You will never believe how delicious spinach can be until you try these! They are perfect to serve at a cocktail party, because you can make them, freeze them & bake right before the party! This recipe makes larger spanakopitas, and are also perfect for a light dinner with a side salad!
I give all the props on this dish to the queen, Ina Garten! This recipe is from her ‘Barefoot Contessa -Back to Basics’ cookbook.
Honestly, the most difficult part of this recipe is folding them up (which isn’t that hard!) See photos below for reference. However, the sheets of Phyllo dough are so delicate that they will start to stick together if they dry out – so I place a damp paper towel over the stack of sheets after I remove each sheet to assemble.
Also note, these freeze beautifully- pop in the freezer on a sheet pan after they are assembled and before baking. Store in ziploc once frozen, and take them out and reheat as needed!
Dinner Spanakopitas
There’s a reason these traditional Greek Spinach & Feta strudels are an all-time favorite - feta, spinach & the buttery pastry combine to make every bite so delicious!
Ingredients
- 2 (10 oz.) packages frozen chopped spinach - defrosted
- 1/2 (16 oz.) package Phyllo dough
- 3 tbsp pine nuts - toasted
- 1 cup chopped sweet onion - small dice
- 3 scallions - white & green parts - chopped
- 2 tbsp olive oil
- 4 eggs - lightly beaten
- 3 tbsp - grated Parmesan cheese
- 1 cup plain dry breadcrumbs
- 1 tsp grated nutmeg
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 8 oz. feta cheese - small diced
- 1 stick unsalted butter - melted
- Flaked sea salt for sprinkling
Directions
- Step 1 Note: Thaw frozen spinach in sink overnight or use microwave if in a time crunch. Also, defrost Phyllo dough overnight in refrigerator or for 3 hours at room temperature.
- Step 2 Preheat oven to 375 degrees. Heat olive oil over Medium heat in sauté pan – add onion & cook 5 minutes over Medium Low heat. Add scallions and cook another 2 minutes. Remove from heat.
- Step 3 Meanwhile, gently squeeze most of the water out of the frozen spinach. (I used cheesecloth, or you could use 2 layers of paper towels) Place drained spinach in a large bowl.
- Step 4 Add onions & scallions after sautéed. Mix in eggs, Parmesan cheese, 3 tablespoons of the bread crumbs, nutmeg, salt & pepper. Mix to combine- finally gently fold in diced feta & pine nuts.
- Step 5 To assemble strudels, place 1 sheet of phyllo dough flat on a work surface. Brush the dough very lightly with melted butter & sprinkle with bread crumbs. Working quickly, slide another sheet of phyllo dough on top, brush with butter & sprinkle with bread crumbs- repeat until you have 4 layers.
- Step 6 With a sharp knife, cut the layer phyllo in half lengthwise. Place 1/3 cup of the spinach mixture on the bottom shorter end of each half. Fold up phyllo diagonally as if folding a flag. Then fold straight up, then diagonally again, until you reach end of the sheet. Filling should be totally enclosed. Repeat until all of the phyllo & filling is used.
- Step 7 Place each strudel on a parchment lined sheet pan, seam down. Brush each strudel with melted butter and sprinkle with sea salt. Bake for 30 minutes, until phyllo is browned and crisp. Serve hot & enjoy!
