By: Chef Laura Bonicelli
Here’s my twist on a favorite Greek classic dish with layers of phyllo stuffed with fresh spinach, mint, and feta. Buy your ingredients at your favorite Farmers Market!
Here’s my twist on a favorite Greek classic dish with layers of phyllo stuffed with fresh spinach, mint, and feta.
Spanakopita translates to “spinach pie” – which is precisely what it is – a savory Greek pie. As far as the origin, while considered Greek, it seems that Spanakopita originated from Turkish cuisine more than 400 years ago and was probably introduced in Greece during the Turkish occupation of Greece.
Over the years, my recipe has evolved. Mainly, I have added more mint and phyllo dough layers. I think that the combination of spinach, feta, and mint is absolutely delicious. Encased in crunchy and delicate phyllo dough – the filling is perfect. Look for Greek-style feta and, if possible, a local store that carries fresh feta. Here in the Twin Cities, I buy my feta at Holy Land.
Phyllo dough is basically flour and water mixed with a little bit of fat (olive oil). You can buy it frozen; it thaws in about half an hour. Covering it with damp paper towels keeps the dough from drying out while you’re working.
Make sure that you brush each layer with olive oil; otherwise, the dough can taste raw.
I love serving Spanakopita with a light salad or appetizer. I have a few suggestions below.
Step by Step Instructions
By: Chef Laura Bonicelli With their beautiful green color and crunch, Snap Peas and Green Beans work together perfectly in this delicious, unique summer side dish. Buy your ingredients at your favorite Farmers Market! about Snap Peas and Green Beans with Basil Mint...
By: Chef Laura Bonicelli Rhubarb, asparagus, and spinach show up early in the farmers' markets in Minnesota. This sweet and savory soup uses all three together, a true tribute to spring's bounty. Buy your ingredients at your favorite Farmers Market! about Agrodolce...
By: Chef Laura Bonicelli I buy asparagus at the Minneapolis Farmers Market every weekend possible in May and June. I use it in salads, soups, sandwiches, omelets, and even pesto. Frequently though, it winds up on the grill. The marinade in Grilled Glazed Asparagus...