Greek Spinach and Feta Pies (Spanakopita)
Donal Skehan cooks up two Greek recipes that will help you live longer
Samantha Okazaki / TODAY
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Servings:
4

Eleni Karimali from the Greek island of Ikaria taught me how to make these wonderfully simple phyllo pies while we cooked together in her kitchen high in the mountains of Ikaria. The salty feta, combined with the flaky, crisp phyllo and a drizzle of sweet syrup over the top is truly unique. These pies can be served with a salad as a light dinner.

Ingredients

    • 7 ounces frozen spinach, thawed
    • Handful fennel, roughly chopped
    • Handful flat-leaf parsley, roughly chopped
    • Handful fresh oregano, roughly chopped
    • 9 ounces filo pastry
    • 7 ounces feta cheese, cut into 8 thin slices
    • Sea salt and black pepper
    • 1 large free-range egg, beaten
    • 2 tablespoons sesame seeds
    • Pomegranate molasses, for serving (optional)

Preparation

Preheat the oven to 400˚F.

In a medium bowl, mix the spinach with the herbs and set aside.

Roll out a rectangular layer of filo pastry and place a quarter of the spinach mixture in the center. Arrange two slices of feta cheese on top. Season with the salt and pepper and wrap up with the filo pastry.

Repeat the process until you have four parcels. Place them on a baking sheet and brush with a beaten egg. Sprinkle over sesame seeds and place in the oven to bake until the pastry is crisp and golden, about 25 to 30 minutes.

Serve warm with a drizzle of pomegranate molasses over the top.

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