Authentic Greek Spanakopita Recipe: A Flaky, Savory Greek Appetizer

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, while ricotta is more affordable.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Whole wheat adds fiber, while homemade can reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is budget-friendly.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a plant-based binder, while tofu is economical.

Heat a pan on medium heat.

Sauté 1 leek (cut in half and rinsed) until soft, about 3-4 minutes.

Add 2 bunches of fresh spinach (washed) to the pan and wilt for less than a minute.

Press the wilted spinach with a clean kitchen towel to remove excess moisture.

Transfer the spinach mixture to a frozen casserole dish to cool quickly.

Chop the spinach mixture to avoid stringy pieces.

Add 2 eggs to the cooled spinach mixture and mix well.

Incorporate 4 oz goat cheese and 4 oz French feta into the mixture.

Season with 1/4 teaspoon kosher salt and 2 tablespoons fresh dill (medium chop).

Prepare 1 lb phyllo dough by laying down 2 sheets, brushing each with butter.

Spread a fourth of the filling along one edge of the phyllo.

Roll the phyllo tightly around the filling to form a pinwheel.

Butter the top of the rolled spanakopita before placing it on a baking sheet.

Repeat the rolling process with the remaining phyllo and filling, making additional pinwheels.

Finish by buttering the tops of all pinwheels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens