Spanakopita
I’ve always been like this… When I go to a restaurant, I’m not in a rush and like to sit back and relax with a cocktail or a glass of wine. I also like to order an appetizer before my meal. It calms my hungriness down plus it opens up conversations with people you are with.
At home, I don’t serve appetizers all the time, only occasionally. However, when I have guests over for lunch or dinner, I serve them all the time. It either sets the tone for the main course or simply keeps them satisfied until dinner is ready. It can be a dip like Muhammara, a soup such as West Coast Smoked Salmon Chowder, a small bite-size bouché like Sardine Cups or finger food like Spanakopita!
What a great Greek classic! It’s an easy recipe plus it can be made ahead; when ready to serve, pop them in the oven. Each time I serve this dish, everyone enjoys it, asking for the recipe! The reason is I enhance the “traditional” flavors by adding a few extra ingredients. That alone lifts it to a whole new level of yumminess.
I make my Spanakopita with phyllo pastry dough. Each sheet is so thin it’s almost like tissue paper therefore they have to be handled with care to prevent them from tearing. In the video, I first place some parchment paper on the counter before I lay down my 12 thawed out sheets. I grab one and then for the rest, I cover the sheets with a damp clean dish towel to prevent them from drying out; a little trick that works every time!
After brushing on some melted butter, laying another sheet on top and scooping on about a tablespoon of that delicious spinach filling, it’s time to shape it. Depending on how I feel, I roll them or make a triangle. I personally prefer the rolls over the triangles although the triangles are easier to handle and make.
The recipe makes 24 amazing Spanakopita. It’s a very tasty appetizer that can be served anytime you want simplicity that’s packed with flavor. This is definitely a dish your guests will enjoy…
Bon Appétit!
Check out these other delicious Greek recipes…
– Chicken Gyros
– Prawn Saganaki
– Greek Salad
– Homemade Tzatziki Sauce
– Greek Pizza
– Avgolemono Chicken Soup
– Greek Ouzo Pork Kebabs
and for even more appetizer recipes, click on this link… Recipe Category • Appetizers
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Spanakopita
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Ingredients
- 2 tbsp. vegetable oil tips & tricks
- 2 cups red onions, finely chopped
- 2 large cloves garlic, pressed
- 1 package (10 oz./300 g.) frozen chopped spinach, thawed
- 4 ounces Feta cheese, crumbled
- 4 ounces light cream cheese, room temperature
- 2 tbsp. fresh dill, chopped tips & tricks
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 large free-run egg, beaten
- 12 sheets phyllo pastry dough, thawed
- 3/4 cup melted butter, or as needed
Directions
- Drain the spinach in a colander and squeeze out as much liquid as possible; set aside.
- In a skillet over medium heat, add oil and when it gets hot, add onions and sauté until translucent, about 3 minutes. Add garlic and sauté for only 1 minute before adding the drained spinach. Stir well and cook for 2 minutes, breaking it into small pieces.
- Add cheeses and stir until well combined. When the cheeses start melting, remove from the heat and transfer to a large bowl. Add dill, lemon juice, salt and pepper. Mix the ingredients and set aside to cool, about 30 to 40 minutes.
- When the spinach mixture is at room temperature, add beaten egg and stir until well incorporated. Place a cling film on top making sure it touches the surface and transfer to the fridge to chill, about 1 hour.
- Preheat oven to 350ºF.
- Place the 12 sheets of phyllo on a parchment paper to prevent it from sticking to the counter. Gently grab one sheet and lay it on the counter. Place a damp clean dish towel on the other phyllo sheets to prevent them from drying out.
- Brush some melted butter on the sheet, covering the entire surface before placing another sheet on top (always cover the remaining sheets with the damp towel). Smooth it out, pressing down so the sheets stick together.
- Cut 4 equal strips using a pastry cutter. Place 1 tbsp. chilled spinach mixture at one end. Roll to the other end while folding in the sides. When done rolling, brush on some more melted butter to seal.
- To make triangles, place 1 tbsp. chilled spinach at one end. Grab one corner and fold it over the filling to the other side keeping it in line with the edge. Take the triangle and fold it forward before folding it over to the other side – keep doing this until you reach the end. To seal, just like with the rolls, brush on some melted butter, flip it over and gently press down.
- When done making rolls or triangles, place them, seam side down, on a baking sheet lined with a silicone mat or parchment paper.
- Transfer to the preheated oven and bake for 22 to 25 minutes or until golden brown. If there are some that are getting brown sooner, simply remove them from the heat.
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