Spanakopita
User Reviews
5
Spanakopita
Description
This Spanakopita recipe uses fresh spinach sautéed with shallots and lightly seasoned before mixing with lemon zest, beaten eggs, panko breadcrumbs, crumbled feta cheese, and toasted pine nuts. The result is a well-balanced filling that is creamy yet retains a pleasant texture from the pine nuts and breadcrumbs. The filling is wrapped in multiple layers of buttered phyllo dough, which are brushed carefully to build a crisp, flaky crust upon baking.
The phyllo is layered three sheets thick with butter brushed between each, then cut into strips. The filling is placed at one end of a strip and the dough is folded diagonally multiple times to form tight, neat triangular pockets. Baking these parcels produces a golden exterior with crisp edges and a rich, savory filling ideal for hand-held serving.
Spanakopita works well as an appetizer, snack, or side dish and pairs nicely with fresh salads or Mediterranean accompaniments. The combination of spinach and feta makes it a distinctly flavored pastry that balances savory, creamy, and bright elements.
Ingredients
- 1 phyllo dough 8-ounce sleeve, frozen, thawed at room temperature
- 2 tablespoons butter divided, plus ½ cup
- 1 shallot , chopped
- 1 pound spinach fresh leaves
- kosher salt or flaky sea salt
- lemon zest of one
- 2 egg beaten
- ½ cup panko breadcrumbs
- 1 ½ cups feta cheese , crumbled
- 1 cup pine nuts , toasted
Instructions
- In a non-stick fry pan, melt 2 tablespoons of butter over medium heat. Add the shallot and cook for 1-2 minutes. Add the spinach in 3 batches tossing and cooking each batch until it wilts before adding the next batch. Season with kosher salt or flaky salt (to taste) and cook for about 8 minutes. Transfer the mixture to a colander and gently squeeze excess water from the leaves. Place in a large bowl and set aside.
- Mix the spinach mixture with the lemon zest, eggs, panko bread crumbs, feta, and pine nuts. Stir to combine.
- In the microwave or in a small pan, melt the remaining ½ cup of butter. Lay a sheet of phyllo dough flat on the counter and brush lightly with butter. Repeat the process 2 more times, brushing the next layer with melted butter but leaving the top layer plain. Cut the stacked phyllo sheets into 3-inch wide long strips. Place a scoop of filling in the bottom corner of the dough strip and fold from corner to corner, diagonally, like a flag. Fold again over the flat end, then on the diagonal again. Continue folding to the top of sheet. Brush the edge of triangle with butter to seal. Place each triangle on a baking sheet and cover lightly with a dish towel. Continue folding hand pies in same manner until the filling is gone.
- Preheat the oven to 375°F. Brush the tops of the triangles with butter. Bake for 30 minutes or until golden. Serve immediately or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 37mg | 12% |
| Sodium | 301mg | 13% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2794IU | 56% |
| Vitamin C | 8mg | 9% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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