Paneer Spanokopita Recipes
Delicious paneer spinach spanokopita, a Greek Indian Fusion meal that is easy to make and can be made ahead of time
Ingredients
- 2 lbs fresh baby spinach chopped, rinsed and well drained
- 1 tbsp chopped dill
- 1/2 cup parsley chopped
- 3/4 cup chopped onions
- 3 large garlic cloves minced
- 1/2 cup ricotta
- 3/4 cup paneer crumbed/chunks
- 1/2 cup feta
- 1 tsp black pepper
- 1 tbsp red chili flakes (reduce to 1/2 if you do not like spicy food!)
- 1/2 tbsp oregano
- 1 16 oz phyllo dough defrosted
- 3 tbsp olive oil for cooking
- 1/4 cup olive oil for phyllo sheets
- salt to taste
- sesame seeds for topping, optional
Instructions
- Heat pan. Add in fresh spinach and cook down (should only take 3-4 minutes). Remove spinach and put aside to cool. Once cooled, use a paper napkin to pick up spinach and squeeze out excess moisture over sink. Set aside.
- Heat oil in pan. Saute onions until translucent and add in garlic. Cook for 1-2 more minutes, mixing.
- Add in spinach, parsley and dill. Add in spices (oregano, red chili flakes, black pepper) Cook for 5-6 minutes letting some of the moisture evaporate. Turn off stove and remove from flame.
- Add in paneer, feta and ricotta. Mix to combine. Taste an add salt according to your preference. Feta is salty, you may not need any.
- Cut phyllo sheets if needed to fit your pan. Preheat oven to 375F.
- Butter pan. Lay a base of 8 phyllo sheets one by one, spreading olive oil on each with a pastry brush.
- Spread spinach mixture evenly over phyllo base layer
- Repeat layering of 8 more sheets on top, putting olive oil evenly on each (even on top layer!). Cut into desired shape and size. Sprinkle sesame seeds on top.
- Bake in oven for 35-40 minutes or until golden brown on top. Serve warm!
