Spanikopita- is a greek special dish, that originated from Greece over 400 years ago. Derived from the north west region of Epirus- this is one of the most popular snacks in Greece and throughout the world. It is thought that the savory snack may be related to the turkish dish, ispanakli, similar to spanikopta. The word "Spanikopta" means Greek cooking. Often found in Greek Bakeries as well as restaurants, this savory dish is worth every crunchy bite!
What I love most about this dish is the classic feta and spinach combo and hints of lemon zest that tests your taste buds as you have a salty, citrus delicious combo, creating a tasteful adventure. The classic phyllo outside also provides a nice crispy bite, leaving you craving more than one!
*Pairs nicely with red wine, such as a Cabernet Sauvignon
Spanakopita is a classic Greek dish that is crunchy, savory, with a lemon twist- you can't resist going back for more!
Filling Ingredients:
>2 oz. of Frozen Chopped Spinach, thawed
>2 green onion finely chopped
>1-1/2 chopped onion
>2 cloves of garlic
>1/4 cup of fresh dill, chopped fine
>1 cup of feta
>1/4 teaspoon of chipotle olive oil
>2 tablespoons of extra virgin olive oil
>1 teaspoon of lemon zest
For the wrapper
>3/4 -1 cup of melted butter
>16 oz box of athens Phyllo dough sheets
General directions:
1) Place spinach in a strainer and let it sit for 30-40 minutes to defrost. To speed up the process you can place in the microwave for 2-3 minutes and then place in the strainer.
1b) Place the athens phyllo dough in the refrigerator to defrost for 2-3 hours.
2) Chop onions, garlic and green onions with a dash of olive oil on medium heat. Add a dash of pepper, salt, and a hint of ground ginger. I threw 1/4 teaspoon of chipotle olive oil to add a subtle hint of spice. Saute until onions are lightly brown.
3) Once the spinach is thawed, add to a mixing bowl. Add saute mix to spinach.
4) Chop dill fine and add to the mixing bowl. Utilizing a cheese grater, add lemon zest to the mix, approximately 1 teaspoon.
5) Last mix the Feta into the bowl and mix thoroughly.
6) Place the bowl to the side, next step will include a little more patience and labor.
7) Add approximately 3/4 cup of salted butter to a glass bowl and heat in the microwave for a minute to melt through.
8) Remove phyllo from refrigerator and cover with a wet/ damp kitchen town with water. Take the sheet and place on a clean-non-stick surface.
9) Next step is a bit tricky, Cut the phyllo into 4-5 in wide strips and coat with the melted butter. At the end of each strip, add a tablespoon of the spinach mixture and start to fold the phyllo corner to corner, making a triangle or flag shape. Continue folding until the spinach mix is completely covered with phyllo. Repeat until mixture is gone.
10) Next- I used an air fryer, but you can also accomplish this in an oven.
*For the air fryer, Cook at 350 for 12-13 minutes. Cook for 6 minutes and then you must flip them over for another 6-7 minutes.
*For the oven- place on a baking sheet and brush both sides of triangle with butter. Bake for 20-23 minutes until gold and crisp, let them cool before serving.
Place on your favorite serving dish, garnish with feta/ greenery
#Voila Enjoy these Crispy Savory Spanakopita, brought to you with love #cookingwkara
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