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recipe: spanokopita

February 4, 2008

zora naki

spanokopitathere’s something about small food that just tastes better. finger sandwiches, appies, tapas – it’s all delicious.

what better way to serve up some yummy spinachy goodness than in bite-size pieces? read on for the ultimate guide to making spanokopita…

spanokopita

spanokopita Defrost two packages of frozen chopped spinach.Squeeze out as much of the water with your hands as possible.
spanokopita In a mixing bowl, add:

  • two eggs
  • 5 green onions, chopped
  • 1 ½ cups feta cheese, crumbled
  • 1 Tbsp dill weed
  • salt and pepper to taste
spanokopita Mush it good.


For a change of pace, try making tiropita – basically the vegetable-free version of this recipe. Take out the spinach, onions and dill weed, increase eggs to four, double the feta and add the same again of ricotta.


spanokopita Melt ½ cup of butter.Take out one package of (defrosted) filo dough.

To make the small appetizer size, cut the dough log into four equal pieces. If you want to make the larger spano, just use whole sheets and fold into rectangles.

The trick to keeping the dough intact is to move quickly and to cover what you’re not using with a clean, damp, lint-free dishtowel.

spanokopita To assemble, lay out a strip of filo.Brush with butter.*

Lay a second layer of filo on top.

Brush with butter.

Put a Tbsp of the filling on one end of the strip.

Fold the bottom edge up to form a triangle.


*This brings up the old pastry brush debate.If you use the traditional brush, you are able to brush the butter on, but you run the risk of losing stray hairs from your brush and it’s a pain in the ass to clean afterwards.

If you use one of those new-fangled silicone brushes like the yellow one in the pictures, it doesn’t hold the butter well enough to brush – it’s more of a dabbing action, and it has to be light or you rip the dough to shreds. The plus side is that it cleans up lickety-split.


Flip your triangle all the way up the length of dough.You made it!

Brush with butter (I know) and place it on a baking sheet covered with wax or parchment paper.

If you don’t have any “issues” with your filo that involve cursing and chucking large hunks of mangled dough into the garbage, you should end up with 32 little appetizer size triangles.

Bake those little guys in a 375º F oven for 20 – 25 minutes until golden brown.

I like to make a double batch and then freeze them. Separate layers with wax/parchment paper. You can bake them straight from the freezer – it just takes a little longer in the oven.

Spanokopita – mmm, good…..

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4 Comments

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  1. kate #
    February 11, 2008

    Mmm…I love spanokopita but I’d never thought to make it before. I made it last night. So good, and not as hard as I thought it would be!

    I randomly stumbled upon your blog., and your “experiment” is exactly what I would love to be doing. Unfortunately I live in an apartment, without a scrap of dirt to garden. Someday. . .

  2. February 14, 2008

    yay for you! it’s fun to try new things.

    when we lived in an apartment (one of many), we kept red wiggler (wriggler?) worms in a compost bin for scraps, and then used the compost for window boxes. it’s great, if you’re not too squeamish about disentangling the worms from the dirt when it’s time to harvest… there’s some basic info here: http://www.cityfarmer.org/wormcomp61.html

  3. Michelle #
    August 13, 2008

    Can you make spanokopita the night before and keep in the refrigerator to bake in the morning?

  4. August 15, 2008

    Absolutely. Just do all the steps (including brushing with butter), and lay wax paper or parchment paper between layers.

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