Raymon Kim's Spanakopita
Greek-style spinach and feta cheese pie baked in crispy phyllo pastry, filled with savory feta cheese and fragrant spinach.
Ingredients needed 3 servings
Recipe
Cooking tips
- Do not sauté spinach directly—its high moisture content will make the pie soggy. Blanch first, then squeeze out all excess water before cooking.
- Never fill the phyllo with hot filling—this causes the butter between layers to melt and the pastry to tear. Always cool the filling completely before assembling.
- Phyllo pastry is very fragile and dries out quickly when exposed to air. Keep it covered with a damp cloth or kitchen towel until ready to use.
- Feta cheese is naturally salty, so keep seasoning the spinach mixture minimal—avoid over-salting during cooking.
Recommended for
- Those seeking a distinctive and elegant finger food for home parties.
- Fans of Mediterranean cuisine featuring feta cheese and aromatic herbs.
- Anyone who loves the perfect combination of crunchy pastry and rich, savory spinach-cheese filling.
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