Greek Spiral Spanakopita – Spinach and Feta Pie

 


  • Difficulty: Easy

As with ethnic food all over the world there are as many versions of Spanakopita as there are Greek Islands, so I am happy to share with you the version I learned to make at the cooking class I took in Athens at THE GREEK KITCHEN. Our class was small with only 6 students which made our hands-on experience so enjoyable! It's really fun to make, easy and so versatile. 😋

Ingredients

  • 1 package frozen phyllo dough (defrosted overnight in the refrigerator)
  • 50ml EVOO (4-5 Tablespoons)
  • 2 spring onions (aka scallions or green onions)
  • 300g spinach, fresh, wilted (1 ½ -2 cups)
  • 1/4 bunch of mint
  • 2 sprigs fresh oregano
  • 1 leek
  • 200g feta cheese, crumbled (8 ounces)
  • generous amount of freshly ground pepper
  • salt

    Directions

    1. Preheat oven to 355°F, set to fan mode if possible.
    2. Finely chop spinach, mint, spring onions, dill, and leek. Add them to a large bowl.
    3. Add 2 ½ Tablespoons of the EVOO, salt, pepper, oregano and the feta cheese to the bowl. Stir and your filling is ready!
    4. Remove the phyllo dough from the package and cut the tape with scissors and spread the sheets of phyllo out on a clean working surface.
    5. Dip a pastry brush into the remaining EVOO and drizzle over the sheet of phyllo dough without letting the brush directly touch the phyllo. The reason you don’t allow the brush to touch the sheets is that the sheets will stick together and won’t bake correctly.
    6. Cover with a second sheet of phyllo and drizzle with EVOO.
    7. Spread the filling in a straight line and roll the phyllo, then shape it into a spiral-like form and place it in the pan.
    8. Eggwash the top of the formed spiral, drizzle a small amount of EVOO, sprinkle with some sesame seeds, and finally sprinkle some water sparingly to prevent drying out.
    9. Bake for 35-40 minutes until the spirals are golden.
    10. Remove from the oven and let cool on a rack for 15 minutes. Enjoy!

    Notes:  Spanakopita is wonderful on its own as a main dish but can also be cut into 2-3 inch pieces and served as an appetizer with Tzatziki sauce for dipping.  You can really substitute any leafy vegetable or cheese you like to make your own family favorite.

    “The Greek Kitchen”

    Athens, Athinas 36, Athina 105  51, Greece

    +306978464701

     

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    Avgolemono with Chicken (Authentic Greek Chicken in Egg-Lemon Sauce)

     


    • Servings: 6
    • Difficulty: Easy

    Avgolemono is a staple in Greek cooking used for sauces and soups. The only ingredients are eggs, lemon juice, and broth. I asked Marina, my wonderful tour guide in Athens, what her favorite Greek dish was and she was kind enough to share it with me. She enjoys this dish with either chicken or pork and since we had chicken tenders on hand we made the dish with chicken. The blended flavors worked so well together...mild, but extremely flavorful. Our husbands and nephew along with myself and Barbara really enjoyed this dish, which we served over Jasmine rice. This will definitely be a repeat meal for family and friends!😋😋

    Ingredients

    • 1/2 cup EVOO
    • 2 lbs chicken tenders or pork (cut into 1″ pieces)
    • 3 leeks, diced
    • 3 spring onions (scallions), diced
    • 3 carrots, diced
    • 2 cups chicken stock or vegetable stock
    • 1/2 cup white wine
    • celery leaves or parsley cut into pieces (we used Italian parsley)
    • 1/4 cup fresh dill, chopped
    • juice of 1 large lemon
    • 1 extra large egg, room temperature
    • salt & pepper to taste

      Directions

      1. In a large skillet heat the EVOO over medium-high heat.
      2. Season the meat chunks with salt & freshly ground pepper.
      3. Saute until nicely browned on both sides, do not overcook.
      4. Remove the meat to a platter and keep warm.
      5. Add the leeks, carrots, and onions to hot skillet & saute until nicely tender, about 5-7 minutes.
      6. Add the wine and let it evaporate. Once evaporated, add the stock and simmer 3-5 minutes.
      7. Add the parsley or celery leaves, stir, then add the meat. Remove from heat.
      8. In a medium bowl, using a whisk, beat the egg until frothy. Slowly whisk in the lemon juice.
      9. Ladle 1 cup of the skillet liquid little by little into the egg mixture, constantly whisking to temper the egg & prevent curdling.
      10. Add the egg-lemon mixture to the skillet, stirring gently. Serve immediately over rice or pasta.

       

       

      Marina Tsikou- food experience designer +30 6946 907062 marina@greekality.com www.greekality.com

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