Spanakopita - Spinach & Feta Cheese Pie Cups
Greece- The Mediterranean Paradise
It’s the only Mediterranean country in my opinion, which has its heavenly charm intact unlike its neighboring countries. It has about 1200 different islands to explore and most of Greece is tough to reach, which is a good thing. Greece has been a major tourist destination for its picturesque views and iconic structures. some of the islands are said to have more landscapes than a major country. I have even read that the Greeks party like GODS!!
I love Greek food!!!! Surely, this country is on my bucket list and I am not going to settle for less than a month long break to this country. I mean Chef Gone Crazy in the land of Feta Cheese. This next recipe is a fun appetizer from Greece called Spanakopita. I will be making them into mini pie bites for my upcoming party menu. Check it out!
1 packet of store bought frozen phyllo pastry
Olive oil/melted butter (choose your fats) to brush the pastry
For the stuffing of the pie:
2 bunch of spinach, washed and dried, cut the stalks off, and lightly chop the leaves
2-3 spring onions, chopped to about 1 cup
1 large onion, finely chopped
3-4 cloves of garlic, finely chopped
½ cup of finely chopped dill leaves
½ cup of finely chopped flat parsley leaves
100 gms of Feta cheese, crumbled
50 gms of Cottage cheese/Paneer, crumbled (optional)
Salt and Black pepper to taste
2 tbsp. of olive oil
Transfer the phyllo pastry from the freezer to the fridge and allow it to defrost.
For the stuffing of the pie, heat oil in a pan and add the onions, spring onions and garlic with a pinch of salt. Cook it till the onions turn translucent.
Add chopped spinach leaves with a pinch of salt and allow the leaves to wilt. Add chopped parsley and dill leaves to the pan. Mix it well and remove it off the fire.
Remove it in a strainer to drain off the liquid to avoid a wet and soggy Spanakopita. Allow it too cool down.
In a large bowl, add 2 eggs and whisk the up with a fork. Add the crumbled feta cheese and paneer.
Squeeze out excess water from the spinach mixture and add it to the eggs mixture and mix well till all ingredients are incorporated well. The filling is now ready.
Pre heat the oven at 180° C.
Lay out the phyllo pastry on a work surface and cut them into squares. For best results, cut the sheets into half and lay over the other and repeat the process till you get perfect evenly shaped squares of the phyllo pastry as desired.
Cover them with a damp cloth to prevent them from drying, ensure the cloth is not too wet or it will stick to each other creating a mess.
Brush the insides of a muffin mould with olive oil. Lightly brush the surface of 10 phyllo squares with olive oil and tuck them in the moulds.
Spoon in the mixture till it is approximately 3/4th full and bake it at 180° C for about 15-20 mins or till the phyllo cups turn golden brown.
Pop them out of the oven and serve it hot.
You are in serious trouble once you eat ‘em hot. Because you are not going to stop at one. Serve it along with a salad dressed with Tzatziki. If you have read my previous blogs you will notice that this is my 3rd recipe inspired from Greek Cuisine. So if you are a #GreekFreak like me, you are definitely going to love this one.
P.S. Food enthusiasts, if you wish to get a taste of the behind the scenes action of the LiveInStyle.com dishes and more, you can follow me on Instagram. Enjoy!
Article and Images: Harsh Dixit
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