Are you ready to indulge in the rich and delicious flavors of Easy Spanakopita? This beloved Greek spinach pie is easier to make than you might think, and it’s the perfect dish to impress your friends and family. So, let’s get cooking!

Ingredients:

• 1 egg
• 125 ml (1/2 cup) of milk
• 125 ml (3/5 cup) of vegetable oil
• 2 teaspoons of water
• 1 teaspoon of salt
• Spinach and feta
• Salt and pepper to taste
• 3 rolls of filo dough
• 1 egg yolk

Method:

1. Start by preheating your oven to 180°C (350°F). This will ensure that your spanakopita turns out perfectly crispy and golden brown.
2. In a bowl, whisk together the egg, milk, vegetable oil, water, and salt until well combined. This will be the base of your delicious filling.
3. Next, add the spinach and feta to the mixture, and season with salt and pepper to taste. Mix everything together until the spinach and feta are evenly distributed.
4. Now, it’s time to prepare the filo dough. Take one sheet of filo dough and lay it flat on a clean surface. Brush it lightly with the egg yolk mixture.
5. Repeat this process with two more sheets of filo dough, placing each one on top of the previous sheet and brushing it with the egg yolk mixture.
6. Once you have layered the three sheets of filo dough, spoon the spinach and feta mixture onto one end of the dough, leaving a small border around the edges.
7. Now, carefully roll the filo dough, enclosing the filling inside. Make sure to tuck the edges in as you go to create a tight and secure roll.
8. Place the spanakopita on a baking sheet lined with parchment paper, and brush the top with the remaining egg yolk mixture. This will give it a beautiful golden color when it bakes.
9. Bake the spanakopita in the preheated oven for about 30-35 minutes, or until it becomes golden and crispy. Once it’s done, remove it from the oven and allow it to cool for a few minutes.
10. Cut your Easy Spanakopita into slices and serve it warm. The combination of the flaky filo dough and the savory spinach and feta filling is simply irresistible!

Enjoy this Easy Spanakopita with a side of Greek salad or as an appetizer at your next gathering.

BONUS RECIPE: MY MOTHER’S FAMOUS CREAM PUFFS

This Cream Puff recipe is well-known in my family and among those to whom I’ve served it.

These cream puffs are unlike any other you’ve ever had. The secret to my mother’s famous cream puffs is her incredible filling. Some people try to pass off a filling of tasteless vanilla pudding as a filling. This time, no.

This filling has a pudding basis, but with the addition of whipped heavy cream, you can’t go wrong. It’s luscious, rich, and all a cream puff filling should be! The shells are also extremely light, giving them the ideal vehicle for all of that delicious cream!

You can even create and freeze the shells ahead of time! You can also create the cream ahead of time. Simply stuff them before serving. I’ve even stuffed them the night before and they’re still delicious the next day. I would simply hold off on the powdered sugar because it can go bad in the fridge.

Ingredients:
1 pound of butter (8 tablespoons)
1 cup of water
1 teaspoon vanilla
4 eggs
1 cup flour
FAMOUS MOM’S FILLING:
1 quart thick cream
1 (3.4 OUNCE) PACKAGE vanilla pudding in a hurry
13 cups milk
MY MOTHER’S FAMOUS CREAM PUFFS:

Bring the butter, water, and vanilla extract to a boil in a saucepan.
Stir in the flour until it leaves the side of the saucepan and forms a ball.
Remove and allow to cool.
4 eggs, one at a time, until smooth.
Drop by T. onto cookie sheets coated with parchment paper.
Bake for 25-30 minutes at 400 degrees.
ALLOW TO COOL.
Cut in half and fill with Mom’s filling.
Sprinkle with powdered sugar.
Filling: In a mixer, combine the cream, pudding powder, and milk until it reaches the consistency of whipped cream!