Crunchy, moist and bursting with flavor, Spanakotas or Spanakopitas are one of my favorite Greek dishes. Super easy to make with ready-made phyllo (whole wheat of course!) and you can be as creative as you want. I've even added mushrooms and sun-dried tomatoes to mix it up. Just make one big batch and its a filling dinner for the whole family. You can also prepare and freeze so it's freshly baked just before you serve.
- Preheat the oven to 375 degrees F.
- Heat 1 tablespoon olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add garlic and gently mix until the lightly golden.
- Wash spinach leaves and squeeze most of the water out. Add to the pan and toss with the onion-garlic mix. Cover to allow the leaves to wilt.
- Mix the egg, parmesan and feta cheese together in a bowl. Add the bread crumbs, nutmeg, salt, and pepper. Set aside.
- Carefully remove the Phyllo roll from the packaging. Usually the sheets come in 12x18 inch sheets so use a kitchen scissor to cut the sheets in half to make two stacks of 9x12 inch sheets. Always keep the sheets covered with a damp cloth to prevent drying while you are working on a few of them.
- Place the first layer at the bottom of the pan and brush it with olive oil. Repeat this with another 9 sheets until you have a base of about 10 sheets.
- Add half of the spinach mixture in an even layer and pour half of the egg mixture on top
- Layer another 10 sheets on top of this making sure to brush well with olive oil.
- Garnish with some extra parmesan and chilli flakes for a zingy first bite
- Bake in oven for 40-45 minutes until the phyllo turns golden brown. Serve hot!
1. You can use ricotta instead of parmesan if you prefer a juicier texture to your spanakota
2. I have tried layering in batches of 5 sheets instead of 10 (i.e. 5 sheets topped with ½ spinach mix, add 5 sheets and top with all egg mix, then repeat 5 sheets with remaining spinach, and close with final 5 sheets). Works just as beautifully!