Spanakopita with Tzatziki Sauce

Ingredients

• 250 g Fresh spinach (Chopped into small pieces and very well drained)
• 1 Small onion (Chopped)
• 1 Garlic (Chopped)
• 5 Spring onions (Chopped)
• 150 g Feta cheese (Crumbled)
• 2 tbsp Fresh dill (Chopped; divided between the filling and the tzatziki)
• 2 tbsp Fresh parsley (Chopped)
• Black pepper (To taste, for the filling and the tzatziki)
• 2 tbsp Olive oil (For sautéing the filling and seasoning the tzatziki)
• 270 g Phyllo pastry (Approximately 3 layers per triangle; the quantity may vary depending on the size of the sheets)
• 30 g Melted butter (For brushing the layers and the exterior)
• 1 tbsp Black sesame seeds (For sprinkling)
• 170 g Plain Greek yogurt (Approximately 1 individual container)
• 0.5 Cucumber (Grated and very well drained)
• 1 Garlic (For the tzatziki, chopped or mashed)
• 1 tbsp Lemon juice (Freshly squeezed)
• 1 tbsp Olive oil (For the tzatziki)
• Salt (To taste; the spinach and tzatziki are seasoned separately)
• Black pepper (To taste, for the tzatziki)
• 1 tbsp Fresh dill (Chopped, for the tzatziki)

Steps

1. 1

   Prepare the tzatziki sauce first. Grate half the cucumber and squeeze it very well to remove excess water; this prevents the sauce from becoming watery.

2. 2

   In a bowl, mix the Greek yogurt with the drained cucumber, chopped garlic, lemon juice, olive oil, salt, black pepper, and chopped dill. Stir until combined and refrigerate while you prepare the spanakopita.

3. 3

   Preheat the oven to 180 °C and prepare a baking sheet, preferably lined with parchment paper or a silicone baking mat.

4. 4

   Wash and chop the spinach into small pieces. Season it lightly with salt and drain it very well, removing as much water as possible.

5. 5

   Heat the olive oil in a large skillet over medium heat. Add the chopped garlic, onion, and spring onions, and sauté until soft and fragrant, making sure not to let the garlic burn.

6. 6

   Add the well-drained spinach to the skillet. Sauté until wilted and the excess moisture has evaporated, approximately 3 to 5 minutes.

7. 7

   Remove the skillet from the heat and let the sautéed mixture cool slightly. Do not mix in the feta while the mixture is very hot, so it retains its texture better.

8. 8

   Transfer the warm sautéed mixture to a bowl. Add the crumbled feta, dill, parsley, and black pepper to taste. Mix gently until the ingredients are evenly distributed without turning the feta into a paste.

9. 9

   Place one sheet of phyllo pastry on a clean surface and keep the remaining pastry covered with a slightly damp cloth so it does not dry out. Brush the sheet with melted butter.

10. 10

    Place a second sheet on top, brush it again with butter, and add a third sheet. Cut the stacked sheets into long strips of a suitable size for forming triangles.

11. 11

    Place approximately 1 tbsp of filling at one end of each strip. Fold that end diagonally over the filling to form a triangle, then continue folding the strip over itself, keeping the filling enclosed, until you reach the end.

12. 12

    Transfer the triangles to the baking sheet. Brush the exterior surface with the remaining melted butter and sprinkle with black sesame seeds.

13. 13

    Bake at 180 °C for 15 to 20 minutes, until the pastry is deeply golden, crisp, and fully cooked. Watch closely during the final minutes because phyllo pastry browns quickly.

14. 14

    Let the triangles rest for a few minutes and serve them warm or at room temperature with the chilled tzatziki sauce.

Notes

Keep the phyllo pastry covered while working to prevent it from drying out and tearing. The amounts of phyllo pastry, yogurt, oil, herbs, salt, pepper, lemon, and sesame were not specified precisely in the source; practical estimated quantities are provided. Refrigerate the tzatziki until ready to serve.

Nutrition per serving

• appetizer
• vegetarian
• Greek cuisine
• baked
• phyllo pastry
• crispy
• with feta cheese
• tzatziki sauce