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Spanakopita (Greek spinach and feta filo pies)
These tasty little pastries have a lovely golden flaky crust and the creamiest feta and spinach filling, they are a taste of Greece and the perfect snack on the go or as part of a Greek mezze
Ingredients
- 100 g spinach
- 1 tsp olive oil
- 100 g feta crumbled
- 1 tbsp dill chopped
- 1 tbsp mint chopped
- 1 tbsp parsley chopped
- 1/2 tsp nutmeg grated
- 1/4 tsp black pepper
- 200 g filo pastry 1 packet
- 50 g butter melted
- 1 tbsp nigella seeds or sesame seeds (optional)
Instructions
- Preheat the oven to 180C and look out a baking sheet
- Heat the oil in a pan and wilt the spinach for about 3 minutes, when cool enough to handle squeeze out the liquid and chop the spinach
- Finely chop the herbs and mix these in a bowl with the spinach, crumbled feta, nutmeg and pepper
- Unroll the filo pastry and cut into three long strips, take the top 3 strips and lay out the first and paint with melted butter, add second layer and butter again then add 3rd layer of filo
- Place a tbsp of the spinach mixture in the bottom right corner of the buttered filo and fold over diagonally into a triangle then keep folding till you use up the strip of pastry. Make the remaining pies in the same way
- Place the pies on a baking tray and brush with melted butter and sprinkle with the seeds if you want to and bake for approx 25 minutes till golden
Video
Notes
Filo pastry dries out easily so make sure that the sheets you are not actually working on are covered with a clean damp tea towel to stop them from drying out.
In Greece spanakopita can also be made in a large deep tin and then cut into squares for serving instead of making individual pies as I have here.
These spanakopita will keep for 3-4 days in an airtight box or you can freeze them for up to 3 months.
Nutrition
Calories: 107kcalCarbohydrates: 13gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 11mgSodium: 249mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 1163IUVitamin C: 4mgCalcium: 77mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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