Learn how to make authentic and delicious Greek Spanakopita at home! This recipe shows you how to create the perfect savory filling with spinach, feta cheese, and fresh herbs, all wrapped in layers of crispy, flaky phyllo dough. We’ll guide you through the simple process of making these amazing spinach and cheese triangles. They’re perfect as an appetizer, a light lunch, or a side dish.
Hello and welcome back to the kitchen. Today we’re taking a culinary trip to Greece to make one of its most beloved and delicious savory pastries, spanopa. What you’ll need ingredients makes about 20 to 24 triangles. One pound 450g frozen chopped spinach thawed. One tspoon olive oil. One medium onion finely chopped. Two to three green onions, scallions, thinly sliced. Two cloves garlic, minced. 8 ounces, 225g Heta cheese, crumbled. Note, feta is a specific type of cheese. If it’s hard to find in Joerhat, a firm salty local white cheese could be used, though the flavor will be different. A/4 cup fresh dill, chopped. 1/4 cup fresh parsley, chopped. One large egg, lightly beaten. Pinch of nutmeg. Salt and black pepper to taste. Half a cup 113g unsalted butter melted. One package 16 oz/450g filow dough thought according to package directions. Tools: A large skillet. A large mixing bowl. A pastry brush. Baking sheets lined with parchment paper. How to make spanicopa step by step. Prepare the spinach. Place your thawed spinach in a clean kitchen towel or several layers of cheesecloth. Squeeze it with all your might to remove as much liquid as possible. You’ll be surprised how much water comes out. Set the dry spinach aside. Saute the aromatics. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 to 7 minutes. Add the green onions and minced garlic and cook for another minute until fragrant. Make the filling. In a large bowl, combine the squeezed spinach, the cooked onion mixture, the crumbled feta cheese, chopped dill, parsley, and the lightly beaten egg. Season with a pinch of nutmeg, salt, and black pepper. Mix everything together until it’s well combined. Prepare the fillow. Unroll your thawed fillow dough on a clean, dry surface. Keep the sheets you aren’t using covered with a damp cloth to prevent them from drying out. Assemble the triangles. Lay one sheet of fill on your work surface with the long side facing you and brush it all over with melted butter. Place another sheet of fillow directly on top and brush it with butter as well. Cut the layered filow lengthwise into four to five long strips. Place a heaping tablespoon of the spinach filling at the bottom corner of one strip. Fold that corner over the filling to form a triangle like you’re folding a flag. Continue folding the triangle up the length of the strip until you reach the end. Brush the outside of the finished triangle with a little more butter. Repeat with the remaining filow and filling. Bake to golden perfection. Preheat your oven to 375° F, 190° C. Place the spanicopa triangles on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes or until they are a beautiful deep golden brown and crispy. Serve and enjoy. Let the spanicopa cool for a few minutes before serving. They are delicious served warm. Enjoy this incredible taste of grease. Subscribe to our channel and like this video.
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