Spanakopita
User Reviews
5
Spanakopita
Description
This Spanakopita recipe features defrosted and well-drained spinach combined with sautéed red onions, garlic, and dried dill for a soft and aromatic filling. Parsley, green onions, lemon zest, black pepper, and crumbled feta add brightness and savory depth. The filling is mixed thoroughly before being wrapped in multiple layers of phyllo pastry brushed with butter to achieve a golden, flaky crust when baked.
The phyllo dough is cut into strips, and the filling is portioned into triangles which are folded and baked at 375°F until crisp. The contrast between the buttery, crispy pastry and the tender, herbed spinach filling defines the texture of this pastry.
Spanakopita can be served warm or at room temperature as an appetizer, snack, or part of a meal. Leftover pieces keep well when stored in an airtight container in the refrigerator for several days and can be reheated in the oven or toaster oven to restore crispness.
The recipe provides useful substitutions, such as using fresh spinach instead of frozen, adjusting herbs based on preference, and omitting feta for a vegan version. Preparing the filling or assembling the triangles ahead of time can streamline cooking for gatherings.
Ingredients
- 16 ounces spinach defrosted, drained, frozen
- 1 tablespoon olive oil
- 1 red onion diced, medium
- 5 garlic minced, cloves
- 2 teaspoons dill dried
- ½ cup parsley finely chopped and loosely packed, leaves
- ¼ cup green onion finely chopped, about 5 - white and light green portions
- 2 teaspoon lemon zest
- ½ teaspoon black pepper
- 1 ½ cup feta cheese about 6 oz, crumbled
- 6 tablespoons butter melted, unsalted
- About 20 sheets one sleeve phyllo pastry, defrosted
Instructions
Make the filling:
- Heat olive oil in a large skillet over medium heat. Add the onions and cook, stirring regularly, until it starts to soften, about 5 minutes
- Add the garlic and dill. Cook with the onions, stirring frequently, until caramelized and soft, about 5 more minutes. Set aside and allow to cool.
- Squeeze the defrosted spinach to drain all the water possible. You should end up with around 1 cup of spinach. Transfer to the skillet on top of the onion mixture.
- Add the parsley, green onions, lemon zest, ground pepper, feta cheese to the skillet and stir to distribute mixture evenly.
Assemble the triangles:
- Preheat the oven to 375° F. Line a baking sheet with parchment.
- On a clean surface, roll out the phyllo pastry. Cut into 2 ½-3” wide strips lengthwise using a pizza cutter. Cover the pastry with a barely damp towel to prevent it from drying out.
- On a clean surface, layout 1 layer of phyllo pastry and brush it down with a small amount of butter using a pastry brush and very gentle motions.
- Place a second layer of pastry directly on top of the first and brush that with a small amount of butter.
- In one corner of the pastry layers, place 1 heaping tablespoon of filling mixture. Squish it into an approximate triangle that nearly reaches the edges.
- Fold the corner of the pasty with the filling over to reach the nearest opposite edge of the pastry. Then, roll the filling triangle towards the empty end of the pastry. Again, fold the triangle to the nearest opposite side. Repeat these last two steps until you reach the end of the pastry rectangle.
- Place the triangle on the prepared baking sheet and cover with a damp towel. Repeat the assembly with all the pastry sheets and filling. The triangles can be placed fairly close together on the baking sheet, about ½”.
- Bake for 20-25 minutes until golden brown and crisp.
- Remove from the oven and allow to cool for 10 minutes before serving.
Notes
- Store leftovers in an airtight container for 3-4 days; reheat in an oven or toaster oven to keep the pastry crisp.
- You can prepare the filling 2-3 days ahead or assemble triangles a day in advance and bake when ready.
- For freezing, assemble triangles unbaked and freeze them spread on a baking sheet; bake directly from frozen with 10-15 extra minutes of baking time.
- Fresh spinach can replace frozen if wilted and drained thoroughly before mixing.
- Feel free to adjust herbs to taste or omit feta cheese for a vegan version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40triangles
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 118mg | 5% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1478IU | 30% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
