Spanakopita are wonderful little pastry parcels of spinach and feta that are a Greek invention. Savor the delightfully moreish taste of these spinach and cheese-filled bites, perfect for any occasion. Here’s a recipe for how to make them.
Ingredients:
- 1 package (10 ounces) of frozen chopped spinach
- 1 cup of feta cheese
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chopped fresh dill
- 1/4 cup of chopped fresh parsley
- 2 green onions
- 2 cloves garlic
- Zest of 1 lemon
- Salt
- Black pepper
- 1/2 cup of unsalted butter
- 1 package (16 ounces) of phyllo dough, thawed according to package instructions
Instructions:
- Preheat the oven to 375°F (190°C). In a large bowl, combine thawed and drained chopped spinach, crumbled feta, ricotta, Parmesan, dill, parsley, green onions, minced garlic, lemon zest, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Lay out one sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and brush with butter again. Repeat until you have a stack of about 5-6 sheets.
- Spoon a portion of the spinach and cheese mixture along one edge of the phyllo stack. Roll the phyllo dough over the filling to create a log or cigar shape. Brush the top with more melted butter.
- Place the rolled spanakopita on a baking sheet lined with parchment paper. Repeat the process until all the filling is used.
- Bake in the preheated oven for 20-25 minutes or until the spanakopita are golden brown and crispy. Remove from the oven and let them cool slightly before slicing. Serve these incredibly moreish spanakopita warm as an appetizer or snack.
