Spanakopita or Greek Spinach Lasagna

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Have you already tested the Spanakopita? For those who don’t yet know what I’m talking about, this is a kind of Greek spinach lasagna made from filo pastry. Simple, light and delicious at the same time! I recommend you to try this recipe for Spanakopita or Greek Spinach Lasagna as soon as possible.

What is Spanakopita?

Spanakopita is a great classic of Greek cuisine. As the title of this recipe suggests, it is a kind of lasagna with spinach and feta cheese prepared with filo pastry. It can be eaten hot or cold, as a starter or as a main course.

What makes Spanakopita particularly delicious is the addition of fresh herbs such as mint, dill and parsley. Spinach can be replaced or complemented with other vegetables such as chard, sorrel or leek.

Spanakopita or Greek Spinach Lasagna
Spanakopita or Greek Spinach Lasagna

How to form the Spanakopita?

To form your Spanakopita you need three things: filo pastry, an ovenproof dish (it can be round or square) and olive oil.

Start by greasing the bottom of the dish to prevent the filo sheets from sticking to the dish after cooking.

Then place several layers of filo pastry, leaving a few centimeters beyond. Depending on the size of your dish, you need 6-10 filo sheets. It is important that the minimum thickness is at least 2-4 leaves of filo to prevent the filling from piercing the leaves during cooking. Lightly oil each sheet of filo, especially on the edges.

Then add the filling (see recipe below).

Fold the borders to the inside.

Then cover with filo a few more filo sheets. Count the same amount of leaves as for the bottom of the Spanakopita, about 6 to 10 filo leaves. Do not hesitate once again to lightly oil the filo leaves so that they are even more crisp.

Then fold the sides inward. Add a last drizzle of olive oil and a few sesame seeds to decorate.

Then, just bake in the oven for 40 minutes at 180 ° C. I recommend you to start cooking in the oven at conventional heat to prevent the filo pastry from burning. Then, 5-10 minutes before the end, you can put your oven on fan mode.

Si votre Spanakopita commence à noircir, vous pouvez la recouvrir de papier d’aluminium en cour de cuisson. Faites juste attention à mettre des gants de protection.

Spanakopita or Greek Spinach Lasagna
Spanakopita or Greek Spinach Lasagna

Recipe for Spanakopita or Greek Lasagna with Spinach

Pour 6 portions, vou savez besoin des ingrédients suivants.

Ingredients

  • 12 sheets of filo pastry
  • 1 kg of fresh spinach
  • 400 g of feta
  • 3 eggs
  • 1 onion
  • 3 cloves of garlic
  • Fresh herbs: mint, dill, parsley
  • 1 lemon, organic
  • Olive oil
  • Salt & pepper
  • 1 tablespoon of sesame seeds (black and white)

Find the recipe on video !

Preparation

Prepare the spinach filling

Wash and dry the spinach. Peel the onion and cut it finely. Chop the garlic cloves.

In a large saucepan, brown the onion with a little olive oil until it becomes translucent. Add the garlic, then the spinach. Sauté for 5-10 minutes, while the spinach begins to lose its volume.

Pour everything into a colander and squeeze the spinach to remove excess water. Let cool for a few minutes. Meanwhile, remove the leaves from the dill, mint and parsley sprigs. Chop them finely. Cut the feta into small cubes.

In a bowl, mix the spinach, dill, mint, parsley, feta. Grate the lemon zest on top and then add the juice of half the lemon. Add the eggs and mix well.

Form the spinakopita

Then oil a large ovenproof dish with olive oil. Using a brush, lightly oil the filo leaves, then place 6 filo leaves at the bottom of the dish, distributing them so that about 5-6 centimeters of filo pastry overflows on each side of the dish.

Place the spinach filling on the filo leaves. And then cover with 6 other sheets of filo. Close the edges of the dish tightly. Finish by passing a thin layer of olive oil on top of the Spanakopita using a brush. Sprinkle with sesame seeds. Bake for 40 minutes at 180 ° C (conventional heat at the start, then fan oven for the last 10 minutes).

Note

You can serve the Spanakopita hot, warm or even cold. I find the Spanakopita goes very well with a tomato salad. It is an ideal dish to prepare in advance and reheat (or not) at the last moment.

Pictures

Find the steps of the recipe in pictures.

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Spanakopita or Greek Spinach Lasagna

Simple, light and delicious at the same time! I recommend you to try this recipe for Spanakopita or Greek Spinach Lasagna as soon as possible.
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote

Click on the hearts

Prep Time 15 mins
Cook Time 40 mins
Course Main course
Cuisine Mediterranean
Servings 6
Calories 388 kcal

Ingredients
  

  • 12 sheets filo pastry
  • 1 kg fresh spinach
  • 400 g feta
  • 3 eggs
  • 1 onion
  • 3 cloves garlic
  • Fresh herbs: mint dill, parsley
  • 1 lemon organic
  • Olive oil
  • Salt & pepper
  • 1 tablespoon sesame seeds black and white

Instructions
 

Prepare the spinach filling

  • Wash and dry the spinach. Peel the onion and cut it finely. Chop the garlic cloves.
  • In a large saucepan, brown the onion with a little olive oil until it becomes translucent. Add the garlic, then the spinach. Sauté for 5-10 minutes, while the spinach begins to lose its volume.
  • Pour everything into a colander and squeeze the spinach to remove excess water. Let cool for a few minutes. Meanwhile, remove the leaves from the dill, mint and parsley sprigs. Chop them finely. Cut the feta into small cubes.
  • In a bowl, mix the spinach, dill, mint, parsley, feta. Grate the lemon zest on top and then add the juice of half the lemon. Add the eggs and mix well.

Form the spinakopita

  • Then oil a large ovenproof dish with olive oil. Using a brush, lightly oil the filo leaves, then place 6 filo leaves at the bottom of the dish, distributing them so that about 5-6 centimeters of filo pastry overflows on each side of the dish.
  • Place the spinach filling on the filo leaves. And then cover with 6 other sheets of filo. Close the edges of the dish tightly. Finish by passing a thin layer of olive oil on top of the Spanakopita using a brush. Sprinkle with sesame seeds. Bake for 40 minutes at 180 ° C (conventional heat at the start, then fan oven for the last 10 minutes).

Video

Notes

You can serve the Spanakopita hot, warm or even cold. I find the Spanakopita goes very well with a tomato salad. It is an ideal dish to prepare in advance and reheat (or not) at the last moment.

Nutrition

Calories: 388kcalCarbohydrates: 33gProtein: 20gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 141mgSodium: 1092mgPotassium: 1096mgFiber: 5gSugar: 5gVitamin A: 16059IUVitamin C: 58mgCalcium: 535mgIron: 7mg
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