Appetizer recipes


Serve them with a glass of ouzo over ice to enjoy a leisurely and friendly prelude to a summery evening dinner.

Christina Cherrier

These tantalizing filo pastries stuffed with a fragrant mix of feta and spinach are directly inspired by Greek cuisine and make a memorable appetizer that celebrates love of fine, simple foods. Serve the spanakopitas with a glass of ouzo over ice to enjoy a leisurely and friendly prelude to a summery evening dinner.

Ingredients list for the Spanakopita

Makes about 6 rolls

  • Filo pastry
  • 1 pound (500g) of fresh spinach
  • 1/2 pound (250g)  feta
  • 2 eggs
  • Salt and fresh cracked pepper
  • Olive-oil
  • 1 clove of garlic
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1. Remove the tough stem of spinach and wash them. Peel and crush the garlic in a garlic press or mince it finely.
2. In a skillet, heat olive oil and add spinach. Add garlic, salt and pepper and mix well. Cook over medium fire until spinach has lost some of its water, about 10 minutes.
3. Breaks eggs in a bowl, add crumbled feta cheese and beat well to combine, season with salt and pepper.
4. Squeeze spinach to drain as much of the remaining liquid as possible before combining with beaten eggs.
5. Unravel the Filo from the role it is usually sold in. Don’t separate the sheets. Cut the pastry in three even straight lines. Wrap the other two pieces while you are working with one so they don’t dry out. Place a large spoonful of stuffing on top of the sheet, fold the top and both sides then roll (like spring rolls). Repeat the same process until there’s no stuffing left.
6. Heat olive oil in a skillet and fry the rolls 10 minutes over low heat, turning regularly to brown all sides.
7. Remove from fire and transfer onto absorbent paper to soak up some of the oil before serving.

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