Spanakopita is a Greek spinach pie which is a perfect treat for those who still consume cheese or dairy products. Most of the Greek restaurants that I have been to, have a triangle shape for spanakopita. I kept delaying to make this, because I was thinking we just can’t be such in a rush while we work with fillo pastry and have to be gentle. I bought the fillo pastry at the special store due to the L-cysteine issue.
I had 3 different shape of spanakopita, two shapes were round just different in size, another shape was triangle. To be honest it was easy to make the the round one, just put the fillo into several layers, add filling and put on several layers again.
Spanakopita
Recipe by several sources on the internet
Ingredients:
1 pkg phyllo/fillo pastry, cut into the pan size
Melted butter or olive oil (to brush on the phyllo/fillo)
For the Filling:
400 g frozen spinach
1 onion
3 cloves garlic, minced
8 green onions, including green stems, finely chopped
4 tbsp finely chopped fresh dill
300 g feta cheese, crumbled
2 eggs, beaten
Salt
Freshly ground black pepper
1 tbsp Olive oil
Directions:
Preheat the oven at 350F
Filling:
1. Thaw frozen spinach thoroughly, drain really well by pressing down /squeezing the water from it. Place in large mixing bowl.
2. Place frying pan on stove at over medium to high heat, add the olive oil. Add onion, stir and cook until translucent; add green onion,and garlic, stir and cook until soft. Just before they are ready, add dill. Toss the pan and do a quick mixing with a wooden spoon. Remove from the heat and let it cool.
3. Combine dill mixture with spinach, add egg and feta cheese, season with freshly ground black pepper and salt. In this case, I didn’t add salt since feta cheese is already salty enough.
Assembling
1. Take a muffin pan, brush the bottom with a small amount of melted butter. Separate a sheet of fillo from under damp tea towel and place it into the pan. Fillo pastry must be covered at all times with a damp tea towel or it will dry out. Brush a layer with butter, place another sheet of pastry on top. Brush with butter as well. Continue layering until you have used 4 sheets of filo. But do not add the butter to the top sheet.
2. Pour in the spinach mix over the top of the pastry layers. Push down and spread it evenly around the pan using your spoon. Carefully top it with 4 more layers of the fillo with the same steps as we do for the bottom layers. The different is, you need to brush on the very top layer with butter.
Finishing
Transfer the dish into the centre of the preheated oven. Bake for 30 minutes or until it is crispy and a light golden brown then remove.
These steps above are applied for mini round shape of spanakopita. For the triangle one, it will be different on assembling parts and baking time. Please do refer to this link to have more explanation regarding the triangle one.
Pepy, Ti mau bikin ini ngak jadi2, padahal suamiku demen banget, secara dia keturunan Greek. Fotonya keren bgt.
You had spinach too 🙂 ….
Beautiful presentation.
This looks really crispy and yummy! I like! 🙂
Looks so good I love the layery skin, must be very crumbly and yum. 🙂
Hi, just wonder, have you ever baked an Indonesian Layered Cake before? Mind sharing the recipe? Thanks,
Rae
wuih kyk samosa 😀
Ti, bikin gihhh
Tigerfish, I saw yours…. yummy
LCOM, indeed
Bee, I love pastry
Rae, I have never made once yet. In my city, there is an Asian store that sell that cake ready to eat. I saw some recipes on the internet. One of my foodie bloggers has made once, please check ker blog at http://homemades.blogspot.com
Ayin, bentuk’e wae. Rasanya beda
wow fotonya keren2. saya link ya
Silahkan Lisa
What simply gorgeous photos. I adore spanakopita; thus, I want to grab one of these pies out of the computer monitor and eat it right now. 😉
Hi Pepy,
Just a short note to let you know that you have won June IFP:
http://www.coffeeandvanilla.com/?p=2344
I nominated also blogs for July edition of IFP, you can take a look at it here:
http://www.coffeeandvanilla.com/?p=2680
Have a nice day, Margot
Lisa:Feel free to grab them 😛
margot: Once again, thank you
We would like to feature this recipe on our blog. Please email [email protected] if interested. Thanks 🙂
[…] Yes that is what I did. I don’t change much from recipe that I used before (please check my original spanakopita recipe!). All I did was omitting garlic and green onions, then I subtituted them for garlic chives. […]