Mushroom Spanikopita
Mushroom Spanikopita: A Flavorful Twist on a Classic
Mushroom Spanikopita is a delicious and meat-free take on the traditional Greek pastry. It’s packed with savory mushrooms, creamy feta, and flaky phyllo dough. This recipe is perfect for a vegetarian or anyone looking for a lighter option. Ingredients:
1 package phyllo dough, thawed according to package directions
1 pound cremini mushrooms, sliced1 onion, chopped2 cloves garlic, minced10 ounces frozen spinach, thawed and squeezed dry8 ounces feta cheese, crumbled1/4 cup fresh dill, chopped1/4 cup olive oilSalt and pepper to taste Instructions:
Preparing the Filling:1. Sauté the Mushrooms: Heat olive oil in a large skillet over medium heat. Add onions and cook until softened, then add garlic and cook for 30 seconds more.
2. Add the Mushrooms: Stir in sliced mushrooms and cook until golden brown and most of the liquid has evaporated.
3. Combine Ingredients: In a large bowl, combine cooked mushroom mixture, spinach, feta, dill, salt, and pepper. Mix well.
Assembling the Spanikopita:1. Preheat Oven: Preheat oven to 375°F (190°C).
2. Prepare Baking Sheet: Lightly grease a baking sheet.
3. Layer Phyllo: Lay one sheet of phyllo dough on the prepared baking sheet. Brush with olive oil. Repeat with another sheet, brushing with olive oil.
4. Add Filling: Place a generous amount of filling in the center of the phyllo.
5. Fold: Fold the top two corners of the phyllo over the filling, then fold the sides in to create a triangle shape.
6. Repeat: Repeat steps 3-5 with remaining phyllo and filling.
7. Bake: Bake for 20-25 minutes, or until golden brown and crispy.
Serve warm and enjoy! This mushroom spanikopita is a flavorful and satisfying dish that can be enjoyed as an appetizer, main course, or side dish. It’s also a great option for meal prep or potlucks.
Tips:
For a richer flavor, use a combination of cremini and portobello mushrooms.If you don’t have fresh dill, you can use dried dill, but use half the amount called for in the recipe.To prevent the phyllo dough from drying out, cover it with a damp towel while working.For a flakier crust, brush the top of the spanikopita with a beaten egg before baking. Would you like to try another recipe?
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