Spanakopita recipe (Greek spinach and feta pie)
@extratoom Let’s Make a delicious Greek dish called spanakopita. This creamy and zesty feta and spinach filling with crispy heavily drizzled with Olive Oil filo top will cure any holiday blues. please enjoy this little video and make sure you check out my website for full detailed and printable recipe. #greece #greekfood #greekholiday #spanakopita #foodie #onepotmeals #onepotmeal #filopastrie #mealprepideas #pie #learnontiktok #pastry #greek #casarole #savourypie #vegetarianrecipe #familyrecipe ♬ Zorba The Greek – Kostas Papadopoulos
Spanakopita recipe (Greek spinach and feta pie)
Ingredients
Filo pastry toppings
- 1 Roll Filo Pastry
- 1 Cup Olive oil
- 1/4 Cup Za’atar
- 1/8 Cup Bread crumbs
- 1 Tsp Dry Dill
- 1/2 Cup Bread Crumbs
Spanakopita filling
- 1 Kilo Frozen Spinach
- 500 Grams Feta cheese
- 1/2 Cup Yogurt
- 1/4 Cup Olive oil
- 250 Grams Ricotta Cheese
- 1 Tbsp Za’atar
- 1 Tbsp Dry Dill
- 1/2 Tbsp Garlic Powder
- 1/2 Tbsp Onion Powder
- 1 Full Lemon Zest
- 1 Tsp Black Pepper
- 1 Tsp Sea Salt
- 2 Large Eggs
Instructions
- Start by taking out your frozen spinach, an hour before you start your recipe to allow the spinach to defrost at room temperature. Once your spinach has fully defrosted stop by pressing down all the excess water until you get fully dry spinach.Having wet spinach in the spanakopita mix will Breakdownall the filling and the texture will be grainy and not to pleasant, so make sure once you dry your spinach to set it on the side in a sieve and allow it to continue draining while you get on with the spanakopita filling.
- Heat the oven to 180°C.
- In a food processor add your Fata cheese, your yoghurt and mix while you’re slowly drizzling the Olive Oil from the top. Doing so will allowed the mixer to be extra creamy. Once you achieve a slightly creamy consistency add your ricotta cheese, followed by your za’atar, garlic powder, onion powder, dry dill, salt and pepper and your lemon zest continue to blend until the mixture is fully creamy.
- Brush your casserole with some olive oil. Make sure you brush all the edges and the sides as well.Cover the bottom of the casserole with breadcrumbs, which will help soak in all the moisture, and it will help the filo pastry not to stick at the bottom, and it will allow it to be extra crispy.
- Prepare your filo pastry sheets right next to you and make sure you reserve around 8 to 10 sheets on the side, which we will use at the end to decorate the top of your spanakopita. Make sure you cover the reserved filo pastry sheets with a towel to prevent them from drying.
- Start by layering 2 filo sheets at the bottom of the casserole and brush with olive oil and sprinkle some zaatar. take a sheet or two and place them 1/4 in the casserole and the other 3/4 hanging out from the casserole, and make sure you cover all the edges of the casserole with filo in a clockwise until all the edges are covered.
- Add the spanakopita filling and start folding the filo pastry that are on the edge of the casserole to the middle to cover all the top layer. Following this methord will protect the spanakopita filling from oozing out while baking.
- Now with the remaining filo pastry, one sheet at a time place them at the top and star by rinkiling the filo pastry to creat a beautiful pattern. (follow my video for more instructions). Brush the top with more olive oil, bread, crumbs, dry dill and za’atar. Bake for 35 minutes then change your oven settings to grill and bake for an extra 5 minutes until crispy.Allow to cool down for 10 minutes before serving. Enjoy 🙂