Spanakopita Recipe
Description:
Spanakopita, a traditional Greek dish, consists of small triangles of stuffed phyllo pastries filled with a delightful mixture of feta cheese, spinach, and aromatic herbs. These savory treats are perfect as a meze (appetizer) or a light snack. Originating from Greece, spanakopita has gained popularity worldwide for its delicious flavors and crispy texture. This recipe, adapted from the Williams-Sonoma Lifestyles Series, offers a simple yet authentic way to recreate this classic dish in your own kitchen.
Rating: ⭐⭐⭐⭐⭐ (5/5)
Reviews: 6
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Cuisine: Greek
Course: Appetizer
Keywords: Greek, European, < 30 Mins, Oven
Yield: 30 triangles
Calories per serving: 84.9
Nutritional Information per Serving:
- Fat: 5.9g
- Saturated Fat: 3.4g
- Cholesterol: 43mg
- Sodium: 148mg
- Carbohydrates: 5.2g
- Fiber: 0.7g
- Sugar: 0.5g
- Protein: 3.1g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spinach | 1 1/2 cups |
| Feta cheese | 1 1/2 cups |
| Parmesan cheese | 1/2 cup |
| Eggs | 4 |
| Fresh mint | 2 tbsp |
| Ground nutmeg | 1/2 tsp |
| Salt | To taste |
| Fresh ground pepper | To taste |
| Phyllo dough | 1 package |
| Unsalted butter | As needed |
Instructions:
-
Prepare Spinach Mixture:
- Heat a large fry pan over medium-high heat.
- Add the spinach to the pan with only the rinsing water clinging to the leaves, cover, and cook until wilted, about 1 minute.
- Drain the cooked spinach well on paper towels, then squeeze out as much remaining liquid as possible.
- Place the spinach in a large bowl and add the crumbled feta cheese, grated Parmesan cheese, eggs, chopped fresh mint, and ground nutmeg.
- Stir the mixture well to combine, then season with salt and pepper to taste.
-
Prepare Phyllo Pastry:
- Preheat your oven to 375°F (190°C).
- Lightly butter a baking sheet to prevent the pastry from sticking.
- Carefully cut the stack of phyllo sheets lengthwise into 3 equal strips.
- Remove one strip and cover the remaining phyllo sheets with a slightly dampened kitchen towel to prevent them from drying out.
- Place the strip on a clean work surface and brush it lightly with melted butter.
- Layer another phyllo strip on top and brush it lightly with melted butter as well.
-
Assemble Spanakopita Triangles:
- Spoon a heaping teaspoonful of the prepared spinach and feta mixture about 1 inch from the bottom of the phyllo strip.
- Fold the bottom corner of the strip over the filling on the diagonal to form a triangle.
- Continue folding the pastry in a triangular shape until you reach the end of the strip, brushing lightly with melted butter as you go to seal the edges.
- Place the assembled spanakopita triangle onto the prepared baking sheet.
- Repeat the process with the remaining phyllo strips and spinach filling until all the ingredients are used.
-
Bake and Serve:
- Bake the assembled spanakopita triangles in the preheated oven until they turn golden brown, approximately 15 minutes.
- Once baked, remove the spanakopita from the oven and transfer them to a serving platter.
- Serve the spanakopita immediately while they are still warm, or allow them to cool to room temperature before serving.
- Enjoy these delicious Greek pastries as an appetizer or snack, accompanied by a glass of ouzo over ice for a truly authentic experience.
Notes:
- Spanakopita can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days. Simply reheat in a preheated oven until warmed through before serving.
- Feel free to customize the filling according to your preferences. Additions such as onions, garlic, dill, or pine nuts can enhance the flavor profile of the spanakopita.
- When working with phyllo dough, it’s essential to keep it covered with a damp towel to prevent it from drying out and becoming brittle.
- Ensure that the spanakopita triangles are sealed properly to prevent the filling from leaking out during baking.
- For a crispy texture, brush the assembled pastries generously with melted butter before baking.
- Spanakopita pairs well with tzatziki sauce or a simple Greek salad for a complete meal or appetizer spread.
