On the third day of Christmas the Food fairy made for me : homemade spinach pies.
This summer I went to Greece, ate amazing spinach pies and had been craving them ever since. These lovely little pockets are perfect for an appetizer this holiday!
You want an arm workout? You got it! Making these homemade spanakopita’s was the longest thing I have done yet. I made my own phyllo pastry and it took forever. I don’t recommend it if you’re in time crunch or have a dinner party to prepare for.
Spanakopita (spinach pies)
Phyllo pastry (recommend store bought because it’s not “quick and easy”)
- 4 cups of all purpose flour
- 1 tsp of salt
- 1 1/3 cup of water, warm not hot
- 1/4 cup olive oil
spinach & feta
- 2 lbs of spinach, chopped
- 2 tbsp of olive oil
- green onion a small bunch
- 1/2 cup yellow onion, diced
- 2 cloves of garlic
- 1 1/2 cups of crumbled feta
- 2 eggs lightly beaten
- 1/3 cup of chopped parsley (flat parsley not curly)
- 1/2 jar or artichokes ,drained and roughly chopped
- 1/4 tsp of nutmeg
- 1/8 tsp of cumin
- salt and pepper to taste
about 1/3 cup of olive oil for brushing the layers when assembling
- To make the phyllo, start by sifting the flour and salt in a large bowl. Add the water and oil and mix.
- Stir until it forms a ball of dough and knead in the bowl for about 10 minutes.
- Wrap in plastic wrap and let rest at room temperature for about an hour.
- Divide into 12 equal portions. Roll each portion out on a floured surface.keep dusting with flour and rolling. your pastry should be about 14×18 inches.
- Separate the sheets using parchment paper. Use them immediately or freeze them FLAT ( I made the mistake of rolling it but it stuck to the parchment and many hate words towards Phyllo were said)
- Preheat oven to 350.
- Heat olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
- In a medium bowl mix together eggs, artichoke and feta. Add to the spinach mixture.
- To make triangle spanakopita, take a rectangular phyllo sheet and fold it in half in width.
- Brush with olive oil everytime you fold.
- Place about 3 tablespoons worth of the spinach filling at the bottom and fold up diagonally. And again until you reach a closed layered triangle.
- Repeat for 11 others or make a layered spanakopita .
- Bake for about 30-40 minutes . Let cool because they come out piping hot! Enjoy 🙂
And as always here is a song , Christmas time is here a cover by Daniela Andrade.
Hope you enjoy my delicious recipe and look forward to the next 7 days of holiday baking.
I also created a Facebook page for my baking! Just search Lexacakes and you’ll see me there, like my page so you can get the recipes when I post them! Thanks for the support ♥
Warm holiday wishes ◊