This post is written on the eve of a new year and is featuring an appetizer that I’ve never made before. It’s Greek in origin, and it’s delicious in nature. With a base of chopped spinach and feta cheese, this finger food can be prepared with or without meat and is sure to please both young of age and young at heart, alike.
I’ve been forunate to spend a few days over the New Year holiday at our small lake cottage in the Middle of Nowhere, Wiscconsin, with all six of our boys and their four-legged sister, Ellie. With temperatures at zero and below for almost three days running, there’s been movies galore, a few games of monopoly, and a good amount of cottage fare.
It’s always fun to try something new, although I’m sure I’ve enjoyed spanakopita before, likely from the hands of my sister, I’ve never made it myself. These little bites are wrapped in fillo dough and working with these delicate sheets was another first for me.
These can be rolled, formed into triangles, or spread between layers of fillo and then cut into squares. No matter how you roll, shape, or cut them, they are 100% delicious.
You probably noticed I added a little sauasge to my spanakopita. You can let your imagination rule when putting these together. It’s not uncommon to find herbs such as parsley worked into the mix. I think some chopped walnuts, in lieu of the sausage would be pretty tasty.
In the unlikely event you have any of these leftover, they reheat very well and taste every bit as delicious as the first time they popped out of the oven. Grab a box of fillo, some spinach and feta, and whatever else sounds good to you. Then, own your spanakopita. I can’t wait to hear how yours turn out!
Never Miss Another Platter Talk Recipe
SpanakopitaPrint Pin Rate
- 10 oz spinach frozen and chopped
- 1 lb pork sausage sweet
- 1 bunch green onions thinly sliced to base of green stems.
- 2 eggs lightly beaten.
- 1 package fillo dough
- 1 cup feta cheese crumbled
- Pinch kosher salt
- Fresh ground peppercorn
- 1 cup butter melted
- Allow fillo to thaw overnight, in refrigerator.
- Preheat oven to 350 degrees F.
- Thaw and drain spinahch, set aside.
- Over medium heat, bown sausage in medium size skillet. Drain and set aside.
- Using skillet from sausage, lightly saute green onions, add thawed spinch, stir over medium heat until wilted.
- Use slotted spoon to remove spinach, place into medium size mixing bowl and allow to cool.
- Add sausage to spinach and mix well.
- Add eggs, feta cheese, salt and pepper. Stir thoroughly.
- Open fillo package, remove dough and lay flat on clean surface.
- Cover fillo with plastic sheet packaged with dough.
- Place dish towel over plastic sheet, do not cover fillo directly with towel or it will dry out.
- Keep fillo covered in this fashion when preparing individual sheets.
- Take single sheet of fillo, lay out flat and brush with butter, using a pastry brush.
- Lay another layer of fillo on previous layer, apply butter as with first layer.
- Using pizza cutter or knife, cut fillo (lengthwise) into thirds.
- Place tablespoon of spinach mixture at end of one strip.
- Diagonally fold strip of fillo, over filling, at 45 degree angle to create triangle.
- Fold again, from bottom to top, continue in this fashion to end of strip.
- Brush folded spanakopita with butter and place on backing sheet.
- Repeat process until all of filling is used.
- Bake for 25 to 30 minutes until golden brown.
- Cool slightly, serve warm.
Serve with Greek yogurt, as a dipping compliment.
Garnish with fresh cucumbers or crumbled feta cheese.