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GreekAuthentic Cuisine

Spanakopitakia

Serves 4 to 6 Appetizer vegetarian, Appetizers

Spanakopitakia

Spanakopitakia brings the taste of Greek home kitchens to your table, where it's often enjoyed as a snack or starter. These golden parcels find their place at family gatherings and casual meals alike, embodying the welcoming spirit of Greek hospitality. In homes across the country, the preparation is almost instinctual, with ingredients measured by sight and feel rather than scales and spoons.

Biting into a spanakopitaki reveals a delightful combination of flaky phyllo and a savory filling. The tangy feta blends with tender spinach, accented by fresh dill and a hint of salt. A brush of olive oil ensures a crisp, golden exterior, while a squeeze of lemon brightens every bite. Such simplicity allows each flavor to shine, inviting you to savor the harmony of textures and tastes.

Ingredients

  • 400 gspinach — wilted
  • 200 gfeta
  • 8 sheetsphyllo
  • olive oilfor brushing
  • 2 tbspdill
  • 1egg
  • to tastefine sea salt

Method

  1. Start by washing 400 g of spinach thoroughly under cold water to remove any grit. Once cleaned, roughly chop the spinach and place it in a large mixing bowl. Crumble 200 g of feta cheese into the bowl with the spinach, ensuring the pieces are small enough to mix well with the greens.
  2. Add 2 tablespoons of finely chopped dill to the spinach and feta mixture. Crack 1 egg into the bowl, and sprinkle a small pinch of fine sea salt to taste, keeping in mind that feta is already salty. Mix everything together using your hands or a wooden spoon until the ingredients are well combined and the egg is evenly distributed.
  3. Lay out 8 sheets of phyllo dough on a clean surface, covering them with a damp cloth to prevent drying. Take one sheet and brush it lightly with olive oil using a pastry brush. Fold the sheet in half lengthwise to create a long strip, brushing again with olive oil to ensure it stays pliable.
  4. Place a heaping tablespoon of the spinach mixture at one end of the phyllo strip. Fold the corner of the phyllo over the filling to form a triangle, then continue folding the triangle over itself, maintaining the shape, until you reach the end of the strip. Brush the outside of the triangle with olive oil to help it crisp up during baking.
  5. Preheat your oven to 180°C (350°F). Arrange the filled phyllo triangles on a baking sheet lined with parchment paper, leaving a small space between each one to allow for even browning. Bake in the oven until the phyllo is golden brown and crisp, about 20-25 minutes, but watch for the color and aroma as your cue.
  6. Once baked, remove the Spanakopitakia from the oven and let them cool slightly on a wire rack. Finish with a light sprinkle of fine sea salt if desired, and serve immediately with lemon wedges on the side for a fresh, zesty contrast.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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