Spanakopita is a traditional Greek pie featuring fresh spinach and feta cheese, wrapped in thin layers of phyllo pastry. Baked to golden perfection, it boasts a crispy and flavorful crust. Served hot or cold, it’s a delicious and wholesome option.
Ingredients
Instructions
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Wash the large-leaf spinach thoroughly with plenty of water.
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Set aside half (selecting the most beautiful leaves) and cook the other half for five minutes in boiling water.
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Drain them well.
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Mix them in a bowl with the cheese, egg, and two generous tablespoons of dill leaves.
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Season with pepper.
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Blanch the remaining spinach leaves by briefly immersing them in boiling water to soften.
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Dry them with a cloth and place a spoonful of the cheese mixture in each one.
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Roll them to form small pies and arrange them tightly in an ovenproof dish.
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Cover with aluminum foil and bake in a water bath for half an hour at a moderate temperature (180°C/350°F).
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This dish can be enjoyed hot or cold.
Serving Suggestion
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Serve Spanakopita as a main dish with a Greek salad containing tomatoes, cucumbers, olives, and feta cheese.
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Garnish the Spanakopita dish with fresh dill leaves before serving for an added touch of aroma and color.
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Present it as a light dish at a party or sharing table, paired with a garlic-infused yogurt sauce for dipping.
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Cut Spanakopita into small rectangles and serve as excellent appetizers for special occasions.
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Decorate the dish with lemon slices to add a refreshing touch when serving.
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Serve it as a cold dish for a light brunch or pair it with a light soup for a complete Greek culinary experience.
- Fat 64%
- Carbohydrates 25%
- Calories 11per person
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.