A beautifully simple take on the greek spanakopita. I find that less is more so have taken a pared down approach to the spinach filling and have created, what I think is the best spanakopita recipe – tangy, crunchy, delicious!
I prefer these parcel spanakopita to the more traditional pie version. For me they just have such a delicious crunchiness that it fits perfectly with the soft, cheesy spinach centre.
I also prefer to take a more pared down approach when it comes to the ingredients, I don’t add onion for example. I find that onion in spanakopita gives a slimy texture that I just do not like! So, this version has very few ingredients but it does not miss out on flavour! In fact, I think it is just pretty darn delicious!
For me, the feta cheese should be really salty and have quite a strong flavour. I try and go for the more dry and crumbly feta as opposed to the creamy feta. I find that the creamy feta makes the dish a little more soggy, also when you bite into the parcels, it looks nicer if there are big chunks of feta instead of a creamy feta mixture. But you can try a creamy feta and see if you like it!
I tend to make the bigger version of the spanakopita too, as we tend to have it as a main course for dinner, 1 large spanakopita each. If you are making them as a snack for a dinner party, then you can easily make them bite sized.
I love to serve these with my tangy tomato and onion balsamic salad. It provides just the right amount of tart flavour to have as a side.
- 500 g frozen spinach (I use Tullys)
- 1 bunch of fresh dill, chopped
- 1 tsp crushed garlic
- 200 g feta (I use food snob bulgarian feta)
- 1 packet filo pastry sheets (I use Timos)
- salt and pepper, for seasoning
- 3 Tbsp dried breadcrumbs
- 3 Tbsp olive oil
- Defrost the spinach in a colander or sieve. Once defrosted squeeze all of the water out of it.
- Pre-heat your oven to 180 degrees celsius.
- Put the spinach in a large bowl and mix in the dill, garlic, goat feta and salt and pepper.
- Place 1 piece of filo pastry down on a floured surface and brush the side facing upwards with oil. Sprinkle a few bread crumbs across the surface of the oiled filo then place another piece of filo pastry directly on top of the first filo sheet. Brush the top of the second sheet with olive oil and scatter a few breadcrumbs across the top of the oiled sheet. Repeat this process until you have 4 filo sheets stacked on top of each other. Do not oil or breadcrumb the top filo sheet.
- Cut the filo stack lengthwise into 3 long strips (if you want to have larger spanakopita parcels then cut into 2 instead of 3).
- Take a ball of your spinach mixture and place it at one end of a filo strip.
- Fold the filo across over the spinach mixture so that you create a triangular packet at the end of the filo strip.
- Fold the triangular packet to the opposite side of the filo strip and continue to do this in a criss cross manner until you reach the other end. Tuck the filo end inside the parcel to create a triangular, spinach-containing, envelope.
- Brush the outside of the filo parcel lightly with oil and then repeat for the remaining strips.
- Repeat this process until you run out of spinach mixture.
- Place the spanakopita parcels on an oiled baking tray and bake until golden brown.
- Serve with a tangy tomato and onion balsamic salad.