Ever since I first tried Spanakopeta, or Spinach Squares as they are more commonly known, I’ve been in love with this dish. Belonging to the Greek cuisine, Spanakopeta is a savory pastry that is traditionally made with phyllo dough, spinach, feta cheese, onions, eggs, and seasonings. The ingredients are simple, but the flavors are complex and satisfying. It’s a perfect example of how the Greeks make magic with simple, everyday ingredients. The dish has a rich history, having been a staple in Greek households for centuries. The combination of creamy cheese and vibrant spinach wrapped in crispy phyllo dough is a textural delight that has stood the test of time. I love making Spanakopeta because it’s not only delicious, but it’s also a great way to sneak in some greens. Plus, there’s something therapeutic about layering the thin sheets of phyllo dough. The process, though slightly time-consuming, is genuinely enjoyable, and the result is well worth the effort. In this post, I’ll be sharing my favorite Spanakopeta recipe with you. It’s been tweaked and perfected over the years, and I’m confident that you’ll love it as much as I do. So, are you ready to bring a taste of Greece into your kitchen? Let’s get started!
Ingredients
- 2 bunches green onion, finely chopped
- 1 onion, finely chopped
- 1/4 lb. butter
- 2 pkg. frozen chopped spinach, thawed and drained
- 1/2 lb. pkg. cream cheese, softened
- 1/2 lb. Feta cheese, crumbled
- 8 eggs
- 1 tsp. salt
- pepper to taste
- 1 lb. phyllo pastry sheets
- melted butter or margarine
Baking Instructions
- Saut onions in butter until soft.
- Add spinach and saut a few minutes longer; cool.
- Add cream cheese, Feta, eggs, salt and pepper; mix well.
- Place 10 layers of phyllo pastry sheets in a 12 x 16 x 2-inch pan, brushing each sheet well with melted butter. Add spinach mixture, then place another 10 layers of phyllo, buttering each sheet.
- Bake at 350° for 30 minutes.
- Cut into squares before serving.
- You can brush the spanakopeta with a slightly beaten egg before baking for a nice luster.
- I use margarine as all butter is very rich.
Calorie: 0
Total cooking time: 0
Difficulty level: 0
The Saga of the Spanakopeta
Ah, Spanakopeta, that crispy, cheesy, spinach-filled delight. If you’ve never had the pleasure of sinking your teeth into one of these squares, boy, are you in for a treat!
A Love Affair with Ingredients
So let’s start with the stars of our show. We’ve got 2 bunches of green onion and 1 onion, both finely chopped. I like to imagine the onions as two rival families in a Shakespearean drama. The green onions, with their vibrant hue and delicate flavor, are the Montagues. The regular onions, hearty and bold, are the Capulets. And in our pan, they will find a love as deep as Romeo and Juliet’s (minus the tragedy, hopefully).
Next, we’re gonna need a 1/4 lb. of butter, because everything is better with butter. It’s like the charismatic host at a party who brings everyone together. Then we have 2 packages of frozen chopped spinach, thawed and drained. The spinach is like the quiet, nerdy kid who turns out to be surprisingly cool once you get to know them.
Now, onto the cheeses: 1/2 lb. of cream cheese, softened, and 1/2 lb. of Feta cheese, crumbled. Picture a dynamic duo, like Batman and Robin. Cream cheese, being smooth and mild, is the Robin to Feta’s Batman – tangy, robust, and totally unforgettable.
Rounding up our ingredients, we’ve got 8 eggs (think of them as the binding force, like glue but tastier), 1 tsp. of salt, and pepper to taste. And of course, the golden crown: 1 lb. of phyllo pastry sheets. These guys are like an ensemble cast, each one delicate on its own but when layered together, they create something truly spectacular.
The Dance of the Phyllo
Alright, time to get down to business. We’re going to sauté our onions in butter until they’re soft. This is the part where the Montagues and Capulets put aside their differences and become best buds.
Next, we add the spinach and sauté a few minutes longer. This is when the nerdy kid takes off his glasses, and bam! He’s Prom King.
Once that’s cooled down, we add in our dynamic duo of cream cheese and Feta, followed by the eggs, salt, and pepper. Stir it all up until it’s mixed well. This is like the epic team-up scene in a superhero movie.
Layering: The Art and the Science
Now comes the fun part. We’re going to place 10 layers of phyllo pastry sheets in a 12 x 16 x 2-inch pan, brushing each sheet well with melted butter or margarine (I prefer margarine; all butter can be a bit much, even for me). This is like making a pastry lasagna, layer after delicious layer.
Once our phyllo bed is ready, we pour in our spinach mixture, then top it off with another 10 layers of phyllo, again, buttering each sheet. This is like tucking our mixture in for a good night’s sleep under a crispy, buttery blanket.
Into the Oven and Onto the Plate
Finally, we bake it at 350° for 30 minutes. This is when the magic happens. All the ingredients come together, like a group of friends around a campfire, creating something warm, delicious, and full of memories.
After that, we cut our Spanakopeta into squares before serving. You can even brush it with a slightly beaten egg before baking for a nice luster. And there you have it, folks! A slice of Greek culinary heaven, made right in your kitchen. With a little patience, a lot of butter, and a dash of humor, you too can master the art of the Spanakopeta. Bon appétit!
