Spinach stuffed pastries, also known as spanakopita in Greek cuisine, are delicious savory pastries filled with a mixture of spinach, cheese, and herbs. These flaky, golden pastries make a perfect appetizer, snack, or even a light meal. Follow this recipe to create these delightful spinach stuffed pastries at home.
Ingredients:
For the Filling:
- 1 pound fresh spinach, washed, dried, and chopped (or 10 ounces frozen spinach, thawed and squeezed dry)
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
- 1/4 cup fresh parsley, chopped
- 2 eggs, lightly beaten
- Salt and pepper to taste
For the Pastry:
- 1 package (16 ounces) phyllo dough, thawed according to package instructions
- 1/2 cup unsalted butter, melted (or olive oil for a lighter option)
Step-by-Step Guide:
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the chopped spinach and cook until wilted and any excess moisture has evaporated (if using fresh spinach). If using frozen spinach, ensure it’s well-drained.
- Remove the skillet from heat and let the spinach mixture cool slightly.
- Mix the Filling:
- In a large bowl, combine the cooled spinach mixture with the crumbled feta cheese, ricotta cheese, grated Parmesan cheese, chopped dill, chopped parsley, and beaten eggs.
- Season with salt and pepper to taste.
- Mix well until all the ingredients are fully incorporated.
- Prepare the Phyllo Dough:
- Preheat your oven to 375°F (190°C).
- Carefully unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
- Place one sheet of phyllo dough on a clean surface and brush it lightly with melted butter or olive oil.
- Layer another sheet of phyllo dough on top and brush it with melted butter or olive oil. Repeat this process until you have a stack of 4-5 sheets.
- Assemble the Pastries:
- Cut the stacked phyllo dough into strips about 3 inches wide.
- Place a tablespoon of the spinach filling at one end of each strip.
- Fold the corner of the phyllo strip over the filling to form a triangle. Continue folding the strip in a triangle pattern (like folding a flag) until you reach the end of the strip.
- Repeat the process with the remaining phyllo sheets and filling.
- Bake the Pastries:
- Place the assembled pastries on a baking sheet lined with parchment paper.
- Brush the tops of the pastries with melted butter or olive oil.
- Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and crispy.
- Serve:
- Allow the pastries to cool slightly before serving.
- Serve warm or at room temperature, and enjoy!
Tips:
- Phyllo Dough Handling: Phyllo dough can be delicate and dries out quickly, so keep it covered with a damp cloth while working.
- Variations: Add other herbs like mint or green onions for different flavor profiles.
- Make Ahead: Assemble the pastries and freeze them before baking. When ready to bake, do so directly from frozen, adding a few extra minutes to the baking time.
Spinach stuffed pastries are a delightful and flavorful dish that can be enjoyed as an appetizer, snack, or light meal. The combination of spinach, cheeses, and herbs wrapped in flaky phyllo dough creates a delicious treat that’s hard to resist. Follow this recipe to bring the taste of Mediterranean cuisine to your table and impress your family and friends with these tasty pastries!
