squeeze dry spinach
Too moist spinach dissolves the filo pastry. squeezing dry strongly is the most important step.
Greek Recipe
Spanakopita
For spanakopita spinach is mixed with feta, herbs, egg and spring onions and layered between buttered or oiled filo pastry leaves. The dough is baked golden brown and crispy in the oven.
Total time
1 hr 10 min
Calories
520 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Spanakopita with spinach, feta and filo pastry
Spanakopita lives from the contrast of crispy filo pastry and juicy, but not wet filling. Fresh spinach must fall together and be squeezed dry. filo pastry dries out quickly and should be covered when working.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Dinner
Recipe
Spanakopita
Spanakopita is a Greek filo pastry cake with spinach, feta, spring onions, dill and egg. Important is a well-squeezed dry, non-watery filling.
Ingredients
6 servings
Method
-
1
Prepare spinach
Let spinach collapse or thaw, then squeeze dry very well and chop coarsely.
-
2
Mix filling
Mix spinach with feta, spring onions, dill, parsley, eggs, pepper and nutmeg.
-
3
Filoteic layers
Oil a form. Place the filo pastry leaves individually and spread each leaf thinly with oil or butter.
-
4
Fill
Spread the filling on the dough, cover with further oiled filotic leaves and cut the surface.
-
5
Bake
Bake Spanakopita at 180 degrees 35 to 40 minutes golden brown. Leave to rest before cutting.
Kitchen know-how
Tips for Spanakopita
Cover filo pastry
filo pastry dries out quickly. While working with a slightly damp cloth.
Cut before baking
The surface can be cut cleaner before baking than afterwards.
Variations
How to adapt this recipe
Break the filling in portions in filo pastry strips. This is convenient for buffet or picnic.
Slightly finely cut leek fits well with spinach and feta and makes the filling more spicy.
Nutrition per serving
520kcal
42.0 gCarbohydrates
18.0 gProtein
30.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Spanakopita
Yes, frozen spinach works well. It is important to thaw it completely and squeeze dry it very well.
The filling was too wet or the dough was not greased enough. squeeze dry spinach and brush leaves individually.
Yes, finished she can stand cold for a moment. Bake it fresh for crispy dough.
Dill, parsley and spring onions are especially suitable. Mint can be sparingly complemented.
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