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Hipcooks Blog

Spanikopita

by Monika June 8, 2018

Here’s a fun recipe, straight out of the Greek Dinner Party chapter from our Cookbook.

Different from the norm, Hipcooks-style Spanikopita are light, airy, and fresh with lemon zest!

Put any extra filling to good use by mixing it into piping hot pasta. Add a little cream to loosen the mixture, stir with the pasta and your dinner is done!

You can make these cuties in advance, and freeze them on a tray once assembled (but not baked.) When frozen, transfer to a zip-lock for longer-term freezer storage. Then, whenever you have a craving for a delicious spanikopita (so often!) , toss one in your pre-heated toaster oven, bake, and enjoy. (No need to defrost)

Spanikopita

Print Recipe
 : 6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 package (12 ounces or so) frozen spinach, defrosted (this makes the prep a snap!)
2 cloves of garlic, chopped
zest of 1 lemon
a few rasps with the Microplane of fresh nutmeg
½ cup Feta cheese, crumbled
¼ cup parmesan, freshly grated with a Microplane
a small handful of  pine nuts, freshly toasted
12 sheets of phyllo dough
about half a sick of butter, melted

you'll also need a pastry brush

Instructions

Begin the spanikopita filling by squeezing out any excess water from the spinach. Place in a bowl, and add the garlic, lemon zest, nutmeg, cheeses, and pine nuts. Mix everything together, and give it a taste. You might find that no salt is necessary (if your cheeses are salty enough), or you may find that a pinch or two of salt is just perfect.

Once the filling is perfect, you're ready for assembly. Lay out a sheet of phyllo on a flat surface, brush with butter and fold into thirds. Brush again with butter and, working from one end of the dough, add a nice plop of filling. Fold the end over the filling so that you have a triangle, and then continue working up along the dough (flag-folding), so that you're left with a triangle.  Place this onto a parchment-lined baking sheet, and repeat. Once all the phyllo sheets are used up, brush all the tops of the spanikopita with butter (butter=better!)

Then, either freeze (as described above) or pop into a pre-heated oven (400°F) to bake. Bake until a beautiful golden brown, about 15-20 minutes.

Vegetarian
1
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2 comments

Jackie July 1, 2019 - 2:29 pm

We made these in the Greek Class and they were so, so, so good and so easy!! I’ll be making these for my next party!

Reply
Monika July 1, 2019 - 3:54 pm

Thanks, Jackie! and once you try these, try the B’stilla. Same same, but different. : )

Reply

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Hi, I'm Monika, owner & founder of Hipcooks Cooking Schools. I curate this blog — with fun ideas, pretty pictures & themes for any occasion. I'd love to hear from you!
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