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Spanakopita
Spinach and Feta cheese stuffed in phyllo sheets and baked to perfection.
Spanakopita Recipe by Chef Ranveer Brar
Serves

- 4

Cooking Time

-25 Min

Difficulty

- Medium

Preparation Time

- 15 Min

INGREDIENTS

  • FOR Filling
  • 1 bunch Spinach
  • 4 to 5 sprigs Fresh Dill Leaves
  • 1 stalk Spring Onion (Finely Chopped)
  • 1 tbsp Fresh Garlic (Finely Chopped)
  • 1 tbsp Vegetable Oil
  • 100 gms Feta Cheese
  • FOR Pastry
  • 2 tbsp Butter (Melted)
  • 1 Egg
  • 3 sheets Phyllo Sheets
  • To taste Salt
  • ½ Block Mild Cheddar Cheese
  • FOR Garnish
  • Creamed Feta
  • Feta Cheese
  • Sour Cream
  • Fried Cherry Tomatoes
  • Sun Dried Tomatoes
  • Chopped Dill Leaves

HOW TO PREPARE SPANAKOPITA

  1. 1

    For Filling, In pan warm 1 tbsp oil, add 1 tbsp garlic, 1 stalk chopped spring onions and sauté.
  2. 2

    Add blanched and chopped spinach, switch off the heat and add dill leaves, mix the ingredients.
  3. 3

    Add 100 grams feta cheese in the mix, transfer filling in a bowl and chill it in the refrigerator.
  4. 4

    For Pastry, In a bowl break 1 egg, salt to taste and whisk.
  5. 5

    Melt 2 tbsp butter, apply melted butter and egg mixture on a phyllo sheet and layer another sheet on top, repeat the same procedure and cut sheets in long 3 inch wide strips.
  6. 6

    At the top edge of the sheet place cheddar cheese followed by spoonful of spinach mixture, roll the pastry with filling, at end of the pastry apply egg wash and pull phyllo sheet on other side making triangular shaped pouches and seal the ends of pouch.
  7. 7

    Place the triangles on baking tray and bake at 170-180 degrees for 10 minutes.
  8. 8

    Serve hot spanakopita with creamed feta, chopped dill leaves, fried cherry tomato and sun dried tomato.
  9. 9

    Spanakopita is ready to be served.
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