Another meal down! For meal 27 I made Spanakopita from Greece. These were favourites for my family, specifically my dad, whenever we ate Greek food growing up. Spanakopitas are flakey little pastries stuffed with a spinach and feta cheese filling. I served them with a homemade tzatziki sauce.
Making these was fairly easy, but a little time consuming. First I cooked down the spinach until its wilted and then put to the side and sauté onions and garlic together. Once those are cooked through I mixed in fresh dill, parsley and green onions and cook a little longer. I combined these with the spinach and feta cheese to create the filling. Next, I layered 2 sheets on phyllo dough brushed with melted butter and cut them in to long strips and placed a spoonful of filling at each end. I then folded it diagonally over and over until the long strip turns into a nicely layered triangle spanakopita. This part was fairly tedious but with patience they all turned out well. The next step is baking in the oven until they’re cooked through and crispy.
The tzatziki is made by combining Greek yogurt, olive oil, lemon juice, garlic, cucumber and dill with a little bit of salt. I like to use a microplane to shred the cucumber (just make sure you squeeze some of the water out) to make the tzatziki more smooth than finely chopping the cucumber, but that’s just personal preference.
These spanakopitas turned out fantastic, crispy flakey pastry, cheesy tasty filling. The tzatziki was a fresh dip to go along with them. I ate way to many of them and felt full all night!
Thank you again for reading. Only 3 more to go until I reach my goal of 30! As always updated mal and other photos can be found below.
Cheers,
Brandon
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