Description
Greek spinach pastry spanakopita weaves Mediterranean magic with crisp phyllo layers and rich herbed filling. Flaky, savory comfort arrives straight from traditional Greek kitchens, promising delicious exploration of classic culinary heritage.
Ingredients
Scale
Main Ingredients (Greens and Dairy):
- 750 grams (1 lb 11 oz) frozen spinach, thawed and drained well
- 300 grams (10 1/2 oz) fresh ricotta
- 200 grams (7 oz) feta, crumbled
- 4 eggs
Herbs and Aromatics:
- 6 spring onions (scallions), finely sliced
- 1/2 bunch dill, fronds picked and finely chopped (or chopped parsley)
- 1/4 bunch mint, leaves picked and finely chopped
Pastry and Seasoning:
- 8–10 sheets filo pastry
- 1 teaspoon sea salt flakes
- 1/4 teaspoon cracked black pepper
- Olive oil spray
- Black sesame seeds, to sprinkle
Instructions
- Prepare the oven environment by heating to 180C (350F) and protecting the baking surface with parchment paper.
- Create a vibrant green filling by thoroughly combining chopped spinach, finely sliced spring onions, fragrant dill, fresh mint leaves, whisked eggs, creamy ricotta, crumbled feta, and seasoning until ingredients are uniformly distributed.
- Construct the pie’s foundation by meticulously layering delicate filo pastry sheets, lightly misting each sheet with olive oil to ensure optimal crispness and golden texture.
- Distribute the verdant spinach mixture evenly across the prepared pastry base, ensuring consistent coverage and balanced flavor distribution.
- Carefully fold the pastry edges inward, encasing the lush green filling and creating a rustic, artisanal appearance.
- Enhance the pie’s visual appeal and texture by generously spraying the surface with olive oil and sprinkling black sesame seeds for a nutty, decorative finish.
- Transfer the prepared pie to the preheated oven and bake for 30-35 minutes, monitoring until the pastry transforms into a rich, golden-brown crisp that signals perfect doneness.
Notes
- Ensure spinach is thoroughly drained to prevent soggy pastry, patting leaves dry with paper towels after chopping or thawing.
- Create extra crispy layers by brushing melted butter between filo sheets instead of using olive oil spray for a richer texture.
- Experiment with additional greens like Swiss chard or kale to boost nutritional value and create interesting flavor variations.
- Make this dish gluten-free by substituting filo pastry with gluten-free alternatives or using phyllo made from alternative grains.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 150 mg