Spanakopita is a savory stuffed pastry which is enjoyed throughout Greece. Flaky, crispy and full of beautiful flavors, this Greek dish is one not to be missed. Some simple ingredients come together to create this delicious pastry ! Today, i am giving it a go and creating my own version of this amazing dish. Read on.
My first experience of Spanakopita
I came around to tasting this savory beauty some 3 years back in Canada. My husband would take me around in search of new and exciting flavors very often and i loved those first time experiences of trying out a new cuisine and getting to know about a new culture. During one such visit, we came around a Greek shop where they sold fresh, hot from the oven Spanakopitas.
The shop owner sold these pastries in the form of a pie. It looked so inviting that i bought home a big pie myself. I have never been a spinach lover but Spanakopita was simply “out of the world”. I knew then and there that i would be making Spanakopita soon.
Spanakopita – Greek savory pastry
Spanakopita- greek savory pastry
Ingredients
- 1 pack of ready made Phyllo sheets (my pack had 6 sheets)
- spinach – 1 bunch ,chopped
- salt to taste
- pepper to taste
- feta cheese – 50 gms , crumbled
- cream cheese/ Neufchatel cheese- 50 gms , on room temperature
- Olive oil – 1 tablespoon
- 2-3 cloves of garlic, minced
- handful of parsley leaves, finely chopped
- 1 small onion, finely chopped
- Juice of half lemon
- Olive Oil for brushing on Phyllo sheets – 2 tablespoons (we will be using a brush to apply)
Method
- Place a skillet on flame. Add in Olive oil, onion and garlic. Saute till the onion turns golden brown.
- Add in Spinach, salt and pepper. Cook on high till the water evaporates from the spinach.
- Remove in a bowl. Let this cool down a bit.
- Next, add in feta cheese, cream cheese and lemon. Mix well.
- Mix the spinach mixture into the cheese mixture and lightly fold in. The stuffing is ready. Let the mixture completely cool down.
- Preheat the oven at 350 F and keep ready. Meanwhile, take the phyllo sheets out from the freezer and cut them into 3 rows, making 18 long strips of phyllo.
- Take one strip of phyllo sheet. With the help of a pastry brush, apply a thin film of Olive oil on the sides of the strip.
- Gently place 1-2 teaspoons of stuffing on one end of the strip and gently fold it in a zig zag formation to form the triangular shape of the Spanakopita. Seal the edges with a film of Olive oil as needed and place on a plate. Repeat this with all the strips of the Phyllo sheet.
- Now, either freeze these to use later or proceed with the baking.
- Place the spanakopita triangles on a pre-greased baking sheet and bake for 12-15 minutes or till the spanakopitas are light golden brown. Serve warm.
I served these Spanakopitas with a side of Sriracha Hummus (add sriracha to the hummus recipe) and Tzatziki. It was like a flavour burst in the mouth. The spinach, cream cheese and feta went in perfect harmony and lend a subtle but beautiful flavour to these spanakopitas. Do try out my version and i am sure you would fall in love with it, just like i did 🙂
Oh I love these little spanakopitas Prachi! I agree, there is something so appealing and perfect about the spinach and cheese combination tucked into a crispy pastry 🙂
Thank u so much !! Whenever i buy spinach, i am thinking of ways to have it with cheese 😛
Oooh, I really love Spanakopita, too! I once lived near Greece and it was everywhere. But I’ve never tried to make it myself. Count me inspired!!
Oh thank u so much Christina !! I have always loved Spanakopita 🙂 I hope this recipe is easy enough for you to give it a go 🙂