Greek cuisine offers a number of savory pies filled with anything from cheese, vegetables, or meat wrapped in a flaky crust. The ingredients vary by region, and there are also sweet versions such as baklava. But the most popular outside of the country – spanakopita – is filled with spinach and feta. The dish highlights traditional phyllo dough, although we went with the store bought version since homemade takes a bit of practice! Some versions, like this one, include fresh herbs, others have a variety of greens instead of just spinach, and during Lent the cheese is omitted. Spanakopita can be made as a traditional pie, but our version is hand held, making it perfect for a snack, appetizer, or light meal. They obviously freeze well, but I have also kept leftovers in the fridge and simply warmed them in the oven to bring the crisp back to the phyllo. Kali orexi!
Kim @ Onceamonthmeals.com
- 0.125 cups olive oil #1
- 1.25 cups onions, diced
- 6 cups spinach, chopped
- 0.125 cups fresh flat leaf parsley, chopped
- 0.125 cups fresh dill, chopped
- 0.125 teaspoons nutmeg
- 0.125 teaspoons salt
- 0.125 teaspoons pepper
- 2 ounces feta cheese, crumbled
- 2 ounces ricotta cheese
- 1 large egg, beaten
- 0.125 cups olive oil #2
- 0.25 pounds phyllo pastry sheets
Heat olive oil #1 in a large saute pan over medium heat. Add onions and spinach and saute until onions are tender and spinach is wilted and has released excess moisture. Stir in parsley, dill, nutmeg, salt, and pepper. Set aside to cool. In a large mixing bowl combine feta, ricotta, and egg. When spinach is cooled, combine with cheese mixture. Unroll phyllo and cut into rectangular strips about 4 inches wide. Lay out one sheet of phyllo and brush lightly with olive oil. Lay another sheet on top and brush lightly with olive oil again. Place 1/4 cup of spinach/cheese mixture at the end of the rectangle and fold over so it forms a triangle. Continue folding in a triangular fashion until the dough is all rolled up (similar to folding a paper football). You should end up with a triangular pocket filled with spinach/cheese mixture. Brush the spanakopita with olive oil on both sides and place on a cookie sheet. Repeat until you have used up all of the filling. Bake a full sheet of triangles at 350F for 20-25 minutes, until golden brown.
Prepare spanakopita per above directions, but do not bake. After filling and folding all the triangles, flash freeze the spanakopita. Divide among freeze bags, label and freeze. TO SERVE: Place spanakopita on a greased cookie sheet and bake at 350 for 30-35 minutes or until golden brown and cooked through.
Servings: 8 (3 triangles per serving)
**conversion chart image provided by Erik Spiekermann