Spanakapitta
Spanakapitta is a savory Greek pastry filled with spinach, feta, mushrooms, and herbs, offering a rich, flaky, and flavorful dish perfect for vegetarians and special occasions.
Ingredients
Instructions
- In a frying pan, fry the onions and mushrooms together until cooked.
- Ensure the cooked spinach is well drained, then combine it with the almonds, beaten eggs, bread crumbs, dill, nutmeg, and Feta cheese in a bowl.
- Add the mushroom and onion mixture to the bowl and mix well.
- Layer the filo pastry in a baking dish, spread the filling evenly, then cover with more filo and brush with melted butter.
- Bake in a preheated oven at 375°F (190°C) for about 40 minutes or until golden brown.
Tips & Substitutions
For a crispier texture, consider layering more sheets of filo pastry, brushing each with melted butter. If you don't have blanched almonds, walnuts or pine nuts can serve as excellent substitutes. Additionally, you can add fresh herbs like parsley or mint for extra flavor. Ensure spinach is thoroughly drained to avoid a soggy filling.
Serving Suggestions
Serve Spanakapitta warm, sliced into squares or triangles. It pairs beautifully with a refreshing Romaine And Artichoke Salad for a light meal. Consider adding a side of tzatziki for dipping. This dish also makes a great appetizer for gatherings, alongside other Mediterranean recipes.
Storage & Reheating
Leftover Spanakapitta can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and crisp. Avoid microwaving as it can make the pastry soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Spanakapitta contains roughly 454 calories, with 11g protein, 52g carbohydrates, and 24g fat. It is an excellent source of dietary fiber (22% of the Daily Value), vitamin A (22% of the Daily Value), and protein (21% of the Daily Value), and a good source of calcium and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen for this recipe?
Yes, fresh spinach can be used! You'll need about 10 ounces. Sauté it until wilted, then ensure it's well-drained before adding it to the mixture. Adjust seasoning as fresh spinach can have a different flavor profile compared to frozen.
What can I substitute for Feta cheese?
If you're looking for a substitute for Feta, try using goat cheese or ricotta mixed with a bit of salt for a similar tangy flavor. For a dairy-free option, crumbled tofu with lemon juice can mimic the texture and taste.
How can I make this dish vegan?
To make Spanakapitta vegan, substitute the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water = 1 egg). Use plant-based butter or olive oil instead of melted butter, and replace Feta with a vegan cheese alternative or a mixture of tofu and nutritional yeast for flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).