Spanakopita is a more fancy term for the Greek “pie” consisting of spinach and feta. I think it is a classier alternative for spinach dip at a party. There are many other options for added ingredients but usually herbs (parsley) lemon juice and some sort of binder (eggs) and in some cases a creamy component such as greek yogurt. I chose to make them in bite size triangles although the filo can be layered overtop and served more “casserole” style if desired. I first fell in love with these from Trader Joe’s freezer section. If you do not want to make them by hand they are the perfect alternative. Warning the filo or phyllo is tough to work with and did take some getting used to! Next time I would try filling the phyllo cups pre made in the freezer section.
- 1/4 C sour cream- I used light
- 1/2 C Feta cheese- I used the whole container
- 1/4 C Parsley Chopped
- Onion Powder
- Minced Garlic ( 3-4 cloves)
- 10 oz frozen spinach thawed and drained of all excess water
- 1-2 egg whites
- 1/2 onion ( I used 1 whole yellow onion and caramelized it)
- 1/3 C Parmesan Cheese
- 1/2 T lemon juice
- phyllo dough (found in the freezer aisle)
- Caramelize onion and garlic in a saute pan if desired.
- Mix all ingredients together (except phyllo and reserve a bit of egg and olive oil for egg wash)
- Spread in casserole dish and cover with phyllo and brush with oil and egg white mixture OR wrap into phyllo triangles and brush with oil and egg white mixture OR fill into phyllo cups. *I layered two sheets brushing with wash between and cut 3 lengthwise strips before folding.
- Bake at 350 degrees for 20 minutes. I chose to make the triangles so I flipped them halfway through baking and they came out crunchy on the outside and perfectly melted on the inside.
See I followed through with my promise of making use of the caramelized onions. Tomorrow a different caramelization was happening simultaneously to this seemingly healthy meal.