Spanakopites are classic Greek spinach pies that offer a delightful contrast between flaky, golden pastry and a moist, savory filling. These handheld pastries are perfect for appetizers, light lunches, or as part of a meze spread. The filling combines wilted spinach with fresh spring onions, aromatic dill, and salty crumbled feta cheese, creating a rich and satisfying flavor profile. Wrapped in delicate filo dough and brushed with olive oil, they bake until crisp and golden. They are equally delicious served warm from the oven or at room temperature, making them ideal for potlucks and gatherings.
Spanakopites Apo Ti Samos (Spinach Pies From Samos
Description
Spanakopites are classic Greek spinach pies that offer a delightful contrast between flaky, golden pastry and a moist, savory filling. These handheld pastries are perfect for appetizers, light lunches, or as part of a meze spread. The filling combines wilted spinach with fresh spring onions, aromatic dill, and salty crumbled feta cheese, creating a rich and satisfying flavor profile. Wrapped in delicate filo dough and brushed with olive oil, they bake until crisp and golden. They are equally delicious served warm from the oven or at room temperature, making them ideal for potlucks and gatherings.Ingredients
Directions
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Preheat oven to 190C (375F).
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If using fresh spinach, wash well and remove coarse stems. Chop coarsely and place in a large covered pan. Cook over medium heat for 7-8 minutes, shaking the pan occasionally, until wilted. If using frozen spinach, thaw completely.
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Drain the spinach thoroughly in a colander, pressing with a spoon to remove excess liquid. Chop finely if necessary and place in a mixing bowl.
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Heat a small amount of oil in a frying pan and gently fry the spring onions until soft. Add the onions to the spinach.
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To the spinach mixture, add the feta cheese, dill, beaten eggs, nutmeg, salt, and pepper. Mix well to combine all ingredients evenly.
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Unroll the filo pastry and cover with a damp cloth to prevent drying. Cut each sheet in half lengthwise to create rectangles approximately 20 x 30 cm (8 x 12 inches).
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Take one piece of filo and brush lightly with olive oil. Fold it in half to make a strip about 10 cm (4 inches) wide. Brush with more oil.
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Spread about 2 tablespoons of the spinach filling across one long edge of the pastry strip, leaving the sides clear.
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Fold in the short sides over the filling, then roll up the strip firmly into a cylinder. Bend the roll into a coil shape and place in an oiled baking dish.
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Repeat with the remaining pastry and filling, arranging the coils in a single layer in the baking dish.
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Brush the tops of the spanakopites lightly with olive oil. Bake for 25 minutes, or until golden brown and crisp.
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Serve hot or cold as an appetizer or light meal.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 551.7kcal
- % Daily Value *
- Total Fat 41.7g65%
- Saturated Fat 18.9g95%
- Cholesterol 75.6mg26%
- Sodium 1598.8mg67%
- Total Carbohydrate 22.9g8%
- Dietary Fiber 8.2g33%
- Sugars 8.9g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If serving cold, you may use melted butter instead of olive oil for brushing the pastry, provided the oil is not of high quality, for a richer flavor.
Ensure the spinach is very well drained before mixing with the filling. Excess moisture can make the filo pastry soggy.
Keep unused filo pastry covered with a damp cloth at all times to prevent it from drying out and cracking.
