Spanokopetes
Spanokopetes are savory Greek spinach and cheese pastries with flaky phyllo layers, rich with feta, cottage cheese, herbs, and buttery goodness, perfect for appetizers or light meals.
Ingredients
Instructions
- Thaw frozen spinach 2 hours at room temperature.
- Saute green onions in 1/4 cup butter until tender.
- Add spinach and simmer until almost all the liquid evaporates.
- Crumble Feta cheese into a large bowl.
- Add cottage cheese, eggs, chopped parsley, and dill weed to the bowl.
- Mix well to combine.
- Add the spinach mixture to the cheese mixture and blend thoroughly.
- Layer half of the phyllo pastry sheets in a 9 x 13-inch baking dish, brushing each sheet with melted butter.
- Spread the cheese and spinach mixture evenly over the layered phyllo.
- Repeat layering with the remaining phyllo sheets, brushing each with butter.
- Bake in a preheated 425°F oven for 25 minutes.
- Allow to stand for 10 minutes before serving.
Tips & Substitutions
For extra flavor, consider adding minced garlic or a pinch of nutmeg to the cheese mixture. If you don’t have Feta, goat cheese or ricotta can be used in a pinch. Ensure the spinach is well-drained to prevent a soggy filling. Using fresh spinach instead of frozen is also an option; just steam and chop it before adding to the mixture.
Serving Suggestions
This dish is perfect as an appetizer or main course and pairs beautifully with a light salad or tzatziki sauce for dipping. Consider serving it alongside Greek Spinach Pie(Spanakoppittes) for a themed meal. A crisp white wine or a refreshing iced tea complements the flavors well, making it a delightful choice for gatherings.
Storage & Reheating
Leftover Spanokopetes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes until warmed through. Alternatively, you can microwave individual portions for quick reheating, but the texture may not be as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Spanokopetes contains roughly 542 calories, with 17g protein, 73g carbohydrates, and 22g fat. It is an excellent source of iron (42% of the Daily Value), vitamin C (38% of the Daily Value), and vitamin A (35% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 548mg per serving (24% of the Daily Value).
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, fresh spinach can be used. You'll need about 1 pound of fresh spinach. Cook it until wilted, chop it, and ensure to drain any excess moisture before adding it to the cheese mixture. This will help maintain the right consistency and prevent a soggy filling.
Can I make Spanokopetes ahead of time?
Absolutely! You can prepare the filling and assemble the dish up to a day in advance. Cover it tightly and refrigerate. When you're ready to bake, simply preheat the oven and bake as directed. This makes it a convenient option for entertaining.
What can I serve with Spanokopetes?
Spanokopetes pairs well with a variety of sides. A fresh Greek salad or a side of roasted vegetables like Ratatouille Of Roasted Vegetables adds a nice balance. You might also consider serving it with a yogurt-based sauce or a simple lemon wedge for added brightness.
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).