Oh, what a week it’s been. If you’re an American, or even just following along with the election, you know that it’s been a rather trying and anxiety-inducing time. I know I can’t be the only one stress eating my way through these past few days (or even to get through this never-ending pandemic). So, after taking Wednesday off, I’m back with an easy and delicious recipe for you and your family & friends (if you decide to share!).
In college, a friend of mine (looking at you Elle!) was obsessed with frozen Trader Joe’s Spanakopita. And I get it. They’re super easy to make and incredibly satisfying to eat. I had a realization that, up until this year, every spanakopita I’ve ever eaten had come from the freezer aisle from my local grocery store. So, with a box of leftover phyllo dough, I decided to try to make my own improved spanakopita.
I actually came up with this recipe in April, but have improved on it since then. Spanakopita is a savory Greek pie usually filled with a spinach and feta cheese mixture. They can be made in a large pan and then cut into slices or rolled into individual triangle servings (what you’ll most likely find at the grocery store).
These are a little different though because they’re filled with… *drumroll*… spinach and artichoke dip! Don’t get me wrong, I love the traditional filling of feta and herbs and spinach. But I also love spinach and artichoke dip and happened to be craving it when I made my first batch of these. Personally, I think it’s a perfect combination. It’s simultaneously a great way to eat spinach and artichoke dip while still having everything you’d want in a great spanakopita.
Something to note: this recipe does not use up a whole box of phyllo dough. This is because I was making them for my immediate family and knew I didn’t want to make too many (didn’t want them to go to waste). If you want to use the whole box, just double the recipe for the filling and keep going. With the leftover sheets of phyllo, I made a fruit filling and made turnovers for dessert. I also made some stuffed with chocolate and peanut butter (phyllo dough is very versatile, play around with it!).
These would be great to serve at a party, but since that’s something that won’t happen for a while, it’s also great to just enjoy by yourself or with your family. I’m honestly upset that I don’t have any leftover to eat this weekend so I guess I’ll just have to make another batch!
Spanakopitas are best enjoyed warm! Store in an airtight container in your fridge for up to 3-4 days. Reheat in the oven or a toaster oven to get them crunchy again.
Spinach & Artichoke Spanakopita
Make the filling:
- 1 cup frozen spinach (thawed and chopped)
- 1 can chopped artichoke hearts (around 1 1/2 cups)
- 1 cup water
- 6 oz cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup parmesan
- 1/3 cup mozzarella
- 1/2 tsp red pepper flakes
- 1/2 to 1 tsp salt (to taste)
- 1/4 tsp pepper
- 1 box thawed phyllo dough*
- 1 stick melted butter
- 1/4 cup parmesan
Make the filling:
- In a medium saucepan, place spinach and artichokes. Add 1 cup of water and boil until tender. Drain.
- Warm cream cheese in the microwave or over the stove, until hot and soft.
- In a medium-large bowl, mix all ingredients until well combined.
- Cover bowl with plastic wrap and let cool completely.
Assemble your spanakopita:
- Preheat oven to 350°F. Unroll your phyllo dough. Separate and lay one sheet flat on your work surface. Cover the rest of your phyllo dough with a damp towel to prevent it from drying out.
- Brush the single sheet with melted butter. Add one more sheet and brush with more melted butter.
- Using a pizza cutter or sharp knife, cut the sheets lengthwise into 4 long strips.
- Place a heaping spoonful (a little over a tablespoon) at one corner of your phyllo strip. Fold one corner over the filling to form a triangle (similar to folding a flag). Keep folding along the strip until you reach the end. Repeat until you've used all the filling or all the phyllo dough.
- Place your spanakopita triangles on a baking sheet lined with parchment paper. Brush them all with more melted butter and sprinkle with parmesan cheese.
- Bake for 30 minutes until the spanakopita are golden brown and crispy. Let cool for a couple of minutes and enjoy warm!