What are the traditional ingredients used in making Spinach and Feta Spanakopita?
Whipping Up a Classic Greek Appetizer: Spinach and Feta Spanakopita!
Looking for a delicious and easy appetizer? Look no further than Spanakopita! This classic Greek dish features spinach and feta cheese in a crispy phyllo pastry crust. It’s perfect for serving at a party or as a pre-dinner snack. Follow this recipe for a mouthwatering appetizer that will impress your guests!
- 1 package phyllo pastry sheets, thawed
- 1/2 cup (1 stick) unsalted butter, melted
- 10 oz. fresh spinach, washed and trimmed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped scallions
- 2 cloves garlic, minced
- 1 egg, beaten
- Salt and pepper, to taste
- Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In a large skillet, sauté the scallions and garlic in a little bit of olive oil until softened.
- Add the spinach to the skillet and cook until wilted. Season with salt and pepper.
- Remove the spinach mixture from the heat and stir in the crumbled feta cheese.
- Place a sheet of phyllo pastry on a clean work surface and brush it lightly with melted butter. Repeat with 4 more sheets, layering them on top of each other.
- Spread the spinach filling evenly over the pastry, leaving a 2-inch border around the edges.
- Roll the pastry up like a jelly roll, tucking in the edges as you go. Place the roll seam-side down on the prepared baking sheet.
- Brush the roll with the beaten egg and cut slits in the top to allow steam to escape.
- Bake for 30-35 minutes, or until golden brown and crispy.
- Remove from the oven and allow to cool for a few minutes before slicing into pieces and serving.
This Spinach and Feta Spanakopita is the perfect appetizer for any occasion. Elegant, delicious, and easy to make, it’s sure to be a crowd-pleaser. Enjoy!