Spanakopita
Prerna Advani
by Prerna Advani

Categories

  • Mediterranean

Top culinary duo: spinach and feta.

The recipe I used is adapted from Feel Good Foodie.

Ingredients:

Per ~40 spanakopitas:

  • 2 tablespoons olive oil
  • 1/2 red onion, diced
  • 1.5 tablespoons minced garlic
  • 16 oz frozen spinach, defrosted
  • 1/2 cup parsley, chopped
  • 1/2 cup scallions, chopped
  • 1.5 cups feta, crumbled
  • salt, to taste
  • pepper, to taste
  • 1 sleeve phyllo dough, defrosted (I used this one)
  • 1/2 cup melted butter

Instructions:

  • Heat oil in a pot and add your red onions.

  • Cook for a few minutes and then add the garlic. Cook for a few more minutes, stirring frequently, until onions caramelize.

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  • Drain as much water as you can out of your defrosted spinach and add to the pot. Give it a good stir and remove pot from heat.

  • Add the parsley, scallions, feta, salt, and pepper. Mix until well combined.

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  • Preheat oven to 375 degrees.

  • Roll out your phyllo dough and divide into 3 parts lengthwise using a pizza cutter or knife. Cover 2 of the parts with a damp towel (phyllo dough dries up quickly), working with one part at a time.

  • On a clean surface, lay out one layer of dough. Brush it lightly with butter and place a second sheet on top of that. Lightly brush with butter again.

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  • Add a spoonful of spinach/feta mixture to a corner.

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  • Fold across one end.

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  • Fold down.

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  • Repeat the process, folding down across and down, until you have a little triangle.

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  • Move to a flat baking sheet lined with parchment paper and cover with a damp towel to prevent it from drying out.

  • Pro tip: I like to do 3 triangles at a time for time efficiency.

  • Bake for 20-25 minutes until golden brown (I did it in batches of 12 spanakopitas at a time).

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  • Wait a few minutes for it to cool and then serve!

  • Enjoy!

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