Ingredients
Vegetables & Herbs
- 1/2 small Brown Onion, finely diced
- 250 gr (1/2 lbs) Fresh Spinach, roughly chopped (or frozen, thawed and drained)
- 2 Spring Onions (Scallions), thinly sliced
- 3 tablespoons Parsley, fresh or dried, chopped
Seasonings & Flavorings
- 1 teaspoon Garlic Paste or crushed garlic
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Nutmeg
Dairy & Eggs
- 150 gr (1/3 lbs) Feta Cheese, cubed or crumbled
- 1 Egg
Other Ingredients
- 15 sheets Fillo (Phyllo) Pastry (30x45 cm / 12x18 inches each)
- 1 tablespoon Olive Oil (plus extra for brushing and cooking)
- Sesame Seeds to taste (optional, for sprinkling)
Instructions
- Prepare the Filling: Finely dice the brown onion, roughly chop the spinach, thinly slice the spring onions and parsley, and crumble or cube the feta cheese.
- Cook Onions: Heat olive oil in a large saucepan over medium heat. Add the diced brown onion and cook until translucent, about 3-4 minutes.
- Cook Greens and Seasonings: Add the spinach, spring onions, parsley, salt, pepper, garlic paste, and nutmeg to the pan. Stir well to combine and cook for 2-3 minutes until the vegetables soften.
- Add Feta Cheese: Stir the feta into the vegetable mixture and cook for another 1-2 minutes until the cheese softens slightly and begins to melt.
- Cool and Bind Filling: Transfer the filling to a large mixing bowl and allow it to cool to room temperature. Once cooled, mix in the egg to bind the filling together. Set aside.
- Preheat Oven and Prepare Baking Tray: Preheat your oven to 180°C (350°F). Line a large baking tray with baking paper or a silicone baking mat.
- Prepare Filo Pastry Strips: Lay one sheet of filo pastry on a clean, dry surface. Brush with olive oil, then layer a second sheet on top and brush with more oil. Add the third sheet and brush again. Cut the layered pastry into three long strips.
- Fill and Fold Triangles: Place a small amount of filling at the bottom of each pastry strip. Brush the remaining pastry on the strip with olive oil to help seal it. Fold the bottom right corner diagonally over the filling to form a triangle, then continue folding the pastry over itself in triangular shapes until reaching the end of the strip. Use olive oil to seal the edges as needed. Place the completed triangle on the prepared baking tray.
- Repeat Folding: Continue filling and folding the remaining strips until all filling is used.
- Final Touches before Baking: Brush each triangle with olive oil and optionally sprinkle sesame seeds on top.
- Bake the Spanakopita: Bake in the preheated oven for 25 to 30 minutes, or until the triangles are lightly golden and crispy.
- Serve: Remove from the oven and serve immediately while warm and flaky.
Notes
- Allow the filling to cool completely before mixing in the egg to prevent the egg from cooking prematurely.
- Brushing each layer of filo pastry with olive oil ensures a crispy, golden texture.
- Cutting the filo into strips makes it easy to fold and shape the triangles uniformly.
- If the filo tears while folding, use a bit of olive oil to seal edges.
- Using fresh spinach gives the best flavor, but frozen spinach can be used if thawed and thoroughly drained to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
