spanikopita

You Won’t BELIEVE How Simple These Spanikopita Morsels Are!

The first time I had spanikopita it was the frozen kind from Trader Joe’s. I was immediately hooked! My mom and I never really had conventional or traditional American dinners. It was just the two of us, and then my brother who ate a different meal. Whenever I could convince my mom to buy those spanikopita, I did.

It wasn’t until years that I tried fresh spanikopita, and it was even better and more impressive! The flakiness of the pastry, the tang of the cheese, the perfect texture of the spinach. I love spanikopita so much, haha.

While I haven’t yet tried this recipe, I can’t wait to do so! I’m thinking this will be perfect for my aunt’s birthday coming up in September. It’s different and special!

Visit the link below to view the recipe 🙂

Visit the link below for the recipe.

The spanikopita is far easier to make than one would think. What I like about this recipe is that it would be great for kids in a cooking class to learn to work together, assemble, etc. It would also freeze well for make-ahead appetizers and such!

Thanks to the folks at My Gorgeous Recipes for this WONDERFUL recipe!

Ingredients

  • 5 phyllo pastry sheets
  • 250 g feta cheese
  • 1 cup frozen spinach, thawned
  • 1 egg
  • 1 spring onion
  • 1/4 tsp ground black pepper
  • 1/4 tsp salt
  • 1 cup olive oil

Instructions

  • Break the cow’s cheese into big chunks and add them to a bowl. I used Apetina block cheese, which is quite crumbly, so I could just mash the cheese chunks with a fork. Otherwise, you can grate the cheese.
  • Next, chop the spinach and spring onion finely and add them to the bowl and together with the egg and mix well until combined.
  • Add the salt and pepper and mix again, until you have a uniform paste.
  • Lay 1 phyllo sheet on the work surface and brush generously with olive oil
  • Hold it in half, then using a sharp knife cut it in 4 strips.
  • Place a teaspoon of the spinach mixture right at the end of each strip, then fold each strip into a triangle.
  • Repeat with the remaining phyllo sheets until all the spinach mixture has been used up.
  • Line a baking tray with non-stick parchment paper and bake the triangles at 180 degrees C until golden and crunchy.

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: My Gorgeous Recipes.

Photo source

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