Cooking with pastry is great if you want a quick meal/snack idea. You can use it with savoury things but also sweet ones too. I’ve used puff pastry several times for different occasions – some examples are Cheese & Onion Pinwheels and Pigs in a Blanket. Another pastry that is also popular but I haven’t used as much is phyllo dough. Phyllo is much thinner than puff pastry and it crisps up so nicely when baked. I love trying new things in the kitchen, so this was so fun for me.

From reading the title and seeing the picture, you know that I made spanakopita, which is a Greek spinach pie. This is traditionally made in a big dish and cut into squares. But it can also be made in triangles which is what I did. I was very excited to learn the folding technique (warning: once you get the hang of it, you’ll never want to stop making these spanakopita, it’s so fun! 😛 ).

The recipe I used was from Jo Cooks website (link here). It was a very straightforward recipe, you just have to make the filling then roll them up. So the filling was a delicious mix of spinach, feta cheese, green onion, eggs and seasonings. Very important with the spinach is that you have to make sure to really squeeze out all the water because you don’t want any excess moisture in your dough. I also used raw spinach instead of frozen. I used 1lb raw to get the 10z cooked. I just sauteed it in a pot, let it cool down a bit before squeezing and then gave it a rough chop.

Like I mentioned before, the folding was the part about which I was most excited. Reading through the recipe, it sounds a little confusing, but once you make the first few, it’s quite easy to do. I will admit though, the first ones that I made were a little uneven but they definitely improved with practice. I actually found it to be quite satisfying to fold each one into its beautiful triangle. Your family and friends will definitely be impressed if you make these!

These baked up beautifully. They got golden brown all over and were super crispy. Phyllo can be a little messy to eat but that’s all part of the fun. Once you bite into one of these spanakopita, you get the crispy phyllo with the creamy spinach and feta filling. So good together. I really liked the touch of nutmeg in there, it goes so well with the greens.

This was an all-around winner in my books. I will for sure be making these again in the future. I think making the spinach filling (without the egg) would be delicious tossed with pasta for a quick weeknight diner.