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SPANAKOPITA
08

SPANAKOPITA

NUTRITION
HEALTHY RECIPES
Dec 28, 2024

SPANAKOPITA

Spanakopita is a classic Greek dish, combining savoury spinach and creamy feta cheese wrapped in crispy filo pastry. This recipe is perfect for a single serving, making it a great appetiser or snack. The filling of wilted spinach and crumbly feta is seasoned with a touch of salt and pepper. The filo pastry is brushed with olive oil and beaten egg for a golden, flaky finish. This dish is light yet satisfying, offering a delightful balance of textures and flavours. Serve warm as a snack or pair with a fresh salad for a simple, Mediterranean-inspired meal.

RECIPE CATEGORY

Snack, Appetisers, Entrée

SERVING SIZE

1 serving

CUISINE

Greek, Mediterranean

PREPARATION/TECHNIQUES

Bake, Prepared in Advance

OCCASION/HOLIDAY

Anniversary, Birthday, Christmas, Cocktail Party, Easter, Fall, Family Reunion, Graduation, Mother’s Day, New Year’s Eve, Picnic, Potluck, Summer, Thanksgiving, Valentine’s Day, Wedding

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegetarian, Healthy, Low Cholesterol, High Fibre, Kid-Friendly, Quick & Easy

DISH TYPE

Appetisers, Snack, Pastry, Entrée

INGREDIENTS

There are the following ingredients for Spanakopita:

  • 50g spinach, wilted
  • 15g feta cheese, crumbled
  • 1 filo pastry sheet
  • ½ egg, beaten (for brushing)
  • ½ tbsp olive oil
  • Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

  • Calories: 150
  • Protein: 6g
  • Fat: 10g
  • Carbohydrates: 8g
  • Fibre: 2g
  • Sodium: 250mg

PREPARATION

  • Wilt The Spinach: Heat a pan over medium heat, add the spinach and cook until wilted for about 2-3 minutes. Remove from heat and squeeze out excess moisture.
  • Prepare The Filling: Mix the wilted spinach with crumbled feta cheese in a bowl. Season with salt and pepper to taste.
  • Assemble The Spanakopita: Lay the filo pastry sheet flat. Brush with olive oil and place the spinach and feta mixture at one end. Roll the pastry, tucking in the sides to form a neat parcel.
  • Brush With Egg Wash: Brush the spanakopita roll with the beaten egg, ensuring even coverage for a golden, crispy finish.
  • Bake: Preheat the oven to 180°C (350°F). Bake the spanakopita on a lined baking sheet for 15-20 minutes until golden brown and crispy.
  • Serve Warm: Allow to cool slightly before serving. Enjoy the spanakopita on its own or with a side of tzatziki for dipping.

PREP TIME

10 minutes

COOKING TIME

15-20 minutes

TIPS

  • Filo Handling: Keep filo pastry covered with a damp cloth to prevent it from drying out while assembling.
  • Feta Choice: Use high-quality feta cheese for a more authentic and flavourful spanakopita.
  • Crispiness Tip: Ensure the filo is well-brushed with olive oil and egg wash for a golden, crisp pastry.

VARIATIONS

  • Vegan Spanakopita: Replace feta with a plant-based cheese and omit the egg wash, using a plant-based milk wash instead.
  • Add Herbs: Mix in fresh dill or parsley for an extra flavour boost in the filling.
  • Cheese Variation: Swap feta with ricotta or goat cheese for a different take on the classic spanakopita.

PREPPING AND STORAGE

  • Fridge Storage: Store leftover spanakopita in an airtight container in the fridge for up to 3 days. Reheat in an oven or toaster oven.
  • Freezing: Assemble the spanakopita, but do not bake. Freeze the unbaked pastries on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding an extra 5-10 minutes to the cooking time.

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