Puff pastry spanakopita
8 servings
60 minutes
Spanakopita is one of the most famous dishes of Greek cuisine, embodying the rich flavors and textures of the Mediterranean. This aromatic pastry made of phyllo dough with a delicate filling of spinach, feta, and hard cheese creates a harmony between creamy tenderness and a crispy crust. The dish's history dates back to ancient times when greens and cheeses were used in baking in Greece. Modern spanakopita is not only a traditional dish but also a versatile snack that pairs wonderfully with fresh salads and sauces. It can be served as a main course or as part of a festive table. The golden crust and rich flavor make spanakopita an ideal choice for lovers of Mediterranean cuisine.
1
Thaw the dough. Chop the spinach and sauté it in 2 tablespoons of olive oil. Lightly salt and pepper (considering the addition of salty cheese).
- Puff pastry: 500 g
- Spinach: 500 g
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Chop 1 onion and sauté it in the remaining olive oil (2 tablespoons) in another pan. Transfer the onion and spinach to one bowl.
- Onion: 1 piece
- Olive oil: 4 tablespoons
3
Mash 200 g of feta (brine cheese) with a fork, grate 150 g of hard cheese on a fine grater. Chop the greens. Mix the cheese, spinach, onion, and greens, and beat in 2 eggs.
- Feta cheese: 200 g
- Hard cheese: 150 g
- Dill: 1 bunch
- Chicken egg: 3 pieces
4
Roll out a little more than half of the dough into a sheet (considering the edges) and place it in a greased baking dish, forming the edges. Add the filling and cover with the remaining rolled-out dough. Pinch the edges.
- Puff pastry: 500 g
- Olive oil: 4 tablespoons
5
Melt the butter, separate the yolk of the last egg from the white and add it to the butter, mixing well. Brush the dough after pricking it in several places with a fork.
- Butter: 0.5 tablespoon
- Chicken egg: 3 pieces
6
Bake in the oven at 170 degrees for about 40 minutes.
