zesty spinach and feta pies ~ my version of spanakopita

by Sam on December 2, 2011

zesty spinach and feta phyllo pastry pies

I’m excited that I over the next few months I will be developing a few recipes using Mediterranean Delicacies products for Drizzle and Dip.  I absolutely adore their range which is vast and includes everything from ready made dips and pates, to seafood, cheese and pickles.

This is my take on a classic Greek Spanakopita. I have left out the egg and used only the Mediterranean Delicacies Danish Feta which is creamy and delicious. I use olive oil instead of melted butter to brush down the phyllo and it works just as well.  You could use melted butter instead.  I also add lemon zest and juice and find it adds a lovely zing which wakes these up a bit.

Working with phyllo pastry can be a bit tricky, but its ok if its not perfect, the sheets are very thin and you use multiple layers.  Just work as quickly as you can.

*Cooks notes – If you have difficulties you can see a detailed diagram of how it is done here (scroll down to the bottom)

of the post).

zesty spinach and feta pies ~ my version of spanakopita

Serving Size: 8 - 10 medium pies

zesty spinach and feta pies ~ my version of spanakopita

Ingredients

  • 1 pack of Mediterranean Delicacies Phyllo Pastry (you will only use 6 - 9 sheets)
  • 400 gms spinach (I used baby spinach leaves)
  • 1 onion finely chopped
  • 3 - 4 spring onions finely sliced
  • 1 Tbs of chopped dill
  • 1 Tbs of chopped parsley
  • pinch of freshly grated nutmeg (about 1/4 tsp)
  • zest of a 1/4 of a lemon
  • juice of a 1/4 of a lemon (or a big squeeze)
  • 120gms of feta cheese
  • salt and black pepper
  • olive oil for brushing (you need quite a bit)

Instructions

  1. Pre heat your oven to 180 C / 350 F
  2. Saute your onions in a splash of olive oil until soft (about 5 minutes).
  3. While this is happening, heat a large pot with a few cups of water in the bottom. When the water is boiling, add the spinach and cook until it is wilted (about 3 minutes) and then drain in a colander and set aside.
  4. Squeeze out any excess water and lightly chop it up.
  5. Add the chopped wilted spinach to the onion mix and stir.
  6. Add the herbs and spices and the lemon juice and zest and cook until the liquid has evapourated. Add the crumbled feta and mix to combine and take it off the heat. Check seasoning and add black pepper and salt if necessary.
  7. making the pies - get everything ready first
  8. Have a baking tray that has been lined with baking paper or a silicone sheet ready.
  9. Have the olive oil and a pastry brush ready to brush down the phyllo.
  10. Have a dampened tea towel ready which you will wrap the remaining phyllo in to prevent it from drying out and becoming brittle.
  11. Unwrap the phyllo pastry from the packaging and gently remove 3 sheets.
  12. Roll and cover the remaining pastry with the damp tea towel.
  13. Separate the 3 sheets and brush one all over with olive oil (or melted butter) and immediately place the second sheet on top of the first. Repeat. Brush the third sheet with olive oil too.
  14. Cut the pastry sheets into 3 equal parts length ways (top to bottom), or if you want to make small pies 4 or 5 lengths.
  15. Place a dollop of the spinach mix at the one end and then fold over to form a triangle.
  16. Continue to fold the parcel over as you work your way down the strip of pastry maintaining the triangle shape.
  17. Place the triangle pies on the baking sheet, brush the tops with olive oil and bake for 25 - 30 minutes until golden brown.
http://drizzleanddip.com/2011/12/02/zesty-spinach-and-feta-pies

crispy flaky pastry around salty, zest spinach

*This recipe was featured on the Huffington Post

I look forward to connecting with you again in the future.

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{ 12 comments… read them below or add one }

Jessica December 2, 2011 at 8:10 am

So beautiful and brown! I want to reach right through the screen and have one for a midnight snack!

Lori December 2, 2011 at 8:38 am

Love the inclusion of the zest and lemon juice, I always feel that spanokopita needs a bit of zing!

Hila December 2, 2011 at 12:52 pm

They were delicious too :)

Helene Dsouza I Masala Herb December 3, 2011 at 4:38 pm

wow the pastry looks awesome! The filling sounds delicious. I am a huge mediterranian food fan. Great post!

Sam December 3, 2011 at 5:10 pm

Thanks Helene. Its a fabulous Phyllo and so easy to work with

Sue December 4, 2011 at 8:10 am

This was really a great recipe.Any ideas regarding a meze platter using all those wonderful Mediterranean Delicacies products?

Sam December 4, 2011 at 10:44 am

Hi Sue, yes I’m going to be doing a whole meze platter soon, so watch this space. Plus a few other delectable ideas.

Jo December 6, 2011 at 5:27 am

Looks delicious. Would love for you to share this with us over at foodepix.com.

Susan February 16, 2012 at 9:59 pm

Prior to baking , can I freeze them for a few days ?

Sam February 17, 2012 at 11:03 am

Hi Susan, I haven’t done this but think it will be absolutely fine to do as pastries / pies freeze very well. Just ensure that they are properly wrapped.

Susan August 19, 2014 at 4:08 pm

If i want to make these ahead, at what point would i freeze them ??? and would i put the olive oil on top layer before or after freezing ?

Sam August 20, 2014 at 4:25 pm

Hi Susan, freeze before baking and apply the top layer of oil / butter once thawed and before going in the oven. Might be worth layering cling wrap inbetween to prevetn sticking.

Best
sam

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