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Spanakopita is a greek dish – Spana meaning spinach and kopita as in Pita or pie :) The light phyllo dough is used to make the pie crust and I have tried to remain true to tradition. The only addition to the recipe was I added a few pine nuts
This is a simple, healthy and delicious meal which can be executed in as little as 20 minutes for prep time and and baking time of 20 minutes

2 pack of frozen chopped spinach
1tbsp of pine-nuts
One 4-ounce carton of feta cheese
1 dry red chili for seasoning – if desired
3-4 tsp of olive oil


Remove phyllo dough from freezer and place in fridge 2-3 hrs hours before preparing this dish
Set oven at 400 degrees F
Thaw the spinach and season with chili and salt and cook for a couple of minutes with about a tsp of oil
Throw in your pine nuts (you can sub with walnuts or almonds or avoid nuts if that is preferable)
Keep ready
Prepare your pan by greasing the bottom with olive oil
Roll out the phyllo dough and place 6-8 sheets dribbling scant amounts of oil every two layers to keep it from drying out- you could also keep a damp towel and dab the dough if you think it is drying out
Next layer with the spinach, followed by the feta cheese
Add 6-8 more layers of dough again dampening them with oil/damp cloth
Bake for about 15-20 mins depending on the efficiency of your oven
Remove when the phyllo dough is crisp and golden brown
Enjoy with a side salad :)



Posted on

September 15, 2011

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