These zesty spinach and feta pies are my take on a classic Greek Spanakopita. I have left out the egg and used only creamy feta and I’ve used 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 it’s ok if it’s 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)Print
Zesty spinach and feta pies ~ my version of spanakopita
Spinach and feta phyllo pie recipe. My take on Spanokopita.
- Yield: 8 - 10 medium pies 1x
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)
Pre heat your oven to 180 C / 350 F
Saute your onions in a splash of olive oil until soft (about 5 minutes).
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.
Squeeze out any excess water and lightly chop it up.
Add the chopped wilted spinach to the onion mix and stir.
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.
making the pies – get everything ready first
Have a baking tray that has been lined with baking paper or a silicone sheet ready.
Have the olive oil and a pastry brush ready to brush down the phyllo.
Have a dampened tea towel ready which you will wrap the remaining phyllo in to prevent it from drying out and becoming brittle.
Unwrap the phyllo pastry from the packaging and gently remove 3 sheets.
Roll and cover the remaining pastry with the damp tea towel.
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.
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.
Place a dollop of the spinach mix at the one end and then fold over to form a triangle.
Continue to fold the parcel over as you work your way down the strip of pastry maintaining the triangle shape.
Place the triangle pies on the baking sheet, brush the tops with olive oil and bake for 25 – 30 minutes until golden brown.
*This recipe was featured on the Huffington Post