Healthy Spanakopita Spinach Pastry Recipe
Healthy Spanakopita Spinach Pastry Recipe, made with olive oil, instead of butter, makes this fresh spinach, lemon and feta phyllo pastry, healthier.
Servings 1 dozen
Equipment
- Baking sheet pan
- Pastry brush
Ingredients
- 1 lb Fresh leaf spinach
- 2 Eggs
- 1 Garlic clove crushed
- 1 tbsp Lemon juice
- 4 oz Feta crumbled
- 2 tbsp Fresh herb leaves oregano, thyme of marjoram
- Salt and pepper to taste
- 1/4 cup Olive oil or as needed
- 12 sheets Phyllo dough or as needed
Instructions
- Preheat oven to 350. Place parchment paper on one or two baking sheets.
- On top of the stove, in a large pan with a lid, place a few tablespoons of water and a mound of spinach to wilt the leaves, about one minute. Remove with a slotted spoon, to a mixing bowl, making sure to drain off any excess liquid, and let cool before continuing with the spinach filling.
- Whisk in the eggs, crushed garlic cloves, rough chopped fresh herbs, lemon juice, salt and pepper. Add the crumbled feta cheese into the mixture and stir. Set aside.
- Have the phyllo dough opened and unfolded with a towel over it so it doesn't dry out, a basting brush and a small cup of olive oil ready.
- Take one large sheet of phyllo, lay it open, and brush lightly with olive oil. Fold it in half lengthwise, so it is narrow and long. Place a small dollop of the spinach mixture in the bottom corner. Begin to fold quickly ‘flag-style’ triangles, while brushing a little oil as you fold. Set the triangle on the parchment paper lined baking sheet and repeat until all the filling is used. Brush the top layers with a little more olive oil.
- Bake about 15 to 20 minutes, until the pastry is golden, but do keep an eye on it not to brown too quickly.