I freaking love Greek food! I crave it all of the time but unfortunately it is a food that is very difficult to get delivered. Recently I was on my way home and had to stop for gas so I stopped at Ekko’s Greek American Deli. No, I did not misspeak. Ekko’s is also a Valero gas station. Weird right?
Anyways, while I was filling up I walked inside to grab an order of Spanikopita. I had no idea what to expect but I was happy to see all of the tables full of happy and hungry patrons. Unfortunately, there was an issue with Ekko’s oven or warmer or something so they did not have any Spanikopita for that day.
So what is a food blogger to do? I absolutely had to make my own, you know, to suffice my cravings. At this point I have made so many batches of this addicting Greek spinach pie that they are now going to be an appetizer for Thanksgiving. Which is perfect because Classic Spanikopita is light but fulfilling enough for a Thanksgiving meal!
Makes: 18-20 | Prep Time: 45 minutes | Cook Time: 20 minutes | Total Time: 65 minutes
- 1 white onion (chopped)
- 1 (10 oz.) package frozen spinach (thawed)
- 2 cloves garlic (minced)
- Filo dough (thawed)
- 1 egg
- 1 cup crumbled feta
- 2 TBSP melted butter
- 1 TBSP olive oil
- salt & pepper to taste
Preheat oven to 350°.
Strain spinach to get out as much moisture as possible. In a medium-size bowl scramble egg then add the feta.
In a heavy-bottom pan heat up olive oil, add chopped onion and begin to sauté. When onion becomes soft and translucent add garlic. Stir until garlic becomes fragrant then add spinach to onion mixture to release any excess moisture (about 3-4 minutes).
Stir spinach and onion mixture into the egg and feta. Mix until everything is combined. Salt & pepper to taste (be VERY conservative with your salt usage here because feta is already a very salty cheese. Trust me, I learned the hard way!) Set bowl aside.
Roll out filo dough. Take top 3-4 sheets and place them on a clean work surface. With your dough still stacked together, brush the top sheet of filo dough lightly with the melted butter. Using a pizza cutter cut the filo dough in half horizontally and then again vertically.
Scoop a heaping tablespoon of filling onto the bottom left corner of each of the 4 stacks of filo dough.
Begin folding your filo dough diagonally until your dough looks like a triangle. If you have any extra non-fold-able dough you can tuck it under and seal it in place with a dab of melted butter. Repeat until all of the filling is gone.
Place on UNGREASED cookie sheet and brush remaining butter over tops. Cook for 20-25 minutes or until tops become grolden brown.
Serve and enjoy!
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Until next time,