Spanakopita, a beloved Greek dish, is a flaky and savory pastry filled with a delectable mixture of spinach, feta cheese, onions, and herbs. The filling, often seasoned with dill and nutmeg, is encased in layers of delicate phyllo dough, which bakes to a golden perfection. The result is a delightful combination of crisp, golden layers and a flavorful, herb-infused spinach and feta filling. Spanakopita is not only a culinary delight but also a testament to the artistry of Greek cuisine, showcasing the harmonious marriage of fresh, wholesome ingredients in a portable and scrumptious form.
Golden brown flaky triangles filled to the brim with savory spinach and cheese… these are sure to disappear fast!
Spanakopita (Greek Spinach, Cheese, and Filo Parcels) with Tzatziki
Ingredients
FOR SPANAKOPITA
- 300 grams spinach
- 1/2 small onion finely chopped
- 1 clove garlic finely chopped
- 100 grams feta cheese
- 8 filo pastry sheets
- 3 tbsp olive oil + a bit more for brushing on top before baking
- 1 tsp cumin
- salt to taste
FOR TZATZIKI
- 1/2 cup yogurt
- 1 cucumber
- 2 tbsp olive oil
- 1 tsp lemon juice
- 1 tsp fresh dill chopped
- 1 clove garlic minced
- salt and pepper to taste
Instructions
FOR SPANAKOPITA
- Preheat the oven 200ºC.
- Shred the spinach and chop the onion. Chop the garlic clove as well and set aside.
- In a pan, on medium heat, heat the oil and saute the onion and garlic till they turn slightly golden-brown(about one minute).
- Add the spinach and cumin to the pan. Cook until the water from the spinach evaporates. Keep stirring the spinach so it doesn't burn. This should roughly take about 7 – 8 minutes.
- Once done, remove from heat and let it cool.
- Add the feta cheese to this spinach mixture and mix thoroughly.
- Cut long strips of the filo pastry – about 2 inches wide. Brush one pastry sheet with olive oil and place another sheet on top of it. The oil will make them stick together.
- Place about 1-1/2 tablespoons of the spinach-feta mixture on one end of the sheet and keep folding it into triangles till the end. Seal the end with olive oil.
- Repeat steps 7 and 8 till all the mixture is used.
- Lightly oil a baking tray. Brush olive oil onto each Spanakopita parcel and place on the tray.
- Bake for about 10 minutes – or until they turn golden brown.
- Serve with Tzatziki sauce.
FOR TZATZIKI
- Finely chop the fresh dill.
- Grate one cucumber and squeeze out the juice.
- Add the grated cucumber to the yogurt, along with lemon juice, olive oil, and chopped dill.
- Season with salt and pepper (to taste).
Tried this recipe?Let us know how it was!
