Greek Spanakopita

Greek spanakopita a traditional recipe. Easy to make with filo pastry and very healthy. It consists of 4 onion varieties, which complement each other perfectly. Leeks, red onion, spring onion, and shallot combined with salty feta and juicy spinach.

Spanakopita is a traditional Greek dish. It is not difficult to make and the taste palette is very rich. It consists of 4 onion varieties that complement each other perfectly. The sweetness of the leek and the red onion combined with the spicy of the spring onion and the shallots.

And that mixed with the salty feta, the slightly moist spinach, and the crispy filo pastry crust. A delicious combination and that is why this is indeed a dish that I will make more often. The recipe is adapted to the recipe that was made available by Audax at the Daring Kitchen.

• This spanakopita is wonderful when eaten warm, but can also be eaten cold.
• Because you use 4 different onion types (when you leek count as an onion), this spanakopita gets a lot of flavors.
• Coat the top of the spanakopita with cold water so that the edges do not curl just before baking in the oven.
• If you really do not want to use spinach then you could also choose kale, cavolo nero and there are even recipes with nettles known (you need a lot of the latter). But real Greeks would never make the Spanakopita without spinach.
• You can replace the olive oil with butter. Ghee (clarified butter) gives the best results.
• Spray the olive oil so that you use less oil and the result is not so greasy.

• You can keep the filling in the refrigerator for a maximum of 2 days before you start using it. Cover it well with aluminum or plastic foil.
• You can freeze the Spanakopita before you bake it. Then extend the baking time by 10 minutes (so a total of 1 hour). The Spanakopita can be stored in the freezer for up to 3 months.
• Once you have made it, keep it covered for up to 2 days in the refrigerator.
• You can also freeze the Spanakopita after it has been baked. Allow to cool to room temperature and package airtight. Store in the freezer for up to 3 months.

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Greek spanakopita

Andréa

Spanakopita a traditional Greek recipe. Easy to make with filo pastry and very healthy. It consists of 4 onion varieties, which complement each other perfectly. Leeks, red onion, spring onion and shallot combined with salty feta and juicy spinach.

5 of 2 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Appetizers and Snacks, Dinner, Lunch, Quiches and Savory Pies

Cuisine Mediterranean

Servings 8 persons

Calories 480 kcal

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C

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Ingredients

• ▢ 2000 grams spinach , fresh or 1 kg thawed
• ▢ 10 sheets phyllo dough
• ▢ 300 grams feta cheese, crumbled
• ▢ 30 gram dill , soft stems and fronds finely chopped
• ▢ 1 red onion , chopped
• ▢ 3 shallots , chopped
• ▢ 3 stalks spring onions , white and pale green parts chopped
• ▢ 1 large leek , well washed, white part chopped
• ▢ 1 clove garlic
• ▢ ⅛ teaspoon nutmeg , freshly grated
• ▢ 2 eggs, size L
• ▢ 4 tablespoons olive oil , extra virgin
• ▢ 4 tablespoons breadcrumbs
• ▢ 120 ml olive oil
• ▢ ½ teaspoon salt
• ▢ ⅛ teaspoon ground black pepper

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Instructions

• Preheat oven to moderately hot 375°F/190°C/gas mark 5.
• Wash the spinach and dry thoroughly, discard the tough stems, chop or tear the leaves into pieces, place into a large bowl. (If using thawed chopped frozen spinach just place into a large bowl).
• Add the chopped onions, chopped leek, finely chopped dill, four tablespoons of extra virgin olive oil, the crumbled feta cheese, and the optional garlic and nutmeg.
• Using your hands vigorously massage the filling ingredients until the mixture loses about half to three-quarters its original volume.
• Over a bowl or a large plate squeeze large handfuls of the mixture till they feel dry, continue until you have done all of the filling mixtures, and you have collected all the excess liquid.
• Cover the excess liquid with enough breadcrumbs to absorb the liquid. The breadcrumbs should be moist.
• Return the moisture-laden breadcrumbs back into the filling mixture. Add two eggs and mix well using your hands.
• Taste, season with some salt (careful feta contains lots of salt) and plenty of pepper. Set aside. The filling can be stored in the fridge for a day or two if well covered.
• Brush oil on the baking dish.
• Cover the phyllo sheets with a damp tea towel.
• Oil every second sheet, cover the base and sides of your baking dish making sure that the sheets overhang the edges of the baking dish.
• Use six phyllo sheets for the base and sides.
• Spoon the filling into the phyllo pastry case.
• Use four phyllo sheets to cover the top, oil each layer.
• Use a spoon or similar to neaten the edges of the pastry case.
• Cut into 20 squares before baking. (At this stage you can freeze the unbaked spanakopita to be baked for later, add 10 minutes extra to the baking time.)
• Bake in a preheated moderately hot oven for 40 minutes.
• Cover with foil if over-browning. Check for doneness by using a thin knife, insert it into the spanakopita for 30 secs, the filling should feel set and the knife should feel hot to the touch. If not done yet, extend the oven time by 5 minutes and repeat until done.
• Cool for 30 minutes. Can be eaten hot or cold.

Notes

• This spanakopita is wonderful when eaten warm, but can also be eaten cold.
• Because you use 4 different onion types (when you leek count as an onion), this spanakopita gets a lot of flavors.
• Coat the top of the spanakopita with cold water so that the edges do not curl just before baking in the oven.
• If you really do not want to use spinach then you could also choose kale, cavolo nero and there are even recipes with nettles known (you need a lot of the latter). But real Greeks would never make the Spanakopita without spinach.
• You can replace the olive oil with butter. Ghee (clarified butter) gives the best results.
• Spray the olive oil so that you use less oil and the result is not so greasy.

Nutrition

Calories: 480kcalCarbohydrates: 32gProtein: 17gFat: 34gSaturated Fat: 10gCholesterol: 74mgSodium: 936mgFiber: 7gSugar: 5gVitamin A: 24180IUVitamin C: 78mgIron: 9mg

Keyword a quiche recipe with feta, a vegetarian quiche recipe

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