I do love Eastern Mediterranean food. I love it so much that I even blogged about it. Click here to read the Benefits of Middle Eastern food. I could literally eat hummus, gyro, baklava, tabouli salad, mousaka, et all every day.
One of my favorite Mediterranean treats is spanikopita. When made properly, it is a warm, mouth-watering delight. It’s crispy, fluffy, and very cheesy. In fact, it is Ketogenic Diet delight. Aside from the filo pastry dough, it is pure protein and fat with all the cheese and egg in it. Most spanikopita boast spinach, which is one of the most nutrient-dense veggies on the planet, plus it is super low in carbs. Throw in some savory spices and you literally have one of tastiest, yummiest non-dessert pastries in the universe.
For you non-gluten aficionados, you can purchase a Bob Red Mill’s Pastry Dough. Click here to get it on Amazon. Filo dough does have gluten. For the rest of you enjoy this mouth-watering delicacy. Imagine yourself in the Greek isles singing to ABBA songs. (Can’t wait till the Mamma Mia sequel comes out this summer!)
The Most Salivating, Salacious Spanikopita Recipe This Side of the OceanPrint This
- 1 can of filo dough
- 1/4 teaspoon nutmeg
- 4 eggs, lightly beaten
- 1/4 cup grated parmesan cheese
- 1/4 cup grated cheese or (5 ounces of ricotta cheese)
- 8 ounces of feta cheese, crumbled
- 2 boxes of frozen spinach
- 2 garlic cloves, crushed
- 1 bunch shallots (spring onions), finely chopped
- 1 onion, finely chopped
- 2 tablespoons olive oil
Heat oil in a frying pan, then add the garlic, shallots, onion.
Cook ingredients for a few minutes until well-softened.
Add spinach (if using frozen squeeze all water out first).
Cook spinach for a few minutes on low heat until spinach has wilted.
Drain in a coriander and combine all the aforementioned ingredients with the cheeses, egg, nutmeg, pepper, and salt.
Preheat over to 180 degrees (or as low as possible).
Spread out one layer of filo dough. Spread spinach mixture evenly over its top. Cover with remaining filo dough. Brush top of filo with butter.
Bake for 45 minutes or until golden. Cool for 10 minutes. Best eaten warm.