How do I make a delicious spanakopita with a twist?

Add a unique twist to your Spanakopita with our mouthwatering recipe! Get ready for a flavor explosion that will have you craving more.

You'll need

Items needed to answer the question, How do I make a delicious Spanakopita with a twist. Items include: Phyllo dough Spinach Feta cheese Sundried tomatoes Kalamata olives Dried oregano Garlic powder Egg Melted butter

Phyllo dough 10 sheets
Spinach 2 cups
Feta cheese 1 cup
Sundried tomatoes 1/2 cup
Kalamata olives 1/4 cup
Dried oregano 1 teaspoon
Garlic powder 1/2 teaspoon
Egg 1
Melted butter 1/4 cup (for brushing)

Take note
Handle with care when working with phyllo dough, as it can tear easily. Make sure to thaw the dough properly before using. And of course, be prepared for everyone to ask for seconds!

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Step 1: Prepare the Spinach Filling

In a large bowl, combine 2 cups of chopped spinach, 1 cup of crumbled feta cheese, 1/2 cup of chopped sundried tomatoes, and 1/4 cup of chopped Kalamata olives. Mix well until all the ingredients are evenly distributed.

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Step 2: Season and Bind the Filling

Add 1 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, and a pinch of salt and pepper to the spinach mixture. Then, crack an egg into the bowl and mix everything together until the egg is fully incorporated. The egg will help bind the filling and give it a nice texture.

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Step 3: Assemble the Spanakopita

Take a sheet of phyllo dough and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have a stack of 5 sheets. Cut the phyllo stack in half lengthwise. Spoon a generous amount of the spinach filling onto the bottom end of each phyllo strip. Fold the phyllo over the filling to form a triangle, then continue folding up the strip in a triangular shape until you reach the end. Repeat this process with the remaining phyllo and filling.

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Step 4: Bake to Perfection

Preheat your oven to 375°F (190°C). Place the spanakopita triangles on a baking sheet lined with parchment paper. Brush the tops with a little more melted butter for extra crispiness. Bake in the preheated oven for 20-25 minutes, or until the phyllo dough is golden brown and crispy. Let them cool for a few minutes before serving.