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Tasty Greek Mezze Delight: Feta and Spinach Spanakopita Recipe

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Tasty Greek Mezze Delight: Feta and Spinach Spanakopita Recipe

What are some tips for making the perfect flaky phyllo dough for the spanakopita recipe?




Tasty Greek Mezze Delight: Feta and Spinach Spanakopita Recipe


Tasty Greek Mezze Delight: Feta and Spinach Spanakopita Recipe


spanakopita

Introduction

If you’re a fan of Greek food, chances are you’ve tried spanakopita. This traditional dish features a filling of spinach and feta cheese wrapped in layers of crispy phyllo pastry. It’s perfect as a main course, but also makes a great appetizer or snack. Try your hand at making this delicious Greek mezze delight with our easy-to-follow recipe.

Ingredients

  • phyllo pastry

    Phyllo Pastry

    12 sheets

  • spinach

    Fresh Spinach

    500g, chopped

  • feta cheese

    Feta Cheese

    200g, crumbled

  • onion

    Onion

    1 medium, chopped

  • garlic

    Garlic

    2 cloves, minced

  • olive oil

    Olive Oil

    2 tablespoons

  • egg

    Egg

    1, beaten

  • nutmeg

    Nutmeg

    1/4 teaspoon, grated

  • salt

    Salt

    1/2 teaspoon

  • pepper

    Pepper

    1/4 teaspoon

Instructions

  • Preheat oven to 180°C / 356°F.
  • Wash and chop the spinach. Squeeze out any excess moisture with a kitchen towel or paper towel.
  • Heat the olive oil in a frying pan. Add the onion and garlic and cook until softened, about 5 minutes.
  • Add the spinach to the frying pan and cook until wilted, about 3-5 minutes.
  • Remove the frying pan from the heat and let the spinach mixture cool slightly.
  • In a large bowl, mix together the crumbled feta, beaten egg, grated nutmeg, salt, and pepper.
  • Add the spinach mixture to the bowl of feta and stir to combine.
  • Take one sheet of phyllo pastry and brush it with olive oil. Place another sheet on top and brush with olive oil again. Repeat until you have 6 sheets of phyllo pastry layered up.
  • Spoon the spinach and feta mixture onto the phyllo pastry, leaving a border of about 2 cm all around. Fold the sides of the phyllo pastry in over the filling, then roll it up like a cigar.
  • Place the rolled-up spanakopita on a baking sheet lined with parchment paper.
  • Repeat the phyllo

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