Wednesday, January 8, 2014


I love spanakopita. It is a fantastic snack, lunch, or dinner. Hubby thinks its a bit bland, so I haven`t made it in a while though.  I decided to yesterday, but with chicken, with the intent on having them for lunch the rest of the week. Unfortunately, the phyllo (filo) dough that I had put in the freezer did not survive. Apparently you can`t do that. You can with the blätterteig though. So, change of plans. I had to improvise, and it turned out quite well. I made tzatziki dip to go with it, and it was quite filling. Oh, and hubby thought this was really good!

What you need:
800 g frozen spinach, thawed and water squeezed out
500 g chicken, cooked and cut into bite size pieces
200 g feta cheese
2 eggs
2 Tbls butter, melted
2 packages blätterteig - puff pastry

One package was 6 rolls, though I could have made them a bit smaller and probably gotten 8. I had leftover filling, so you would do better with 2 packages.

For the dipping sauce, see my tzatziki recipe, but what you need is:
2 containers natural Greek yogurt
1 cucumber
1-2 cloves garlic
1 Tbls dried dill

First, thaw your spinach and cook your chicken. When everything is cooled and pulled apart into small pieces, add the feta and eggs. Mix well.

Melt the butter

Roll out your dough and cut it into 6-8 squares. Brush the edges of the dough with a little melted butter.

Put about 2 Tbls of filling across the edge and roll up, pinch the edges closed. Brush the top with a little of the butter

Bake at 200 C for about 20 minutes.  You can eat these hot, or once cooled, put them in the fridge, and they are great cold as well.

Serve with the dip.