how to recreate it at home. Well, wonder no more! I’ve got the perfect Spanakopita recipe that’s easy, delicious, and perfect for any occasion.
Table of Contents
- Preparation Time
30 minutes - Cooking Time
50 minutes - Serves
10 adults - Difficulty
Easy
Ingredients for Spanakopita Costco:
- 1 package of phyllo dough, thawed (usually found in the freezer section)
- 1 pound fresh spinach, washed and chopped (you can also use frozen spinach, just make sure to thaw and squeeze out excess water)
- 1 cup crumbled feta cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 eggs, lightly beaten
- 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
- Salt and pepper to taste
- 1 cup melted butter (for brushing the phyllo dough)
Instructions for Spanakopita Costco:
1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized baking tray.
2. Cook the Spinach: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 5 minutes. Add the spinach and cook until wilted and any excess moisture has evaporated. If using frozen spinach, just cook until heated through. Remove from heat and let it cool slightly.
3. Mix the Filling: In a large bowl, combine the cooked spinach mixture, feta cheese, ricotta cheese, Parmesan cheese, eggs, and dill. Season with salt and pepper to taste. Mix well until everything is evenly combined.
4. Layer the Phyllo: Carefully unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Place one sheet of phyllo dough in the bottom of the prepared baking dish, and brush lightly with melted butter. Repeat this process, layering and buttering each sheet, until you have about 8-10 sheets layered.
5. Add the Filling: Spread the spinach and cheese mixture evenly over the phyllo layers.
6. Top with Phyllo: Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter as you go. Make sure to tuck in the edges to create a neat finish.
7. Bake: Using a sharp knife, score the top layers of phyllo into squares or diamonds to make cutting easier after baking. Bake in the preheated oven for about 45-50 minutes, or until the phyllo is golden brown and crispy.
8. Cool and Serve: Allow the Spanakopita to cool for a few minutes before cutting into pieces. Serve warm or at room temperature, and enjoy the rich, savory flavors of this Greek classic.
Tips and Tricks for Spanakopita Costco
- Thawing Phyllo Dough: Be patient! Thaw the phyllo dough in the refrigerator overnight for best results. This helps prevent it from becoming too sticky or tearing.
- Make Ahead: You can assemble the Spanakopita ahead of time and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
- Freezing: Spanakopita freezes beautifully. Assemble it and freeze before baking, or bake it first and freeze the leftovers. Either way, you’ll have a delicious meal ready to go whenever you need it.
Conclusion about Spanakopita Costco
Making your own Spanakopita at home is a rewarding experience that brings a touch of Greek tradition to your kitchen. This recipe combines the convenience of Costco’s beloved version with the joy of homemade cooking, allowing you to savor every flaky, savory bite. Whether you’re serving it as an appetizer, main dish, or snack, this Spanakopita is sure to impress your family and friends. So, roll up your sleeves, embrace the process, and enjoy the delicious results. Kali orexi (bon appétit)!
FAQs on Spanakopita Costco
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw it completely and squeeze out as much excess water as possible to prevent the filling from becoming too watery.
2. How do I prevent the phyllo dough from drying out?
Keep the phyllo dough covered with a damp kitchen towel while working with it. This prevents it from drying out and becoming brittle.
3. Can I make Spanakopita Costco ahead of time?
Absolutely! You can assemble the Spanakopita and refrigerate it for up to a day before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
4. Is it possible to freeze Spanakopita Costco?
Yes, Spanakopita freezes well. You can freeze it unbaked or after baking. For unbaked, assemble the Spanakopita, cover tightly, and freeze. Bake directly from frozen, adding extra baking time. For baked, let it cool.
<< Click here for more Recipes Like >>
Spanakopita Costco
Ingredients
- 1 package of phyllo dough, thawed (usually found in the freezer section)
- 1 pound fresh spinach, washed and chopped (you can also use frozen spinach, just make sure to thaw and squeeze out excess water)
- 1 cup crumbled feta cheese
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 eggs, lightly beaten
- 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
- Salt and pepper to taste
- 1 cup melted butter (for brushing the phyllo dough)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized baking tray.
- Cook the Spinach: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 5 minutes. Add the spinach and cook until wilted and any excess moisture has evaporated. If using frozen spinach, just cook until heated through. Remove from heat and let it cool slightly.
- Mix the Filling: In a large bowl, combine the cooked spinach mixture, feta cheese, ricotta cheese, Parmesan cheese, eggs, and dill. Season with salt and pepper to taste. Mix well until everything is evenly combined.
- Layer the Phyllo: Carefully unroll the phyllo dough and cover it with a damp towel to prevent it from drying out. Place one sheet of phyllo dough in the bottom of the prepared baking dish, and brush lightly with melted butter. Repeat this process, layering and buttering each sheet, until you have about 8-10 sheets layered.
- Add the Filling: Spread the spinach and cheese mixture evenly over the phyllo layers.
- Top with Phyllo: Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter as you go. Make sure to tuck in the edges to create a neat finish.
- Bake: Using a sharp knife, score the top layers of phyllo into squares or diamonds to make cutting easier after baking. Bake in the preheated oven for about 45-50 minutes, or until the phyllo is golden brown and crispy.
- Cool and Serve: Allow the Spanakopita to cool for a few minutes before cutting into pieces. Serve warm or at room temperature, and enjoy the rich, savory flavors of this Greek classic.
