13 Crispy Greek Spanakopita Recipes for Flaky Homemade Flavor

There’s something so satisfying about the flaky, golden layers of spanakopita. This Greek classic, with its comforting blend of spinach and feta, never disappoints. But what I love most is the room it leaves for creativity. From mini versions to hearty options with sun-dried tomatoes and even gluten-free twists, each recipe is a fresh take on tradition. Which of these delicious variations will you try first?

Classic Spanakopita

Classic Spanakopita is a traditional Greek pie that features a delectable filling of spinach, feta cheese, and herbs, all enveloped in flaky layers of phyllo pastry. This savory dish is often served as an appetizer or a light main course, and its combination of textures and flavors makes it a favorite among many. The earthy spinach paired with the tangy feta creates a harmonious balance, while the crispy pastry provides a satisfying crunch with every bite.

Making Classic Spanakopita can be a rewarding experience, especially when you see the golden, flaky pie emerge from the oven. Although it may seem intimidating to work with phyllo dough, with a little patience and practice, you’ll create a dish that not only tastes wonderful but also impresses your family and friends. Perfect for gatherings or a cozy dinner at home, Classic Spanakopita can be enjoyed warm or at room temperature, making it versatile for any occasion.

Ingredients (serving size: 4-6 people):

• 1 pound fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
• 1 cup crumbled feta cheese
• 1 cup ricotta cheese (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
• 1/4 cup fresh parsley, chopped
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 package phyllo dough (16 oz), thawed
• 1/2 cup melted butter or olive oil (for brushing)

Cooking Instructions:

1. Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes. Stir in the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Remove from heat and let it cool slightly.
2. Mix the Ingredients: In a mixing bowl, combine the sautéed spinach mixture with feta cheese, ricotta (if using), dill, parsley, black pepper, and salt. Mix well until all ingredients are evenly distributed. Set aside.
3. Prepare the Phyllo Dough: Preheat your oven to 375°F (190°C). Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Take one sheet of phyllo dough and place it on a clean surface. Brush it lightly with melted butter or olive oil. Layer another sheet on top and brush it again. Repeat this process for 4-5 sheets.
4. Assemble the Spanakopita: Place about 1/3 cup of the spinach filling along one edge of the phyllo dough. Fold the sides over the filling and roll it up tightly to form a log shape. Place the rolled spanakopita seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining phyllo sheets and filling.
5. Bake the Spanakopita: Brush the tops of the rolled spanakopita with more melted butter or olive oil. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy. Remove from the oven and let cool for a few minutes before serving.
6. Serve: Cut the spanakopita into bite-sized pieces and serve warm or at room temperature. Enjoy your delicious homemade Classic Spanakopita!

Extra Tips: When working with phyllo dough, it’s essential to keep it covered with a damp cloth to prevent it from drying out. If you have any leftover filling, you can use it to make small pastries or add it to omelets. Additionally, you can customize the filling by adding ingredients like sun-dried tomatoes or artichokes for a unique twist on this classic recipe.

Mini Spanakopita Bites

Mini Spanakopita Bites are a delightful Greek appetizer that brings the flavors of spinach and feta cheese wrapped in crispy phyllo pastry.

These bite-sized treats are perfect for parties, gatherings, or simply enjoying as a snack. The combination of fresh spinach, aromatic herbs, and creamy feta creates a savory filling that’s both rich and satisfying, while the golden, flaky exterior adds a satisfying crunch.

Making Mini Spanakopita Bites is surprisingly simple and requires only a few ingredients. With the right preparation and technique, you’ll have a platter of these delicious pastries ready to impress your guests.

Whether served warm or at room temperature, these bites are sure to be a hit at any occasion.

Ingredients (Serves 4-6):

• 1 package of phyllo pastry (16 oz), thawed
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the Mini Spanakopita Bites bake evenly and get that perfect golden color.

2. Prepare the Filling: In a large mixing bowl, combine the chopped spinach, feta cheese, ricotta cheese, finely chopped onion, minced garlic, and fresh parsley. Mix well until all ingredients are evenly combined.

Season with salt and pepper to taste. Set this mixture aside.

3. Prepare the Phyllo Dough: Take the thawed phyllo pastry and lay it flat on a clean surface. Keep the phyllo sheets covered with a damp cloth to prevent them from drying out.

Take one sheet at a time and brush it lightly with olive oil. You can stack 2-3 sheets for a thicker base.

4. Form the Bites: Once you have brushed the phyllo, cut the sheets into strips about 2-3 inches wide. Place a tablespoon of the spinach filling at one end of each strip.

Fold the phyllo over the filling, forming a triangle shape. Continue folding the triangle along the strip to form a little pocket. Seal the edges with a bit of the beaten egg to confirm they hold together.

5. Bake the Bites: Place the filled Mini Spanakopita on a baking sheet lined with parchment paper. Brush the tops with the remaining olive oil and then sprinkle with a pinch of salt.

Bake in the preheated oven for about 20-25 minutes or until the bites are golden brown and crispy.

6. Serve: Once baked, remove the Mini Spanakopita Bites from the oven and let them cool slightly. Serve warm or at room temperature as a delicious appetizer.

Extra Tips:

To make your Mini Spanakopita Bites even more flavorful, consider adding a pinch of nutmeg to the filling for a hint of warmth.

If you’re short on time, you can also use pre-made frozen spinach instead of fresh. Just be sure to squeeze out the excess moisture before mixing it into the filling to avoid sogginess.

When working with phyllo dough, remember to work quickly, as it can dry out easily. Enjoy your cooking adventure!

Spanakopita With Sun-Dried Tomatoes

Spanakopita, a traditional Greek pastry, is known for its flaky layers of phyllo dough stuffed with a delicious mixture of spinach and feta cheese. This version elevates the classic dish by incorporating sun-dried tomatoes, which add a delightful burst of flavor and a touch of sweetness. The combination of the earthy spinach, creamy feta, and tangy sun-dried tomatoes creates a harmonious balance that’s guaranteed to please any palate.

This Spanakopita with Sun-Dried Tomatoes is perfect for serving at gatherings, as a hearty appetizer, or even as a main dish paired with a fresh salad. The crispy layers of phyllo dough envelop the savory filling, resulting in a dish that’s both visually stunning and delectable. Whether you’re new to cooking or a seasoned chef, this recipe is straightforward and rewarding to prepare.

Ingredients (Serves 4-6)

• 1 package (16 oz) phyllo dough, thawed
• 1 pound fresh spinach, chopped
• 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the oven is at the right temperature when you bake the Spanakopita, allowing for a perfectly golden and crispy finish.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Incorporate the chopped spinach and cook until wilted, approximately 3-4 minutes. Remove from heat and let it cool slightly.
3. Prepare the Filling: In a large mixing bowl, combine the sautéed spinach mixture with sun-dried tomatoes, feta cheese, ricotta cheese, Parmesan cheese, dill, salt, and black pepper. Mix well until all ingredients are evenly distributed. This mixture will be the savory filling for your Spanakopita.
4. Layer the Phyllo Dough: On a clean surface, lay out one sheet of phyllo dough and brush it lightly with olive oil. Place another sheet on top and brush it again. Repeat this process until you have layered about 5 sheets. This will guarantee a flaky and crispy texture.
5. Fill and Fold: Spoon a portion of the spinach and cheese filling along one edge of the layered phyllo dough, leaving about an inch of space on the sides. Fold the sides over the filling, then roll it up tightly like a burrito. Place the rolled Spanakopita seam-side down on a baking sheet lined with parchment paper. Repeat this process with the remaining phyllo dough and filling.
6. Brush and Bake: Once all the Spanakopita are assembled on the baking sheet, brush the tops with the beaten egg for a golden color. Bake in the preheated oven for 25-30 minutes or until the phyllo is crispy and golden brown.
7. Serve: Remove from the oven and let cool for a few minutes before slicing. Serve warm or at room temperature, and enjoy your delicious Spanakopita with Sun-Dried Tomatoes!

Extra Tips

When working with phyllo dough, it’s essential to keep the sheets covered with a damp kitchen towel to prevent them from drying out while you work.

If you want to make the dish ahead of time, you can prepare the Spanakopita up to the baking step, cover it tightly, and refrigerate it for up to a day before baking. This allows the flavors to meld beautifully.

For an added touch, consider serving your Spanakopita with a side of tzatziki sauce for dipping, enhancing the Mediterranean experience.

Spinach and Feta Puff Pastry Rolls

Spinach and Feta Puff Pastry Rolls are a delightful Greek dish that combines the earthy flavors of fresh spinach with the creamy tang of feta cheese, all wrapped in flaky puff pastry. This dish is perfect as an appetizer, snack, or even a light meal and is certain to impress your family and friends with its rich flavors and beautiful presentation.

The crispy exterior contrasts perfectly with the warm, savory filling, making each bite a true culinary delight. Making these rolls isn’t only easy but also a fun activity that can involve the whole family. The versatility of the filling allows for variations, and you can even add herbs or other ingredients to customize them to your taste.

Whether you’re looking for a traditional Greek treat or simply want to enjoy a delicious savory pastry, Spinach and Feta Puff Pastry Rolls are an excellent choice.

Ingredients (Serves 4-6):

• 1 package of frozen puff pastry (2 sheets), thawed
• 1 pound fresh spinach, washed and chopped (or 10 oz frozen spinach, thawed and drained)
• 1 cup crumbled feta cheese
• 1 cup ricotta cheese
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg, beaten (for filling)
• 1 egg, beaten (for egg wash)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano (optional)
• 1 tablespoon fresh dill, chopped (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This guarantees that your pastry will bake evenly and achieve a beautiful golden-brown color.
2. Sauté the Onion and Garlic: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant. Remove from heat and set aside to cool slightly.
3. Prepare the Spinach Filling: In a large mixing bowl, combine the chopped fresh spinach (or drained frozen spinach) with the sautéed onion and garlic. Add the crumbled feta cheese, ricotta cheese, beaten egg, salt, pepper, oregano, and dill (if using). Mix everything together until well combined.
4. Roll Out the Puff Pastry: On a lightly floured surface, roll out each sheet of puff pastry to smooth it out slightly. Cut each sheet into rectangles, approximately 3 inches by 5 inches, ensuring you have enough pieces to make the rolls.
5. Fill the Pastry: Place a generous tablespoon of the spinach filling onto one half of each pastry rectangle. Be careful not to overfill, as this can cause the rolls to burst while baking.
6. Seal the Rolls: Fold the other half of the pastry over the filling to create a pocket. Press the edges together firmly to seal, and use a fork to crimp the edges for an added decorative touch. Repeat this process with the remaining pastry and filling.
7. Brush with Egg Wash: Place the filled rolls on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a beautiful golden color when baked.
8. Bake the Rolls: Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown. Keep an eye on them towards the end to prevent burning.
9. Cool and Serve: Once baked, remove the rolls from the oven and allow them to cool for a few minutes. Serve warm or at room temperature, and enjoy!

Extra Tips:

For an extra layer of flavor, you can add some fresh herbs like parsley or mint to the filling. If you want to save time, consider using pre-washed and chopped spinach available in stores.

Additionally, these rolls can be made ahead of time and frozen before baking; simply bake from frozen, adding an extra 5-10 minutes to the cooking time. Enjoy your Spinach and Feta Puff Pastry Rolls as a delightful addition to any meal or gathering!

Spanakopita With a Twist: Adding Artichokes

Spanakopita, a beloved Greek pastry, traditionally features a flaky phyllo crust filled with a delicious mixture of spinach and feta cheese. In this creative variation, we introduce tender artichokes to the filling, adding an extra layer of flavor and texture that complements the earthy spinach perfectly.

This dish isn’t only a fantastic appetizer but also a satisfying main course that can be enjoyed warm or at room temperature, making it ideal for gatherings or casual family dinners.

Making Spanakopita With a Twist is a straightforward process that’s sure to impress your guests. The combination of spinach, artichokes, and feta baked in crisp phyllo dough creates a delightful contrast between the flaky exterior and the savory filling.

Follow this recipe to create a dish that brings a modern twist to a classic Greek favorite, and enjoy the delightful flavors that each bite offers.

Ingredients (Serves 4-6):

• 1 package (16 oz) of frozen phyllo dough, thawed
• 2 cups fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup fresh dill, chopped (or 1 tablespoon dried)
• 3 tablespoons olive oil
• 2 large eggs, lightly beaten
• Salt and pepper to taste
• 1/4 cup melted butter, for brushing

Cooking Instructions:

1. Prepare the Filling: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Add the minced garlic and sauté for an additional minute until fragrant. Stir in the chopped spinach and artichokes, cooking until the spinach wilts and any excess moisture evaporates. Remove from heat and let it cool slightly.

2. Mix the Cheese Mixture: In a large mixing bowl, combine the crumbled feta cheese, ricotta cheese, grated Parmesan cheese, and fresh dill.

Add the lightly beaten eggs and the cooled spinach-artichoke mixture. Season with salt and pepper to taste. Mix well until all ingredients are thoroughly combined.

3. Prepare the Phyllo Dough: Preheat your oven to 375°F (190°C). On a clean surface, lay out a sheet of phyllo dough and brush it lightly with melted butter.

Place another sheet on top and repeat the process until you have 4-5 layers. This will create a sturdy base for your spanakopita.

4. Fill and Fold: Spoon the spinach-artichoke filling along one edge of the phyllo dough, forming a log shape.

Carefully fold the sides over the filling and roll the dough tightly to encase the filling. Place the rolled spanakopita seam-side down on a baking sheet lined with parchment paper.

Repeat the process with the remaining phyllo sheets and filling.

5. Bake the Spanakopita: Brush the tops of the rolled spanakopita with melted butter for a golden finish.

Bake in the preheated oven for 25-30 minutes, or until the phyllo is crispy and golden brown. Remove from the oven and let cool for a few minutes before slicing into pieces.

Extra Tips: When working with phyllo dough, keep the sheets covered with a damp cloth to prevent them from drying out while you assemble the spanakopita.

You can also customize the filling by adding other ingredients like sun-dried tomatoes or herbs to suit your taste. For a healthier option, consider using olive oil instead of butter for brushing the phyllo.

Enjoy your Spanakopita With a Twist as a delightful appetizer or a main course with a side salad!

Vegan Spanakopita With Tofu

Vegan Spanakopita with Tofu is a delightful twist on the traditional Greek dish, offering a plant-based option that’s just as flavorful and satisfying. This recipe combines the earthy taste of spinach with the creaminess of tofu, wrapped in flaky phyllo pastry. Perfect for a light meal or as an impressive appetizer, this dish is sure to please both vegans and non-vegans alike.

The blend of fresh herbs and spices elevates this Vegan Spanakopita, giving it a delightful aroma and taste. With its golden-brown, crispy exterior and savory filling, it’s perfect for gatherings or family dinners. This dish showcases how easy it can be to enjoy classic flavors while adhering to a vegan lifestyle.

Ingredients (serving size: 4-6 people):

• 1 package (16 oz) of firm tofu, drained and pressed
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 10 oz fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup nutritional yeast
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 12 sheets of phyllo pastry
• 1/2 cup olive oil (for brushing)
• Sesame seeds (optional, for garnish)

Cooking Instructions:

1. Prepare the Tofu Filling: In a large mixing bowl, crumble the drained and pressed tofu using your hands or a fork until it resembles ricotta cheese. This texture will help mimic the creaminess typically found in traditional spanakopita.
2. Sauté the Vegetables: In a pan over medium heat, add a splash of olive oil and sauté the chopped onion until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Add the Spinach: If using fresh spinach, add it to the pan and stir until wilted, about 3-4 minutes. If using frozen spinach, verify it’s heated through and any excess moisture is evaporated. Once done, remove the mixture from heat and allow it to cool slightly.
4. Combine Ingredients: In the bowl with the crumbled tofu, add the sautéed onion and spinach mixture, chopped parsley and dill, nutritional yeast, salt, black pepper, and nutmeg. Mix thoroughly until all ingredients are well combined.
5. Prepare Phyllo Pastry: Preheat your oven to 375°F (190°C). On a clean, dry surface, lay out a sheet of phyllo pastry and brush it lightly with olive oil. Repeat this process with 3-4 sheets, layering them on top of each other for a sturdier base.
6. Fill and Shape: Place a generous amount of the tofu and spinach filling along one edge of the layered phyllo. Fold over the edges to secure the filling, then carefully roll the pastry away from you to create a log. Brush the top with olive oil and place on a baking sheet lined with parchment paper.
7. Bake: Repeat the process with the remaining phyllo and filling, placing each rolled spanakopita on the baking sheet. Bake in the preheated oven for 25-30 minutes, or until golden brown and crisp.
8. Serve: Once baked, allow the spanakopita to cool slightly before slicing into pieces. Garnish with sesame seeds if desired and serve warm.

Extra Tips:

When working with phyllo pastry, it’s vital to keep the sheets covered with a damp cloth while you work to prevent them from drying out.

Additionally, feel free to experiment with the herbs in the filling, such as adding mint for a rejuvenating twist. If you want a richer flavor, consider adding a splash of lemon juice to the filling.

Enjoy your homemade Vegan Spanakopita with a side of vegan yogurt or a fresh salad for a complete meal!

Spanakopita Soup

Spanakopita soup is a delightful twist on the classic Greek dish, spanakopita, which traditionally features layers of flaky phyllo pastry filled with spinach and feta cheese. This comforting soup captures the essence of the original recipe while providing a warm and hearty meal, perfect for any occasion.

The combination of fresh spinach, creamy broth, and hints of lemon and dill creates a vibrant and flavorful experience that will transport your taste buds straight to the Mediterranean.

This soup isn’t only delicious but also a great way to incorporate greens into your diet. The creamy texture combined with the savory taste of the herbs makes it a satisfying dish that can be enjoyed on its own or paired with crusty bread.

Whether you’re looking for a comforting dinner or a light lunch option, spanakopita soup is sure to please everyone at your table.

Ingredients (serves 4-6):

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 pound fresh spinach, roughly chopped
• 1 cup cooked rice or orzo pasta
• 1 cup heavy cream
• 1 cup crumbled feta cheese
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Juice of 1 lemon
• Salt and pepper to taste
• Phyllo pastry sheets, cut into strips (for garnish)

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant. This step builds a flavorful base for the soup.
2. Add the Broth: Pour in the vegetable or chicken broth, and bring the mixture to a simmer. This will serve as the liquid foundation of your soup, adding depth and richness to the flavors.
3. Incorporate Spinach: Once the broth is simmering, add the chopped spinach to the pot. Cook for about 5 minutes, or until the spinach is wilted and tender. This step enhances the soup with fresh greens while maintaining their vibrant color and nutrients.
4. Mix in Rice or Orzo: Stir in the cooked rice or orzo pasta to the pot. This will give the soup a heartier texture and make it more filling. Allow it to heat through for a few minutes.
5. Add Cream and Feta: Reduce the heat to low and stir in the heavy cream and crumbled feta cheese. This will create a creamy and rich consistency in the soup. Make sure to mix well so the cheese melts and mixes evenly.
6. Season and Finish: Add the fresh dill, lemon juice, and season with salt and pepper to taste. Stir everything together and let it cook for another couple of minutes to meld the flavors. The lemon juice will brighten the soup and enhance the overall taste.
7. Prepare Phyllo Garnish: While the soup simmers, preheat the oven to 375°F (190°C). Lay phyllo pastry strips on a baking sheet and lightly brush with olive oil. Bake for about 10 minutes or until golden and crispy. These will serve as a crunchy garnish on top of the soup.
8. Serve: Ladle the spanakopita soup into bowls and top with the crispy phyllo strips. Enjoy your warm and comforting dish!

Extra Tips:

When cooking spanakopita soup, feel free to customize the ingredients to suit your taste. You can add other vegetables like carrots or celery for additional flavor and nutrition.

If you prefer a lighter version, substitute the heavy cream with Greek yogurt for a tangy twist. Also, make sure to adjust the seasoning according to your preference, as the saltiness of the feta can vary.

Finally, for a more intense flavor, let the soup simmer longer before serving to allow the ingredients to meld beautifully. Enjoy your culinary journey into Greek cuisine!

Sweet Potato and Spinach Spanakopita

Sweet Potato and Spinach Spanakopita is a delightful twist on the traditional Greek dish that combines the earthy flavors of sweet potatoes and spinach, wrapped in flaky phyllo pastry. This vegetarian option not only provides a satisfying meal but also offers a burst of color and nutrition. The sweetness of the sweet potatoes complements the savory spinach, creating a harmonious balance of taste and texture.

Perfect for a family dinner or as an appetizer for gatherings, this dish is sure to impress.

Preparing this spanakopita involves a few steps, but the results are worth it. The key is to guarantee that the phyllo pastry is handled gently to maintain its crispness while baking. This recipe serves 4-6 people, making it ideal for sharing with friends and family. Whether you’re serving it warm from the oven or at room temperature, this sweet potato and spinach spanakopita is a crowd-pleaser that embodies the spirit of Greek cooking.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 4 cups fresh spinach, washed and chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• 10 sheets of phyllo dough
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Sweet Potatoes: Start by boiling the cubed sweet potato in a pot of salted water until tender, about 10-15 minutes. Drain and mash the sweet potato in a bowl. Set aside to cool slightly.
2. Sauté the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Spinach: Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove the skillet from heat and let the mixture cool slightly.
4. Combine Filling Ingredients: In a large bowl, combine the mashed sweet potato, sautéed spinach and onion, crumbled feta cheese, chopped dill, and season with salt and pepper. Mix well until all ingredients are fully incorporated.
5. Prepare Phyllo Dough: Preheat your oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean surface and brush it lightly with olive oil. Place another sheet on top and brush again. Repeat this process with 5 sheets of phyllo.
6. Assemble the Spanakopita: Place half of the filling mixture along one edge of the phyllo stack, leaving some space at the ends. Fold the phyllo over the filling to create a roll, sealing the edges. Brush the top with the beaten egg. Repeat this process with the remaining phyllo sheets and filling.
7. Bake: Place the rolled spanakopita on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes or until golden brown and crisp.
8. Serve: Allow the spanakopita to cool for a few minutes before slicing. Serve warm or at room temperature.

Extra Tips:

When working with phyllo dough, it’s important to keep it covered with a damp cloth to prevent it from drying out.

If you’re feeling adventurous, you can add other herbs like parsley or mint to elevate the flavor profile. Additionally, for added crunch, consider sprinkling some sesame seeds on top of the spanakopita before baking. Enjoy this dish with a side of yogurt or tzatziki for a rejuvenating complement.

Spanakopita-Stuffed Peppers

Spanakopita-Stuffed Peppers are a delightful and innovative twist on the traditional Greek dish, spanakopita. This recipe combines the classic flavors of spinach, feta, and herbs, stuffed into sweet bell peppers, creating a colorful and nutritious meal that’s both satisfying and visually appealing.

It’s perfect for a family dinner or a gathering with friends, as it brings the delicious essence of Greek cuisine to the table in a fun and creative way. The vibrant peppers not only serve as a vessel for the flavorful filling but also add a touch of sweetness and crunch to each bite.

This dish isn’t only vegetarian-friendly but also offers a hearty meal that can be enjoyed by everyone, regardless of dietary preferences. With the right balance of spices and cheeses, Spanakopita-Stuffed Peppers are certain to become a favorite in your household.

Ingredients (Serves 4-6):

• 4 large bell peppers (any color)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1 teaspoon dried dill
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup cooked quinoa or rice (optional)
• 1 egg, lightly beaten (optional for binding)
• 1 tablespoon lemon juice
• 1/2 cup grated Parmesan cheese (for topping)

Cooking Instructions:

1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Wash the bell peppers, cut the tops off, and remove the seeds and membranes. Place the peppers upright in a baking dish and set aside.
2. Sauté the Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Cook the Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. If you’re using frozen spinach, confirm it’s thoroughly drained before adding it to the skillet.
4. Mix the Filling: In a large bowl, combine the sautéed spinach mixture, ricotta cheese, crumbled feta, dill, oregano, salt, and pepper. If using, add the cooked quinoa or rice, beaten egg, and lemon juice. Mix until well combined.
5. Stuff the Peppers: Carefully spoon the spinach and cheese filling into each prepared bell pepper, packing it down gently to confirm they’re filled well.
6. Bake the Peppers: Sprinkle grated Parmesan cheese on top of each stuffed pepper. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden.
7. Serve: Once cooked, remove the peppers from the oven and let them cool for a few minutes. Serve warm, garnished with fresh herbs if desired.

Tips:

When cooking Spanakopita-Stuffed Peppers, consider using a variety of colored bell peppers to enhance the visual appeal of your dish.

Feel free to customize the filling by adding other ingredients such as sun-dried tomatoes, artichokes, or olives for an extra burst of flavor. If you prefer a gluten-free option, confirm that the quinoa or rice used is gluten-free as well.

This dish can also be made ahead of time and reheated, making it a perfect option for meal prep or entertaining guests.

Gluten-Free Spanakopita

Spanakopita is a delicious Greek pastry that showcases the rich flavors of spinach and feta cheese wrapped in flaky phyllo dough. Traditional spanakopita, however, can be a challenge for those with gluten sensitivities. This gluten-free version maintains the beloved taste and texture while using a gluten-free alternative for the pastry, allowing everyone to enjoy this classic dish.

This recipe is perfect for gatherings or family dinners, serving 4-6 people. It’s easy to prepare and can be made ahead of time, making it an excellent choice for entertaining. By combining fresh ingredients and gluten-free pastry, you can create a delightful spanakopita that will impress both gluten-free and traditional eaters alike.

Ingredients

• 1 package gluten-free phyllo dough (defrosted)
• 1 lb fresh spinach (washed and chopped)
• 1 cup ricotta cheese
• 1 cup feta cheese (crumbled)
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 3 large eggs (beaten)
• 1/4 cup fresh dill (chopped)
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 teaspoon lemon juice

Cooking Instructions

1. Prepare the Filling: In a large skillet over medium heat, add 2 tablespoons of olive oil. Sauté the chopped onion until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Stir in the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
2. Mix the Ingredients: In a large mixing bowl, combine the cooled spinach mixture with ricotta cheese, crumbled feta, beaten eggs, chopped dill, lemon juice, salt, and pepper. Mix thoroughly until all ingredients are well combined.
3. Prepare the Phyllo Dough: Carefully unroll the gluten-free phyllo dough and cover it with a damp kitchen towel to prevent it from drying out. Take one sheet of phyllo dough and brush it lightly with olive oil. Layer another sheet on top and brush it again with olive oil. Repeat this process for 4-5 sheets.
4. Assemble the Spanakopita: Place about 1/2 cup of the spinach filling in a line along one edge of the layered phyllo dough, leaving a border around the edges. Fold the sides of the phyllo over the filling and roll it up tightly to form a log. Place the rolled spanakopita seam-side down on a baking sheet lined with parchment paper.
5. Bake the Spanakopita: Preheat your oven to 375°F (190°C). Brush the top of the rolled spanakopita with olive oil and sprinkle with sesame seeds if desired. Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy. Allow to cool slightly before slicing and serving.

Extra Tips

When preparing gluten-free spanakopita, it’s essential to handle the phyllo dough gently, as it can tear more easily than traditional dough.

Make sure to keep the sheets covered with a damp towel while working to maintain their moisture. You can also make individual spanakopita triangles if you prefer bite-sized portions.

Additionally, experiment with adding herbs or spices to the filling for a personalized touch. Enjoy your gluten-free culinary creation!

Mediterranean Spanakopita Pizza

Mediterranean Spanakopita Pizza is a delightful fusion dish that combines the traditional Greek flavors of spanakopita with the beloved convenience of pizza. This savory creation features a flaky crust topped with a rich filling of spinach, feta cheese, and aromatic herbs, all augmented by the irresistible taste of a classic pizza base.

Perfect for a family dinner or a gathering with friends, this dish brings a taste of the Mediterranean right to your table. By using fresh ingredients and simple techniques, you can create a mouthwatering pizza that honors the essence of spanakopita while offering a playful twist.

With its crispy edges and gooey cheese, Mediterranean Spanakopita Pizza is bound to become a new favorite in your household. Gather your ingredients, roll up your sleeves, and get ready to impress your guests with this innovative and delicious dish.

Ingredients (serves 4-6):

• 1 pre-made pizza dough
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces fresh spinach, washed and chopped
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1 large egg
• 1 teaspoon dried dill
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• 1 tablespoon lemon juice
• Fresh parsley, for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This guarantees that the crust will become crispy and golden brown when it bakes.

2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.

Then, add the minced garlic and sauté for an additional 1 minute until fragrant.

3. Cook the Spinach: Add the chopped spinach to the skillet with the onions and garlic. Cook until the spinach has wilted, which should take about 3-5 minutes.

Remove the skillet from the heat and let the mixture cool slightly.

4. Combine the Filling: In a large mixing bowl, combine the ricotta cheese, crumbled feta cheese, egg, dried dill, and dried oregano. Season with salt and pepper to taste.

Add the sautéed spinach mixture and lemon juice, mixing everything together until well combined.

5. Roll Out the Pizza Dough: On a lightly floured surface, roll out the pre-made pizza dough into a round shape, about 12-14 inches in diameter.

Transfer the dough to a pizza stone or baking sheet lined with parchment paper.

6. Add the Filling: Spoon the spinach and cheese filling onto the center of the rolled-out dough, leaving about an inch of border around the edges.

Spread the filling evenly, and then sprinkle the shredded mozzarella cheese on top.

7. Fold the Edges: Carefully Fold the Edges of the pizza dough over the filling, creating a rustic border.

This gives the pizza a beautiful appearance and helps to contain the filling.

8. Bake the Pizza: Place the pizza in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

9. Garnish and Serve: Once baked, remove the pizza from the oven and let it cool for a few minutes.

Garnish with fresh parsley if desired, cut into slices, and serve warm.

Extra Tips:

For a lighter version of this Mediterranean Spanakopita Pizza, consider using whole wheat pizza dough or a cauliflower crust.

You can also customize the filling by adding other vegetables, such as artichokes or roasted red peppers, to enhance the flavors even further.

If you prefer a more pronounced flavor, try incorporating fresh herbs like basil or mint into the filling mixture.

Enjoy your cooking experience and the delicious results!

Spanakopita With Ground Lamb

Spanakopita is a classic Greek dish known for its flaky phyllo pastry and savory filling, typically made with spinach and feta cheese. However, this variation adds ground lamb to the mix, creating a hearty and flavorful twist. The combination of tender lamb, fresh spinach, and aromatic herbs wrapped in crisp phyllo dough will surely impress your family and friends.

This dish can be served as an appetizer or a main course, making it a versatile addition to any meal. When making Spanakopita with Ground Lamb, it’s important to use fresh ingredients for the best flavor. The ground lamb adds richness to the spinach filling, while the herbs such as dill and parsley enhance the dish’s Mediterranean essence.

This recipe is perfect for a gathering, as it yields 4-6 servings. Prepare to indulge in a delightful culinary experience that brings a taste of Greece right into your kitchen.

Ingredients:

• 1 pound ground lamb
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice
• 1 package (16 ounces) phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 egg, beaten (for egg wash)

Cooking Instructions:

1. Preheat the oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your Spanakopita will bake evenly and achieve a golden-brown color.
2. Cook the lamb mixture: In a large skillet over medium heat, add the ground lamb and cook until browned, breaking it apart with a spoon as it cooks. Once browned, add the chopped onion and minced garlic, stirring until the onion becomes translucent and fragrant, about 5-7 minutes.
3. Add spinach and herbs: Stir in the chopped spinach, cooking until wilted, which should take about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly before adding the feta cheese, dill, parsley, salt, pepper, and lemon juice. Mix until well combined.
4. Prepare the phyllo dough: On a clean, flat surface, lay out a sheet of phyllo dough and brush it lightly with melted butter. Layer another sheet on top and brush with butter again. Repeat this process until you have 5 layers.
5. Fill the phyllo: Spoon a portion of the lamb and spinach mixture onto one end of the layered phyllo, shaping it into a log. Fold the sides of the phyllo over the filling and carefully roll it up to form a cylinder. Place the filled roll seam-side down on a baking sheet lined with parchment paper.
6. Repeat and brush: Repeat the layering and filling process with the remaining phyllo dough and filling. Once all the rolls are assembled, brush the tops with the beaten egg for a golden finish.
7. Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the phyllo is golden brown and crispy. Keep an eye on them to ascertain they don’t burn.
8. Serve: Once baked, remove the Spanakopita from the oven and allow to cool slightly before slicing. Serve warm and enjoy!

Extra Tips: For an added layer of flavor, consider incorporating spices such as cumin or cinnamon into the lamb mixture. If you want to save time, you can also prepare the filling a day in advance and store it in the refrigerator.

When working with phyllo dough, make sure to keep the unused sheets covered with a damp towel to prevent them from drying out. Finally, feel free to experiment with different herbs or substitute the ground lamb with beef or turkey for a lighter option. Enjoy your culinary adventure in making Spanakopita with Ground Lamb!

Individual Spanakopita Cups

Individual Spanakopita Cups are a delightful twist on the traditional Greek spinach pie. These bite-sized pastries are filled with a savory mixture of spinach, feta cheese, and herbs, all wrapped in flaky phyllo dough. Perfect for parties, appetizers, or even a special brunch, these cups aren’t only easy to make but also fun to eat. The golden, crispy exterior complements the rich, flavorful filling, making them a hit with both kids and adults alike.

To create these individual cups, you’ll need to prepare the filling and assemble them in muffin tins. The process involves layering the phyllo dough to achieve that signature crunch while guaranteeing the filling stays moist and flavorful. Once baked, these spanakopita cups will be beautifully golden and ready to impress your guests or family. They’re best served warm, allowing the flavors to shine even more.

Ingredients (Serves 4-6)

• 1 package phyllo dough (thawed)
• 1 pound fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 1 cup crumbled feta cheese
• 1 small onion (finely chopped)
• 2 cloves garlic (minced)
• 2 large eggs
• 1/4 cup fresh parsley (chopped)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1/2 cup olive oil or melted butter (for brushing)

Cooking Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that your spanakopita cups will bake evenly and achieve that perfect golden hue.
2. Prepare the Filling: In a skillet over medium heat, add a drizzle of olive oil and sauté the chopped onion until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. If using fresh spinach, add it to the skillet and cook until wilted. If using frozen spinach, make sure it’s thoroughly drained before mixing it with the onions and garlic.
3. Combine Ingredients: In a large mixing bowl, combine the cooked spinach mixture with crumbled feta cheese, eggs, parsley, salt, pepper, and nutmeg (if using). Mix well until all ingredients are evenly combined.
4. Prepare Phyllo Dough: Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out. Take one sheet of phyllo, brush it lightly with olive oil or melted butter, and layer another sheet on top. Repeat this process for 4-5 sheets, which will create a sturdy base for your cups.
5. Form the Cups: Cut the layered phyllo into squares (about 4×4 inches). Gently press each square into a muffin tin cup, allowing the edges to hang over the sides. Repeat this process until all the muffin cups are lined with phyllo.
6. Fill and Bake: Spoon the spinach and feta filling into each phyllo-lined muffin cup, filling them generously. Fold the edges of the phyllo over the top of the filling to create a rustic look. Brush the tops with more olive oil or melted butter. Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden and crispy.
7. Serve: Once baked, remove the spanakopita cups from the oven and allow them to cool slightly before serving. Enjoy them warm for the best flavor and texture.

Extra Tips

When making Individual Spanakopita Cups, it’s important to work quickly with the phyllo dough as it can dry out rapidly. Keep a damp cloth over the unused sheets to maintain moisture.

Additionally, feel free to experiment with the filling by adding ingredients like dill or other herbs for extra flavor. If you’re short on time, using store-bought phyllo dough can save you the hassle of making it from scratch.

These cups can also be made ahead of time and reheated, making them a convenient option for any gathering.