Spinach spanikopita recipe

Spinach Spanikopita recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and healthy appetizer? Look no further than this spinach spanakopita recipe. This traditional Greek dish combines flaky phyllo pastry with a flavorful filling of spinach, feta cheese, and herbs. The result is a savory and satisfying treat that is perfect for parties or as a light lunch. With its combination of fresh ingredients and irresistible taste, this recipe is sure to become a favorite.

Keywords: spinach spanakopita, Greek dish, appetizer, phyllo pastry, feta cheese

spinach spanikopita recipe details

Spinach spanikopita recipe, recipe Rating: 4.6
Number of votes:105

Ingredients

3 cups fresh spinach — cooked, drained, and chopped

1/4 white onion, chopped

20 mushrooms, thinly sliced

4 cups feta cheese

3 cups grated Parmesan cheese

1 package frozen phyllo dough

2 cloves garlic, minced

1 Tablespoon rosemary

1/4 teaspoon nutmeg

2 Tablespoons basil, shopped

2 Tablespoons olive oil

Butter, melted

Ingredients for Bechamel Sauce

2 Tablespoons butter

1 Tablespoon minced onion

4 Tablespoons flour

3 cups milk

1/4 teaspoon salt

1 teaspoon chopped parsley

ground pepper to taste

nutmeg to taste

Instructions:

Once I found out how easy it is to use phyllo dough, this recipe became a regular. Fresh basil enhances the flavor. I add a few secret seasonings, but you can experiment for yourself. Serve with Bechamel Sauce.…Kathy Falconer

Spanikopita: Refrigerate the frozen phyllo dough 24 hours before you begin your preparations. Saute onions and garlic in the olive oil until tender. Add mushrooms and stir until reduced and browned. In a large bowl, mix together all ingredients, except the phyllo dough and butter.

Lay the phyllo sheets on a towel in the work counter. Cut in half lengthwise and cover with another towel to keep from drying out. Melt the butter. Working quickly and using 1 half-sheet at a time, brush the phyllo lightly with melted butter. Place 1/4 cup of the spinach mixture in 1 corner of the shorter side and fold the other corner over the mixture, forming an angular fold. Continue to fold over until you have a triangle. Place on a cookie sheet and brush with melted butter. Cover with plastic wrap and freeze. When firm, package the frozen spanikopitas and store in the freezer.

Remove the frozen spanikopitas 1 hour before serving. Bake 20 minutes at 350 degrees until golden brown. Serve hot with Bechamel Sauce poured over the top.

Bechamel Sauce:Saute the onions in butter. Stir in flour and seasonings, add milk and cook until it is thick. Overcooking will thin the sauce.

Serves: 24