Spanakopita (Greek spinach pie)
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.
- 1 kilogram large-leaf spinach
- 1 egg
- 300 grams Feta or 20% fat Ricotta cheese, or low-fat cottage cheese
- 2 tablespoons dill leaves
- Pepper
Wash the large-leaf spinach thoroughly with plenty of water.
Set aside half (selecting the most beautiful leaves) and cook the other half for five minutes in boiling water.
Drain them well.
Mix them in a bowl with the cheese, egg, and two generous tablespoons of dill leaves.
Season with pepper.
Blanch the remaining spinach leaves by briefly immersing them in boiling water to soften.
Dry them with a cloth and place a spoonful of the cheese mixture in each one.
Roll them to form small pies and arrange them tightly in an ovenproof dish.
Cover with aluminum foil and bake in a water bath for half an hour at a moderate temperature (180°C/350°F).
This dish can be enjoyed hot or cold.
Serve Spanakopita as a main dish with a Greek salad containing tomatoes, cucumbers, olives, and feta cheese.
Garnish the Spanakopita dish with fresh dill leaves before serving for an added touch of aroma and color.
Present it as a light dish at a party or sharing table, paired with a garlic-infused yogurt sauce for dipping.
Cut Spanakopita into small rectangles and serve as excellent appetizers for special occasions.
Decorate the dish with lemon slices to add a refreshing touch when serving.
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.