Spanakopita

4 Sep

Spinach and feta filled phyllo pastries (spanakopita).

Spanakopita are savoury spinach filled phyllo pastries and originates from Greek cuisine.

  • 10 phyllo sheets
  • 500 g baby spinach, chopped
  • 1/3 cup feta, crumbled
  • 1/4 cup plain bread crumbs
  • 4 cloves garlic, finely chopped
  • 1 large egg, beaten
  • 3 to 4 tbsps canola oil
  • sea salt and freshly ground pepper

1. To make the spinach filling, heat a saute pan on high heat.

2. Once the pan is hot, add in 1 tbsp of oil and the garlic. Cook until the garlic is a golden brown. This will only take a few seconds.

3. Add in the spinach. Turn down to medium heat. Stir occasionally.

4. Once the spinach has wilted, season with salt and pepper. Remove from heat and let the spinach cool for a minutes, then drain any liquids that has collected in the pan.

5. In a large mixing bowl, add in the spinach, egg, bread crumbs and feta. Mix well.

Cooked baby spinach and feta.

Spinach with feta and one egg.

Filling consisting of spinach, feta, bread crumbs and egg.

6. On a lined baking sheet, oil the bottom and sides.

7. Place two sheets of phyllo on the baking sheet.

8. About one inch from the edge, add a row of spinach filling.

Two phyllo sheets with a row of spinach filling, awaiting rolling.

9. Roll the phyllo tightly and tuck in the ends.

10. Repeat four more times.

Phyllo rolled up and filled with spinach and feta.*

Cut the phyllo rolls before baking.*

11. Brush  a little oil on top of each phyllo roll.

12. Before baking, cut the phyllo into desired sizes.

13. Bake in a preheated oven at 325ºC for 15 to 20 minutes or until golden brown.

14. Let spanakopita cool for a few minutes before serving.

Spanakopita immediately out of the oven.*

*The last phyllo row is filled with a ricotta and feta mixture as I ran out of spinach.

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