Spanikopitas
Spanakopitas are delicious Greek-style spinach pies with flaky pastry, savory spinach filling, feta cheese, and herbs, perfect as appetizers, snacks, or party treats. Crispy and flavorful.
Ingredients
Instructions
- Thaw pastry sheets for 20 minutes.
- Preheat oven to 400°F.
- On a floured board, roll each pastry sheet into a 12-inch square.
- Cut each square into 16 (3-inch) squares.
- Combine thawed and well-drained chopped spinach, beaten eggs, feta cheese, finely chopped onion, and chopped parsley in a bowl.
- Spoon the spinach mixture into the center of each pastry square.
- Brush egg wash around the edges of each pastry square.
- Fold the pastry over the filling to form a triangle and seal the edges.
- Place the triangles on an ungreased baking sheet.
- Brush the tops with egg wash.
- Bake for 20 minutes or until golden brown.
Tips & Substitutions
For a lighter version, consider using phyllo dough instead of puff pastry, as it reduces calories and adds a nice crunch. If you prefer a creamier filling, add a bit of ricotta cheese to the spinach mixture. Fresh herbs like dill or mint can enhance the flavor profile. Make sure to squeeze out as much moisture from the spinach as possible to avoid soggy pastries.
Serving Suggestions
Spanikopitas can be served as an appetizer or a light meal. They pair beautifully with a side of Mock Greek Salad for a fresh contrast. Consider serving them with a dollop of tzatziki or a squeeze of lemon for added zest. These pastries also make excellent snacks for gatherings or picnics, offering a taste of Mediterranean recipes.
Storage & Reheating
To store leftovers, place the cooled spanikopitas in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10-15 minutes until heated through and crispy. Avoid microwaving, as this may make the pastry soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Spanikopitas contains roughly 56 calories, with 1g protein, 10g carbohydrates, and 2g fat.
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?
Yes, you can use fresh spinach! You'll need about 1 pound. Sauté it in a bit of olive oil until wilted, then drain and chop it before mixing it with the other ingredients. This gives a vibrant flavor and texture to the spanikopitas.
Can I freeze spanikopitas before baking?
Absolutely! You can prepare the spanikopitas up to the point of baking, then place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time for a perfect golden crust.
What can I serve with spanikopitas?
Spanikopitas are delightful on their own but can be complemented with sides like Easy Oven Ratatouille or Chelo(Che' Lo) (Rice). A crisp salad or a refreshing yogurt dip would also enhance the meal, making it a well-rounded dining experience.
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).