Greek-Style Spinach Spanakopita Recipe
Description
The Greek-Style Spinach Spanakopita is a cherished traditional dish, adored for its flaky, buttery phyllo crust and its rich, savory spinach and paneer filling. This recipe offers a modern twist by preparing the phyllo pastry from scratch and blind-baking it before adding the flavorful spinach mixture. The result is a golden, crisp outer layer with a creamy, aromatic spinach filling. Spanakopita can be shaped in a variety of forms, from classic triangles to squares, making it a versatile appetizer for any gathering.
Cuisine
Greek
Course
Appetizer
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Spinach Leaves (Palak) | 1 cup, washed |
| Paneer (Homemade Cottage Cheese) | 1 cup, grated |
| Onions | 2, sliced |
| Garlic | 3 cloves, grated |
| Fresh Thyme leaves | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| For the Phyllo Pastry | |
| All Purpose Flour (Maida) | 1 cup |
| Butter (Salted) | 1/2 cup |
| Salt | To taste |
Preparation Time
10 minutes
Cooking Time
60 minutes
Instructions
-
Prepare the Phyllo Dough
Begin by preparing the phyllo dough from scratch. In a large mixing bowl, combine 1 cup of all-purpose flour and a pinch of salt. Gradually add in water, mixing to form a soft, smooth dough. Knead the dough for about 5-7 minutes until it’s elastic and pliable. Cover with a damp cloth and let it rest for 15 minutes. -
Make the Filling
While the dough is resting, heat a tablespoon of oil in a large skillet over medium heat. Add the grated garlic and sliced onions. Sauté them until the onions are soft and golden brown, about 5 minutes. -
Cook the Spinach and Paneer
Add the washed spinach leaves to the skillet and cook them down until wilted. Once the spinach has reduced, add the crumbled paneer and cook for an additional 3-4 minutes, stirring occasionally to combine the ingredients. Season with dried oregano, fresh thyme, and salt to taste. Set the mixture aside to cool. -
Preheat the Oven
Preheat your oven to 180°C (350°F) and allow it to heat for at least 10 minutes. -
Roll Out the Phyllo Dough
On a lightly floured surface, divide the dough into small portions. Roll each portion out into an extremely thin sheet. Be sure to keep the dough as thin as possible, similar to the texture of traditional phyllo pastry. -
Prepare the Pie Shell
Lightly butter or oil a pie mold. Lay the rolled-out phyllo dough into the pie mold, pressing gently to form the crust. Trim any excess dough from the edges, and using a fork, prick the base of the dough three times to prevent air bubbles. Blind-bake the crust in the preheated oven for 5 minutes. -
Form the Book Fold for Additional Dough
While the crust is baking, take the remaining dough and roll it into a book fold. Fold it over three times to form a layered dough sheet. Then, roll it out thinly once more, similar to how you prepared the first batch of dough. -
Assemble the Spanakopita
Once the blind-baked crust has cooled for a few minutes, fill it with the spinach and paneer mixture, spreading it evenly over the base. Top the filling with the second rolled-out sheet of phyllo dough, carefully sealing the edges of the dough to create a well-sealed pie. -
Bake the Spanakopita
Place the pie back into the oven and bake for 35-40 minutes, or until the top is golden brown and crispy. If you wish, you can glaze the top with a bit of honey in the final 5 minutes of baking to give the pastry a beautiful golden sheen. -
Serve
Once baked, remove the Greek-Style Spinach Spanakopita from the oven and allow it to cool slightly. Cut into desired shapes – whether triangles or squares – and serve as an appetizer. For a delightful combination, pair this dish with creamy polenta and herbed vegetables in roasted bell pepper sauce.
Serving Suggestions
- Serve Greek-Style Spinach Spanakopita as a sophisticated appetizer at parties or family gatherings.
- Pair it with Creamy Polenta and Herbed Vegetables in Roasted Bell Pepper Sauce for a Mediterranean-inspired feast.
- Add a refreshing side salad or a glass of crisp white wine to complete your appetizer spread.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | ~6g |
| Carbohydrates | ~30g |
| Fat | ~10g |
| Fiber | ~2g |
| Sodium | ~300mg |
| Cholesterol | ~25mg |
This Greek-Style Spinach Spanakopita recipe is a perfect blend of flaky pastry and savory spinach filling, making it an ideal dish for any occasion, whether it’s a festive gathering or a simple family dinner. The homemade phyllo adds a personal touch that elevates the dish, ensuring it’s as delicious as it is impressive.
