GREECE
Braided Spinach Spanakopita
The story
Spanakopita is a savory Greek spinach pie, traditionally made of steamed spinach, onions and feta wrapped in flaky phyllo dough. It has deep Greek origins and is one of Greece's signature dishes. Phyllo comes from the Ottoman yufka pastry that influenced pastry making between modern Turkey and India, and it is also used in many traditional Greek recipes, including the famous baklava. Spanakopita makes a great appetizer or light afternoon snack. Everyone has their own version; mine has cooked spinach, feta, leeks and scallions inside a braided puff pastry shell. It pairs beautifully with a spicy labneh dip.
Ingredients
2 sheets puff pastry
1 tbsp olive oil
1 1/2 cups baby spinach, chopped
3/4 cup leeks, chopped
1 cup onions, chopped
4 garlic cloves, finely chopped
1 1/4 cups feta cheese, crumbled
3/4 cup parmesan cheese
2 scallions, chopped
1/2 tsp salt
1 tsp ground black pepper
1/4 cup toasted pine nuts (optional)
1/2 tsp dried dill (optional)
egg wash or milk for brushing the pastry (optional)
Method
01
Heat the oil in a saute pan and cook the onions over medium heat for about 5 minutes until tender. Add the leeks, then after a couple of minutes the garlic. After a minute add the spinach, scallions, salt, pepper and dill and cook a couple more minutes until there is no liquid.
02
Transfer to a bowl, add the feta, parmesan and pine nuts, season, and mix well.
03
The filling makes two pies; these steps are for one, so repeat for the second. Unfold one sheet of puff pastry on a lightly floured surface and gently roll out to a 12 by 15 inch rectangle. Place it on parchment paper. Make evenly spaced 1 inch diagonal cuts down each of the longer sides.
04
Spread the spinach and cheese mixture down the center. Fold the diagonal strips over the filling in a crisscross pattern to form a braid. Press the top and bottom ends together to seal. Brush with egg wash or milk.
05
Chill in the refrigerator for 25 minutes. Preheat the oven to 400 degrees F.
06
Place the parchment with the pastry on a baking sheet and bake for 30 minutes until puffed and golden brown. Cool for a few minutes before slicing and serving. Optional: serve with spicy labneh dip.
Swaps & Additions
Try spinach, leeks and scallions in different proportions, or serve with a spicy labneh dip.