Spanakopita

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Spanakopita is a traditional Greek spinach pie. The Greeks have been eating pie filled with various filling since ancient times, such as pies with cheese and fig leaves. The literal translation for phyllo is leaf.

You may think that the signature Spanakopita is Greek in origin, however, it is in fact influenced by Middle Eastern merchants who have traveled through Spain at the time, putting into use the myriad of beautiful greens that the Mediterranean regions grow.

When the Byzantine Empire arrived to the entirety of Europe, the Greeks were able to utilize their precious greens with the famous phyllo dough to comprise famous and signature dishes we all know and love today!

400 years ago, the Ottoman Empire ruled Greece from the mid-15th century until Greece gained its independence in 1822. It is very likely that during this time the dish was invented, since there’s a traditional Turkish meal identical to Spanakopita called ispanaki.

The traditional pie is usually served with tzatziki dipping sauce on the side, which gives it an even more refreshing take!

Disclaimer: This is not a traditional recipe, this recipe is my own personal twist.

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Spanakopita

( 0 reviews )

Yield: -8-10+

Author: Yasmeen's Kitchen Diary

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

This popular Greek dish has a special twist that makes the traditional Spanakopita an easy, flaky, buttery, and quick appetizer!

IngredientsUSMetric

Filling:

• 2 tablespoons olive oil
• 300 g baby spinach
• A handful of parsley bunch, finely chopped
• A handful of fresh mint, chopped
• 2 bunches green onions
• 1 large shallot
• 3 cloves of garlic, crushed
• 1 cup (145 g) feta cheese
• ½ cup (105 g) ricotta cheese
• 1 egg
• 3 teaspoon salt
• 1 teaspoon black pepper

Dough:

• Large sheet phyllo dough, each spanakopita triangle requires 2 layers of phyllo
• Melted butter, to brush phyllo layers

Instructions

Prepare filling:

1. In a large pan over medium heat, add 2 tablespoons of olive oil.
2. Cook the green onions and shallots until they soften, set aside.
3. In the same pan, gradually add the spinach and sauté, cooking down each batch until all spinach is wilted and cooked through.
4. Remove all excess water and transfer to a medium bowl.
5. Add green onions, shallots, feta, ricotta, garlic, egg, mint, parsley, salt and pepper and mix well.
6. You can store in the refrigerator until use, or fill the phyllo dough right away.

Filling the Spanakopita:

1. Preheat oven to 375ºF (190ºC)
2. Lay out phyllo dough and using a pastry brush, coat with melted butter.
3. Lay another sheet of phyllo dough on top. You may layer up to 4 sheets.
4. Divide the phyllo sheet into 4-6 equal sections with a pizza or pastry cutter.
5. Add a spoonful of the spinach mixture at the very end of the phyllo dough and begin folding the pastry over the mixture until a triangle forms.
6. Repeat the same process until the filling finishes.
7. Bake for 20 minutes or until golden brown.
8. Enjoy!

Nutrition Facts

Calories

137.98

Fat (grams)

10.37

Sat. Fat (grams)

4.48

Carbs (grams)

5.44

Fiber (grams)

1.26

Net carbs

4.2

Sugar (grams)

0.62

Protein (grams)

6.64

Sodium (milligrams)

1149.71

Cholesterol (grams)

44.99

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spinach, pie, feta

snack, appetizer

Greek

Bon appétit!