Spanakopita is one low effort appetizer that never fails to impress. It's just equal part spinach and cheese, seasoned with herbs and aromatics, wrapped in phyllo - which you can easily find in the frozen section next to the puff pastry and frozen fruits. Don't make your own phyllo. Let the machines roll these paper thin sheets for you.
Having repeatedly made tik tok's viral baked feta, I noticed it to be a cheese that doesn't really "melt", it holds shape almost stubbornly even after long baking. While warm softened feta is delicious, for a veggie filling I do need a cheese that kind of oozes. Feel free to grate some gouda or cheddar instead or in addition to the ricotta. Any cheese that melts into a semi-liquid under the broiler will do well here.
I'm using dried minced onion and garlic here again, not just for convenience, but to have them absorb the extra liquid from the wilted spinach. For fresh aromatics, you generally need to fry both the onions and the spinach to draw out the moisture and make sure the filling is not too wet. I prefer wilting to frying as it's quicker, easier, and preserves the color and freshness better imo.
- 4oz fresh baby spinach
- 2oz feta
- 2oz ricotta
- 1tsp dry minced onions
- 1/2tsp dry minced garlic
- 1/2tsp dry dill
- 1/2tsp coarse salt (or to taste)
- 1/4tsp pepper
- 1 roll store bought phyllo sheets (you won't need all of them)
- olive oil for brushing
- pour hot water over spinach to wilt it; drain and rinse in cold water
- squeeze out excess water using paper towel; give it a rough chop to separate
- combine spinach, feta, ricotta, onion, garlic, dill, salt, and pepper
- brush 1 sheet of phyllo with olive oil; layer another sheet on top.
- cut the sheet into 2 inch width strips.
- add the filling to each strip and roll up the triangles.
- airfry at 400F for 6~8min, until wrapper is golden and crispy.
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