Spanakopita is the spinach-filled version of tiropitas, which I posted a recipe for last year.  When I was younger, I wasn't the biggest fan of spinach, but as I got older I gave it a try in a few dishes and realized I was missing out on some serious awesomeness.  I was in the mood for some more Greek cooking and since I made tiropitas just recently, I decided to give spanakopita a shot and get my spinach on.

I had my mom send me this recipe from her Greek cookbook so I could get the quantity of spinach accurate, and the version she sent called for adding ricotta cheese to the filling.  My family has always just used the tiropita recipe and added in spinach, so I stuck with tradition and kept the basic ingredients the same.

To start, I melted some butter in a small saucepan and got a pastry brush ready.  I set out the phyllo dough, leaving it uncovered as I was planning on working quickly (it dries out very fast though--I would highly suggest covering it with a damp towel so you don't feel rushed!).  In a large bowl, I mixed together the crumbled feta, cottage cheese, and egg until well combined to make the filling.

To make the spanakopita, I laid out a sheet of phyllo dough lengthwise and used the brush to spread some butter over it.  My workspace was set up with a sheet of wax paper for me to work on.

I then folded the top and bottom thirds of the sheet in and spread butter over the top. I scooped about a tablespoon of the cheese mixture onto the edge of the dough.

Next, I folded the the cheese and dough over from the corner in a triangular shape.

I continued following the triangle pattern until the phyllo was rolled up, leaving a triangular shaped spinach cheese puff.

To get the spanakopita ready for baking, I laid them out on a parchment lined baking sheet and brushed the tops with some more butter.  I let them bake for 20 minutes, until they were golden brown on the top.

And yet again, homemade Greek food turned out amazing.  I shared the finished spanakopita with my family and a couple of people at work and got positive feedback all around.  Tiropitas are amazing alone, however the spinach adds such a nice flavor that having both as an option is always the way to go.  Next time I want to try using some finely chopped fresh spinach to see how it turns out.  I've seen spanakopita made in a tray form like baklava, so that's a variety I may need to try out in the future as well.  Next stop on the Greek cooking train: Galactoboureko!

Spanakopita Recipe


1 pound feta cheese, crumbled
packages of frozen spinach (9 ounces each)
8 ounces cottage cheese
1 cup butter
1 box phyllo dough


Preheat oven to 350 degrees F. Melt butter in a small saucepan over medium-high heat. Mix cottage cheese, eggs, spinach, and crumbled feta in a large bowl. Lay out phyllo on a sheet of wax paper, then lay another sheet of wax paper over the top and cover with a moist towel to prevent phyllo from drying out. To make spanakopita, lay a sheet of phyllo out lengthwise and spread butter over it. Fold top third of sheet down and bottom third up to make long strip, then spread butter over the top. Scoop 1 tablespoon of the spinach and feta cheese mixture onto the corner of the folded dough. Fold down corner of dough around the filling to make a triangle shape. Continue folding in diagonal pattern to create triangular cheese puff. Bake for 20 minutes until golden brown.

No comments:

Post a Comment

Pin It button on image hover