Notes

Feta cheese has a strong taste. To tone it down a bit, you can leave it in cold water for a few minutes. If you don’t like it, you can substitute it with ricotta, but in this case, you won’t have spanakopita; you’ll have a spinach and ricotta savory pie.

I made a spiral shape, but you can also make a rectangular or round pie with four sheets of pastry underneath, filling in the center, and another four sheets on top (always brushed with oil between each sheet). Then, with a knife, you should score the surface creating diamonds or squares. Brush with oil and proceed with cooking.

Spanakopita can be stored in the refrigerator for a couple of days, but the phyllo dough loses its crispness. You can reheat it, but it won’t be as perfect as when freshly made.

I do not recommend freezing it.

You can find the steps with photos to make the rolls on my Instagram page in the highlighted stories.

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