If sparkling cocktails are your thing then don’t miss our recipes for cocktails that sparkle.
For more information on sparking wine and champagne see our series.
- olive oil
- 1 large white onion, finely chopped
- 3 garlic cloves, finely chopped
- ¼ teaspoon red pepper
- pinch of ground cinnamon, freshly ground nutmeg, s&p
- 2 packages frozen chopped spinach
- 1 cup part skim ricotta cheese
- 2½ cups feta cheese
- ½ cup grated Parmessan cheese
- 2 eggs
- Ingredients and tools!
- Spanakopita triangles
- 1 roll of thawed filo dough
- melted butter – approximately 1 stick
- large cutting board or parchment paper
- plastic wrap
- clean damp dishtowel
- Thaw spinach and squeeze out excess moisture.
- Saute onion, garlic and spices in olive oil until onion begins to brown.
- Combine onion mixture in big bowl with spinach, cheeses, and eggs.
- Cooks tip: Can store mixture in fridge or freezer at this point for future use.
- Place two sheets of parchment paper side by side. Open and unroll filo on one sheet. Cover immediately with plastic wrap and a damp dishtowel. Remove one sheet of filo and place on adjacent parchment paper. Cover stack immediately. Brush filo sheet with melted butter – not to saturate. Place approx. 2 tablespoon of spinach/cheese mixture on the middle of the bottom edge of buttered filo, Fold right third inward and left third inward to cover filling. Roll mixture up diagonally, like a flag, to form a triangle. Brush with butter and transfer to cookie sheet lined with buttered parchment paper. Don’t worry if dough tears. Use your butter like glue.
- Bake now or store!
- Bake at 350 for 20 - 25 minutes. I like mine really brown so I often turn on the broiler and crisp them up on the middle rack for 3-5 minutes. Makes 24 if you don't lose any sheets. If any filling is leftover, freeze it for future use in a small batch of spanakopita, omelets, etc.
- Rolled raw spanakopita can be cooked immediately, stored in the fridge a day, or frozen. I like to re-butter stored spanakopita before baking. You can bake them frozen but I prefer to defrost mine covered in the fridge.
It is good to have a healthy respect for filo dough. Dry exposed filo turns to brittle paper. Prepare to sacrifice at least one sheet as homage to the filo gods. Success earns a glass of wine. Failure earns two.
“I love problems that can be solved with butter.”
This is what my friend said when I taught her to make this dish.
Let’s see what my #winepw friends have been up to.
Sparkling Wine and Appetizer Pairings
Here are the ideas available from our group for you. Try something new this year!
Bacon and Greens Dip with Bubbly by Cooking Chat
Piedmont Sparkling Nebbiolo & Pungent Anchovy Green Sauce by foodwineclick
Segura Viudas Aria Cava with Oysters and Spanish Tapas by Confessions of a Culinary Diva
Butterflied Spicy Prawns and Treveri Sparkling Wine by Wild 4 Washington Wine
A Seasonal Nibbles Duet + Pear Valley Vineyard’s Frizzante Muscat by Culinary Adventures with Camilla
Appetizers served with a Sparkling Wine by A Day in the Life on the Farm
Cranberry Brie Biscuit Bites and Sparkling Muscat by Curious Cuisiniere
Moscato with Fresh Fruit Almond Cake and Zabaglione by Vino Travels — An Italian Wine Blog
Domaine Meriwether Sparkling Wine and Make Ahead Spanakopita by Tasting Pour
Wine and Dine: Anna de Cordoniu Brut NV and Herbed Parmesan Crisps by Grape Experiences
Italian Sparkling Wine: Bubbly & Bacon #winePW by Girls Gotta Drink
The Holidays Sparkle on #WinePW by Rockin Red Blog
Butternut and Bubbly by It’s Okay to Eat the Cupcake
Smoked Salmon and Potato Chip Appetizer with Louis Roederer Champagne by ENOFYLZ
Be sure to mark your calendars for January’s Wine Pairing Weekend, hosted by Christy at Confessions of a Culinary Diva. We’ll be sharing “New Wine Resolutions – Wine or Region you want to explore in 2015. Join in the #WinePW 8 conversation on Saturday January 10!
Sarah | Curious Cuisiniere says
I love Spanakopita, but I love even more that you can make these ahead of time. Brilliant!
Yes Sarah a few make ahead recipes are a must have. Thanks for the comment.
Camilla Mann says
Love the make-ahead part. Genius!!! Thanks for sharing.
Thanks Camilla. I bet you have some "make ahead" recipes up your sleeve too. Thanks for the comment.
Martin D says
Love Spanakopita! Wow…10 years on lees! Amazing value for under $30. Looks like a great pairing
It really is an amazing wine. I bought one bottle and after Handsome Hubby tasted it I got half a case.
Wendy Klik says
Great apps and I LOVE spinach pie. I will have to try this Domaine Meriweather and make a toast to him and Lewis.
You won't be disappointed, Wendy. Thanks for the comment.
Michelle Williams says
This looks delicous; love your pairing!
Thanks Michelle. You can't go wrong with butter, cheese and bubbles.
Jennifer Martin says
Love Greek food but have yet to prepare this dish. Thanks for sharing!
Thanks Jennifer. Once you make it will become part of your repertoire because it is always such a big hit.
William Pollard says
You had me at stinky cheese. Love Spanakopita – my grandmothers second husband was Greek. So I was introduced to Greek food at a young age. Big fan. Love your choice of local wine too. Oregon makes more than just Pinot Noir still wine. Have to admit that I've been intimidated by Filo pastry and have avoided using it. Your recipe and hints may now require me to attempt making Spanakopita. Appreciate the advice for making in advance and then re-heating for guests. Thank you!
Thanks William. The filo gets easier with practice. If a sheet starts to get brittle, just sacrifice it and move on to the next. You can also make a big dish where you layer the filling with whole sheets of filo lasagna style or even all of the filling with filo on top. This requires less handling of the pastry.