Greek Spinach and Cheese Pastry (Spanakopita) Recipe
Greek Spinach and Cheese Pastry (Spanakopita)
Flavors of Greece
Total time: 30 to 60 minutes

Prep. time: 15 minutes
Cooking time: 10 + 20 minutes

Difficulty: Easy
Chef's Note

Spanakopita is made with Kefalotiri cheese.

In Lebanon, a similar pastry is made using Labne, a creamy cheese. You could replace the Greek or Lebanese cheeses with Parmesan. Ricotta is also a good light option, though the texture won't be quite the same.

- 400 ml (1 1/2 cups) béchamel sauce
- 1 kg (2 1/4 lb.) Spinach
- Nutmeg and parsley
- 250 ml (1 cup) grated Kefalotiri or other cheese
- 2 egg yolks + 1 egg white
- 300 g (10 oz.) Phyllo or Filo pastry
- 1 onion
- Butter
  1. Cook the spinach in boiling water or steam it; drain and squeeze out all the water;
  2. In a skillet, sauté the finely-chopped onion in butter; add the spinach and cook until quite dry;
  3. season the béchamel sauce with a pinch of nutmeg;
  4. add the eggs, cheese and spinach to the sauce;
  5. prepare the phyllo pastry by brushing each sheet with melted butter; layer half the sheets;
  6. line a rectangular baking dish with these sheets;
  7. spread the spinach filling over top;
  8. cover with the remaining phyllo (each sheet brushed with butter and layered one on top of the other);
  9. make a few cuts in the top of the pastry with a sharp knife;
  10. bake in a 180° C (350° F) oven for about 20 minutes until the pastry is nicely browned;
  11. cut into squares and serve hot.

Photo: Kronos Products - Phyllo pastry.

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