Posted: February 4, 2011 Filed under: Appetizers, Phyllo, Savory
Spanikopita is a rich and savory Greek pastry, layered with spinach, feta, onions, eggs, herbs and good amount of butter, you can see why the Greek eat it as a snack. When feta is not readily available or if your trying to save some money, ricotta can be substituted for feta. Also, I’ve found buying feta in a block is much tastier and cheaper than the crumbled.
There are many forms in which you can make spanikopita such as the pie method, rolled up like a jelly roll, napoleon-stacked or in triangles. It is very versatile and you really have to make it to your liking. Can also get creative and replace part of the spinach with leeks, sorrel or chard to create a different palate.
I chose to do the pie method this time as I haven’t tried it before. It turned out to be a great way to make spanikopita. Here’s the recipe I’ve formed from different sources as well as trial and errors.
1 tablespoon butter, plus 1/2 cup (1 stick) butter, melted
1 small yellow onion, diced
2 cloves of garlic, crushed
2 Pounds spinach, dried really good with a towel or pressed between two plates
1 Cup (6 ounces) crumbled feta cheese
1/8 teaspoon ground or freshly grated nutmeg
1 Egg plus 1 egg yolk
2 Tablespoons heavy cream
9 Sheets phyllo dough
Oven – 375 Degrees
Grab a saute pan and melt the 1 tablespoon butter. Cook onion and garlic until slightly browned and fragrant, usually about 2-3 minutes. Add your spinach and cook uncovered until coated with butter and beginning to be more tender. Drain the spinach, Add Nutmeg, salt and pepper. Let sauteed mixture cool completely.
Large bowl, add feta, egg, egg yolk, and cream. Slightly chop spinach mixture and add to your egg mixture. Mix.
1. Brush your pie pan with butter. 2. Lay 1 sheet of phyllo face down on a flat surface and brush lightly with the melted butter working from the edges towards the middle. Lay 2 or more down(depending on your liking or how thick you would like your spanikopita) brushing between each layer. 3. Drape buttered pastry dough over the pie pan and press into place. 4. Add spinach layer.
5. Repeat steps 1-4 till you have 3 layers or more layers. 6. Bake until golden, 20-25 minutes. Let spanikopita rest for 5 minutes after removal from oven.
Smell it, Eat It, Enjoy it