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.