Spanakopita
This flavorful spanakopita recipe features a delicious blend of spinach, feta cheese, and aromatic herbs encased in crispy, buttery layers of phyllo pastry. Enjoy these golden, triangular pastries as a delightful appetizer or light meal. Warm and satisfying, they are sure to please your taste buds and bring a taste of Greece to your table.
— Constant Cookbook
Ingredients
- 1 1/2 lb. spinach, tough stems removed,
- coarsely chopped
- 1 1/2 cups crumbled feta cheese
- 1/2 cup grated kefalotiri, Parmigiano-
- Reggiano or pecorino cheese
- 4 eggs, lightly beaten
- 2 Tbs. chopped fresh mint
- 1/2 tsp. ground nutmeg
- Salt and freshly ground pepper, to taste
- 1/2 lb. filo dough (20 sheets), thawed if frozen
- 8 Tbs. (1 stick) unsalted butter, melted and cooled
Instructions
- Heat a large fry pan over medium-high heat. Add the spinach with only the rinsing water clinging to the leaves, cover and cook until wilted, about 1 minute. Drain well on paper towels, then squeeze out as much of the remaining liquid as possible. Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg. Stir well to combine. Season with salt and pepper.
- Preheat an oven to 375°F.
- Lightly butter a baking sheet. Cut the stack of filo sheets lengthwise into 3 equal strips. Remove 1 strip and cover the remaining filo with a slightly dampened kitchen towel to prevent it from drying out. Place the strip on a work surface and brush lightly with melted butter. Place another strip on top. Brush the second strip lightly with melted butter. Place a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip. Fold the uncovered end over the filling on the diagonal to form a triangular shape. Bring the bottom of the triangle up against the straight edge. Continue folding in this manner until the tip of the strip is reached, forming a triangular pastry. Brush lightly with melted butter. Place on the prepared baking sheet. Repeat with the remaining filo and filling.
- Bake until golden, about 15 minutes. Remove from the oven and transfer to a platter. Serve immediately, warm or at room temperature. Makes 30 triangles. Serves 6.
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