I made this spanikopita for a party on St. Patrick’s Day – the spinach is green, so y’know…
While I’ve made “dinner spanikopita” before, this is a different sort of deal because it’s basically a strudel. Rolling sheets of buttered phyllo dough around a filling of spinach, green onions and feta, then baking and slicing into pieces. Sort of like my curried chicken strudel – also from Ina Garten. Because she’s the queen of entertaining, I knew I should use her recipes.
This was very popular at the party and I loved having leftovers for lunch – the recipe used almost all of the phyllo from the box. It’s also pretty easy, aside from the whole dealing-with-phyllo thing. The trick is to just be gentle, and don’t use too much butter.
Adapted from Ina Garten…
- 1/2 cup olive oil
- 1 bunch chopped scallions, white and green parts
- 2 (10-ounce) boxes frozen chopped spinach, defrosted
- 3 eggs, lightly beaten
- 7 ounces feta cheese, crumbled
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 40 sheets (1 box) frozen phyllo dough, defrosted overnight in the refrigerator
- 1/2 pound (2 sticks) unsalted butter, melted
- 1/2 cup plain dry breadcrumbs
Preheat oven to 400 degrees F.
Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions (with oil), eggs, feta, salt, and pepper and mix together.
Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet lightly with melted butter and sprinkle lightly with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Sprinkle with salt and pepper (if making ahead, just cover in plastic wrap and refrigerate). Place it on a baking sheet covered in parchment paper. Repeat until all the pastry and filling have been used (mine made three “loaves”).
Place in the oven and bake for 12 minutes or until the edges are lightly browned. Then slice all the way through…
Grant liked this with a little extra cracked pepper and coarse salt sprinkled on top – not a bad addition, if you ask me. I love the flaky phyllo with the creamy feta and spinach inside.
Enjoy, friends! xoxo