This Spanakopita Pan Pittes is a delicious Greek dish featuring crispy phyllo pastry filled with a savory mixture of spinach, feta cheese, and herbs. Perfect as a snack, appetizer, or light meal, these golden, flaky hand pies are bursting with Mediterranean flavors!
Why You’ll Love This Recipe
- Quick and easy: Ready in under five minutes, making it a perfect meal for busy days.
- Minimal ingredients: Only five main ingredients are needed.
- Crispy and flavorful: The golden, flaky Fillo pastry pairs beautifully with the creamy, herby filling.
- Versatile: Great as a snack, appetizer, or light meal.
- No oven required: Everything is made in a pan for convenience.
Ingredients
- 375g Antoniou Fillo Pastry
- 2 cups English spinach, finely chopped
- ¼ cup dill (or other herbs), finely chopped
- 200g feta cheese, crumbled
- 1 cup olive oil or butter
- Lemon, to serve
Directions
- Remove the Fillo Pastry from the fridge and let it come to room temperature.
- In a bowl, mix the chopped spinach and dill together.
- To make each pita:
- Place one sheet of Fillo pastry on a clean workbench and brush it with olive oil.
- Lay another sheet on top, creating a cross, and brush with oil again.
- Sprinkle one-eighth of the spinach and dill mixture in the center, followed by 20g of crumbled feta.
- Fold the sides of the Fillo into the center, enclosing the filling to form a parcel. Brush with oil.
- Repeat with the remaining Fillo, spinach, and feta.
- Heat a drizzle of oil in a frying pan over medium heat.
- Cook each pita for 1-2 minutes on each side until golden brown.
- Serve immediately with fresh lemon wedges.
Servings and Timing
- Servings: Makes 8-10 pittes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Variations
- Add protein: Incorporate shredded cooked chicken for a heartier filling.
- Extra cheese: Mix in ricotta or mozzarella for a creamier texture.
- Different herbs: Swap dill for parsley, mint, or chives for a unique flavor.
- Spicy kick: Add a pinch of chili flakes or black pepper.
- Vegan option: Replace feta with a plant-based cheese alternative and use olive oil instead of butter.
Storage/Reheating
- Storage: Store leftover pittes in an airtight container in the fridge for up to 3 days.
- Reheating:
- Stovetop: Heat in a dry pan over medium heat for 1-2 minutes per side until crispy.
- Oven: Bake at 180°C (350°F) for 5-7 minutes.
- Air fryer: Heat at 180°C (350°F) for 3-4 minutes.
FAQs
How do I keep Fillo pastry from drying out? Cover unused sheets with a damp towel while assembling the pittes to prevent drying.
Can I make these ahead of time? Yes! Assemble and refrigerate them for up to a day before cooking.
Can I bake these instead of frying? Absolutely! Bake at 190°C (375°F) for 15-20 minutes until golden brown.
What other fillings can I use? Try mushrooms, caramelized onions, or sun-dried tomatoes for variation.
Can I freeze Spanakopita Pan Pittes? Yes! Freeze them uncooked between parchment paper layers and cook directly from frozen.
What type of feta cheese is best? Greek feta is recommended for its tangy, creamy texture.
Do I have to use olive oil? No, you can use melted butter or a combination of both for extra flavor.
Can I use frozen spinach? Yes, but make sure to thaw and squeeze out excess water before using.
Can I use store-bought puff pastry? You can, but the texture will be different; it will be more buttery and flaky.
How do I serve these? Serve with fresh lemon wedges, tzatziki, or a side salad for a complete meal.
Conclusion
Spanakopita Pan Pittes are a delicious, quick, and easy take on the classic Greek Spanakopita. With just a few ingredients and minimal cooking time, you can enjoy crispy, cheesy, and herb-infused pittes perfect for any meal of the day. Try different variations and enjoy this simple yet flavorful dish anytime!
Related Recipes & More Delicious Ideas
Looking for more tasty Mediterranean and flavorful dishes? Here are some recipes you might enjoy alongside your Spanakopita Pan Pittes:
- Add a side of Greek Chicken Gyros with Cucumber Tzatziki for a complete Greek-inspired meal.
- Try these Stuffed Butternut Squash with Feta, Spinach & Bacon for another delicious spinach and feta combination.
- Pair your pittes with a fresh and tangy Avocado Pasta Salad for a light and healthy side.
- Need more cheesy goodness? Check out this Cheesy Garlic Chicken Wraps for a comforting, flavorful meal.
- For a crispy and flavorful appetizer, these Flavor-Packed Chicken Skewers are a great choice.
Enjoy experimenting with these delicious recipes to complement your Spanakopita Pan Pittes!
Print
Spanakopita Pan Pittes Recipe
- Total Time: 15 minutes
- Yield: 8–10 pittes 1x
- Diet: Vegetarian
Description
Golden, crispy phyllo filled with spinach, feta, and herbs—Spanakopita Pan Pittes are a delight! Serve warm with tzatziki for an irresistible bite.
Ingredients
- 375g Antoniou Fillo Pastry
- 2 cups English spinach, finely chopped
- ¼ cup dill (or other herbs), finely chopped
- 200g Feta cheese, crumbled
- 1 cup olive oil or butter
- Lemon, to serve
Instructions
- Let the chilled Filo Pastry come to room temperature.
- In a bowl, mix chopped spinach and dill.
- Lay one sheet of Fillo on a clean surface and brush with oil.
- Place another sheet on top in a cross shape and brush with oil again.
- Sprinkle ⅛ of the spinach mixture and 20g of feta in the center.
- Fold the Fillo into a small parcel, brushing with more oil. Repeat.
- Heat olive oil in a frying pan over medium heat.
- Cook each pita for 1-2 minutes per side until golden brown.
- Serve warm with fresh lemon juice.
Notes
- Use parsley or mint instead of dill for variation.
- Serve with tzatziki or yogurt for extra flavor.
- Store leftovers in an airtight container and reheat in a pan for crispiness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snacks
- Method: Pan-Fried
- Cuisine: Greek
