Layer another 6-8 sheets of phyllo pastry on top, brushing each sheet with butter or oil. Make sure to tuck in the edges.
Baking:
Using a sharp knife, carefully score the top layer of phyllo into squares or diamonds. This will make it easier to cut the spanakopita after baking.
Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the spanakopita is golden brown and crisp.
Serve:
Once baked, remove from the oven and let it cool for a few minutes before cutting along the scored lines.
Serve the spanakopita warm as an appetizer or a main dish.
Tips:
Phyllo Handling: Phyllo pastry dries out quickly, so keep it covered with a damp cloth while working with it.
Butter or Oil: You can use either melted butter or olive oil for brushing the phyllo layers. Butter adds flavor, while olive oil provides a lighter option.
Customization: Feel free to add other ingredients like chopped sautéed onions or pine nuts for added flavor and texture.
Serving: Spanakopita can be served as an appetizer, side dish, or even a light main course. It’s often enjoyed with a squeeze of lemon juice.
Following these steps and tips should help you create a delicious and impressive spanakopita that’s sure to impress your family and friends!
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