Spanakopita

Name: Spanakopita with Pickled Pears
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Ingredients: olive oil; 1 box phyllo dough; 2 lbs spinach, rough chop; 1/2 onion, finely diced; 2 Tbsp garlic, mined; 1/4 cup scallion, finely chopped; 2 tsp dill seed; Salt and pepper to taste; 1 egg; 1 cup feta, fine crumble; 1/2 cup sugar; 1/2 cup water; 1/2 white wine vinegar; 1/4 tsp hot smoked paprika; 1 cup pickling liquid; 1 bartlett pear, peeled, small dice; 1/2 cup fromage blanc; 1 tsp lemon juice; dill for garnish

with Pickled Pears

Spanakopita with Pickled Pears

Recipe by Derick Kuntz

0.0 from 0 votes

Course: AppetizersDifficulty: Difficult

Servings

45

servings

Prep time

1

hour

Cooking time

15

minutes

This tasty appetizer pairs with B Cellars Albariño. The wine's zingy acidity cuts through the richness of the feta and phyllo dough, helping to prevent the dish from feeling heavy. The wine’s floral aromas help to accentuate the dill and spinach in the spanakopita.

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Ingredients

US Metric

Spanakopita
olive oil
1 1 box phyllo dough
2 lbs 2 spinach, rough chop
1/2 1/2 onion, finely diced
2 Tbsp 2 garlic, mined
1/4 cup 1/4 scallion, finely chopped
2 tsp 2 dill seed
Salt and pepper to taste
1 1 egg
1 cup 1 feta, fine crumble
Pickling Liquid
1/2 cup 1/2 sugar
1/2 cup 1/2 water
1/2 1/2 white wine vinegar
1/4 tsp 1/4 hot smoked paprika
Pickled Pear
1 cup 1 pickling liquid
1 1 bartlett pear, peeled, small dice
Fromage Blanc
1/2 cup 1/2 fromage blanc
1 tsp 1 lemon juice
dill for garnish

Directions

Pickled Pears
Add pickling liquid ingredients to saucepot and boil
Stir until the sugar has dissolved
Remove from heat, and let cool
Pour over diced pears and let pickle overnight
Fromage Blanc
Whip together fromage blanc and lemon juice
Spanakopita
Wilt spinach and scallion in a pan
Wring out any excess liquid and set aside
Add oil to a pan and sweat onions and garlic
Once aromatic add dill seed
Place spinach and scallions along with onion mixture to a food processor and pulse (you want a fine mixture, but not a paste)
In a bowl, beat egg
Add spinach mixture and feta to the bowl
Mix well and season to taste
Preheat oven to 375°F
Cover phyllo dough with a very lightly damp towel
Take 1 sheet of phyllo and brush with olive oil
Layer 3 sheets, brushing each with oil
Have sheets horizontal and cut into 1/2 inch strips
Add 1 1/2 tsp of filling to each strip and fold “flag style”
Fold until all openings are sealed (aprx 4), and brush with oil
Bake for 10 minutes or until golden brown
Assembly
Put whipped fromage blanc in a pastry bag
Pipe a small amount of whipped fromage blanc on top of each spanakopita
Top with pickled pears and a sprig of dill

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Pairing Suggestions

This tasty appetizer pairs with B Cellars Albariño. The wine’s zingy acidity cuts through the richness of the feta and phyllo dough, helping to prevent the dish from feeling heavy. The wine’s floral aromas help to accentuate the dill and spinach in the spanakopita.