Spanakopites Apo Ti Samos (Spinach Pies From Samos)
Submitted by nickyone
Individual coiled spinach pies from the Greek island of Samos, filled with feta, dill, nutmeg, and eggs wrapped in flaky phyllo. Serve hot or cold as an appetizer or light meal.
YIELD
20 servingsPREP
10 minCOOK
40 minREADY
50 minStraight from the kitchens of Samos, these individual spinach pies are rolled into elegant coils that look as good as they taste.
Wilted spinach, crumbled feta, fresh dill, beaten eggs, and a touch of nutmeg get wrapped in oiled phyllo strips, then rolled into tight spirals and baked until golden and crisp.
They work hot out of the oven as an appetizer or cooled to room temperature as part of a mezze spread. Makes 20 coils, so there’s plenty for a crowd.
Chef Tips
- Drain the spinach thoroughly. Excess water is the number one enemy of crispy phyllo pastry.
- If serving cold, use butter instead of olive oil for brushing the phyllo. Lower-quality olive oil can leave a waxy mouthfeel once cooled.
- Roll the coils firmly but not so tight that filling squeezes out the ends. Fold the sides in first to seal.
- These can be assembled ahead and refrigerated on the baking sheet. Pop them in the oven when your guests arrive.
Ingredients
Directions
Wash spinach well and cut off any coarse stems.
Chop coarsely and put into a large pan.
Cover and place over heat for 7 to 8 minutes shaking pan now and then or turning spinach with a fork.
Heat just long enough to wilt spinach so that juices can run freely.
Drain well in a colander, pressing occasionally with a spoon.
(If using frozen spinach, defrost, drain well and chop).
Place in a mixing bowl.
Heat oil in a frying pan and gently fry spring onion until soft.
Add oil and onion to spinach with cheese, herbs, eggs and nutmeg.
Mix well to combine, then add salt and pepper to taste.
Open out fillo pastry sheets and cut in half, giving pieces approximately 20 x 30 cm (8 x 12 inches) in size.
Stack and cover with cloth. Take a sheet and brush lightly with oil.
Fold in half to make a strip about 10 cm (4 inches) wide.
Brush again with oil and spread about 2 tablespoons of filling across one long edge, leaving sides clear of filling.
Fold in sides, then roll up firmly.
Bend roll round into a coil and place in an oiled baking dish .
Repeat with remaining ingredients, placing in one layer in the baking dish.
Brush tops lightly with oil and bake in a moderately hot oven for 25 minutes until golden brown.
Serve hot or cold as an appetizer or light meal.
If serving cold, use butter instead of olive oil unless your oil is of high quality.
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