Time: 45 min.
Complexity: easily
Servings: 8

Spanakopita is one of the many variations of Greek savory pies (pita), filled with spinach (spanaki). Roasted garlic imparts its delicious aroma, while goat cheese adds a touch of piquant flavor. The juicy filling is wrapped in thin, crisp layers of filo pastry that melt in your mouth.

Ingredients:

• 8 sheets frozen phyllo dough, thawed
• 1/4 cup olive oil
• 2 tablespoons minced garlic (about 6 cloves)
• 2 tbsp. l. chopped shallots
• 2 cups diced chanterelles (about 110 g)
• 4 cups fresh spinach
• 250 gr. goat cheese
• 350 g butter, melted

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mushrooms, filo dough, goat cheese, spinach

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Preparation:

Step 1
• Preheat oven to 250°C.
  
  Place a large saucepan over medium heat. Pour in the olive oil and heat until hot. Add the garlic, shallots, and mushrooms and cook, stirring frequently, until almost softened (about 4 minutes). Stir in the spinach. Sauté until completely softened (about 6 minutes).
  
  Transfer the mixture to a bowl and stir in the goat cheese. Season with salt and let cool.
Step 2
• Lay out 1 sheet of phyllo dough. Brush it with butter and fold it in half to form a rectangle. Repeat with this sheet. The resulting rectangle should be narrower. Repeat with the remaining phyllo, covering the finished sheets with a towel to prevent them from drying out.
Step 3
• Spoon the mushroom and spinach mixture onto one end of each phyllo rectangle. Fold one corner of the dough over the filling to form a triangle and continue folding it, alternating 90° and 45° angles. Brush with butter before each fold. Transfer to a parchment-lined baking sheet and bake until golden brown, 10–15 minutes.

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