Preparation time

25 Minutes

Cooking time

25 Minutes

Serves

6 pieces

Light filo pastry is brushed with melted butter and baked until flaky and golden. Find out what Magdalene See fills these Greek snacks with to make them even more delicious!

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Spanakopita literally means spinach pie. But try saying that with your mouth full once you have bitten into these succulent triangles. The flavours are blended so nicely in this salty and hearty pastry.

Ingredients

280
grams
Frozen Spinach
, thawed, all excess water squeezed out
2
cups
Feta Cheese
, diced
1/2
cup
Butter
, melted
1
small
Onion
, finely diced
1
pinch of
Ground Nutmeg
1
packet
Frozen Filo Pastry Sheets
, thawed

Directions

Fry onion and then spinach leaves. Let cool.
Crumble feta cheese into the spinach mixture. Season to taste, add nutmeg and set aside.
Remove one sheet of filo pastry, brush with melted butter and layer another sheet of filo pastry over. Cut lengthwise into 8 centimetre strips, brush again with melted butter.
Place a little filling in one corner and fold into triangles.
Brush pastry with melted butter and bake at 180 degrees Celsius for 20-25 minutes or until golden brown.

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