Renowned chef Irene Matys has shared a delightful spanakopita recipe from her latest cookbook, “My Cypriot Table,” showcasing a delectable mix of spinach, cheese, and flaky phyllo pastry. Matys reassures that handling the delicate phyllo sheets is easier than it appears, as any imperfections are concealed by the layers post-baking.
For optimal results, Matys advises thawing the phyllo dough in the refrigerator and unfurling it just before use to prevent rapid drying. She recommends covering the pastry with a damp tea towel during preparation to maintain its moisture.
To complement the baked pie, Matys suggests pairing it with talatouri, a yogurt-based sauce akin to tzatziki, alongside a simple salad of spring greens, red onion, and a lemon vinaigrette. Alternatively, the spanakopita can be served with a fried egg for a delightful brunch option.
This beloved family recipe includes a unique twist by incorporating a blend of halloumi and feta cheeses, replacing traditional dill with fresh parsley. While the dish is typically vegetarian, special occasions call for the addition of cumin-infused ground lamb. Baked in a springform pan, the spanakopita boasts a visually appealing presentation with its crispy phyllo crust and cheesy spinach filling.
Ideal for advance preparation, the unbaked pie can be stored in the refrigerator for up to 24 hours before baking. Leftover servings can be reheated in a preheated oven to restore the phyllo’s crispiness.
For those intrigued by the lamb variation, the recipe suggests browning ground lamb with sautéed onions and incorporating ground cumin for an added flavor dimension.
The spanakopita recipe by Irene Matys offers a delightful culinary experience, perfect for gatherings and savoring the flavors of Mediterranean cuisine.