Greek Spinach and Cheese Pastry (Spanakopita)TheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 15 minutes
Cooking time: 10 + 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:111.2 kcal
Proteins:5.8 g
Fats:8 g
Carbohydrate:4.9 g
Fibers:1.3 g
Sugar:1.4 g
Cholesterol:53.8 mg
Sodium:832.2 mg
Calcium:125.7 mg
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Spinach Tartlets
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
400
ml
béchamel sauce
1000
g
spinach
nutmeg and parsley
250
ml
grated kefalotiri or other cheese
3
egg white
300
g
phyllo or filo pastry
1
onion
butter
METHOD
- Cook the spinach in boiling water or steam it; drain and squeeze out all the water;
- In a skillet, sauté the finely-chopped onion in butter; add the spinach and cook until quite dry;
- season the béchamel sauce with a pinch of nutmeg;
- add the eggs, cheese and spinach to the sauce;
- prepare the phyllo pastry by brushing each sheet with melted butter; layer half the sheets;
- line a rectangular baking dish with these sheets;
- spread the spinach filling over top;
- cover with the remaining phyllo (each sheet brushed with butter and layered one on top of the other);
- make a few cuts in the top of the pastry with a sharp knife;
- bake in a 180° C (350° F) oven for about 20 minutes until the pastry is nicely browned;
- cut into squares and serve hot.
..........
Photo: Kronos Products - Phyllo pastry.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Spanakopita is made with Kefalotiri cheese.
In Lebanon, a similar pastry is made using Labne, a creamy cheese. You could replace the Greek or Lebanese cheeses with Parmesan. Ricotta is also a good light option, though the texture won't be quite the same.
