Have you ever been to Greece? Well, if you have, you probably tasted their delicious spanakopita. A spinach and feta mixture wrapped in filo pastry. Some call it Greek Spinach Pie, but I like to sound classy, so I call it spanakopita!
Am I making you hungry yet? These are also healthier than you thought it would be, with filo pastry instead of puff pastry (in my opinion I actually like the filo pastry version better!), heart-healthy olive oil to coat the filo pastry, and your good old spinach and feta in the inside.
Great as an appetizer, and everyone will be amazed that you made such a complicated dish (even though, secretly, it was super easy!).
So what I do first, the night before, is thaw my frozen filo pastry package in the fridge. (If you’re in a rush, thaw it in room temperature for a couple of hours.) Then make the filling, which is just spinach, feta, salt, and pepper.
Layer two filo pastry sheets with olive oil, and cut them in 4 long strips, lengthwise. Put some filling on the corner of the strip and fold that corner over the filling at an angle to form a triangle. Continue folding it until you have completely wrapped you filling with the strip. (If you want to see pictures of this process, go here.) Do the same for your other strips. Layer two more filo pastry sheets together with olive oil and repeat the entire process until you have no more filling! Make sure to seal the edges and brush the tops with olive oil. Bake them on a baking tray for 20 to 25 minutes at 175°C (350°F). Enjoy hot from the oven!
Spinach and Feta Spanakopita
Light, flaky Greek appetizer that tastes super delicious!
250 g. frozen spinach, thawed and squeezed out off all water
1 cup grated feta cheese
1 tbsp. each of salt and pepper
1 filo pastry package, thawed if frozen
1/4 cup olive oil
- Preheat oven to 175 °C (350 °F). Mix the spinach, feta, salt and pepper together in a bowl. This is your filling.
- Brush a sheet of filo pastry with olive oil, then place another sheet on top. Brush the second sheet with olive oil. Cut the attached sheets, lengthwise, into 4 long strips.
- Place about a tablespoon of filling in the corner of a strip and fold that corner at an angle so it covers the filling and forms a triangle. Keep folding triangularly until the strip has been completely wrapped around the filling. Repeat with the other strips, quickly, since the sheets dry out fast.
- Repeat step 2 and 3 with the rest of the filling and filo pastry. If you have leftover filo pastry, wrap it back up in the box and refreeze for later use. Place the spanakopita triangles on a baking tray and brush the top with olive oil.
- Bake for 20 to 25 minutes, until the filo pastry is golden. Serve as an appetizer straight away.