Spanakopita is mostly eaten as a snack in Greece and every Greek restaurant or deli is bound to have a tray of spanakopita ready to go for hungry customers. Spanakopita is a savory pie made of filo dough and stuffed with chopped spinach, feta , onions or scallions, egg, and various seasonings.
Spanakopita Filling Instructions:
- 1 finely chopped onion
- 1/2 cup crumbled feta cheese
- 1/2 cup grated edam
- 1/4 cup crumbled Roquefort cheese
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh breadcrumbs
- 1 large egg yolks
- 3 tablespoons olive oil
- 2 10-ounce packages ready to use, coarsely chopped spinach
- 1 pound filo pastry sheets
Directions to make fresh Spanakopita:
Preheat oven to 325″ F. Lightly butter 11x7x2-inch baking dish.
Mix first 7 ingredients above in large bowl.
Heat oil in large pot over medium high heat. Add spinach; saute until wilted and juices evaporate (about 3 minutes.) Transfer spinach to strainer over bottom of prepared dish.
Unroll the filo dough on a flat surface and cut the filo into 3 by 11 inch strips. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle.
Bake until heated through, about 20 minutes.
There is a “fasting”, or vegan, version of spanakopita eaten during the Great Lent and other religious fasts that doesn’t use eggs or dairy products in the dough mix and uses tofu instead of cheese.