Chard is one of the many greens you can use in spanakopita. Picture by Janet Wallace One of my favourite dishes is spanakopita—phyllo turnovers filled with spinach and feta cheese. I like wild greens so I started replacing spinach with stinging nettles, and then adding dandelions, lamb’s quarters and mustard greens. The result is delicious and healthy. I later realized that the dish I thought I had ‘invented’ is actually a Greek dish called “hortapitta.” In Greek, “pitta” means pie, “spana” means spinach and “horta” refers to an assortment of wild greens.
The recipe is flexible and forgiving. Phyllo is easy to work with once you understand that it doesn’t really matter if it's wrinkled or even rips a bit. It will still taste and look great in the end.
The recipe is flexible and forgiving. Phyllo is easy to work with once you understand that it doesn’t really matter if it's wrinkled or even rips a bit. It will still taste and look great in the end.
Spanakopita
Steam the greens until tender. Drain, cool and squeeze out excess moisture. Chop coarsely. Sauté the onion in the olive oil until soft. Let cool. Mix everything together.
To combine the phyllo and filling, follow directions on the inside of the phyllo box, or place a sheet of phyllo on a large cutting board. Cover the remaining phyllo with a slightly damp towel. Spread a thin layer of olive oil over phyllo; don’t worry if you don’t cover it completely. Place a sheet on top, oil it, and cut them lengthwise into thirds to end up with 3 long, double-layer strips. Put 1Tbsp filling on the bottom of each sheet, and fold the bottom corner towards the edge to make a triangle. Repeat until it is all folded.
Brush with olive oil, place on an oiled baking sheet and bake 15-20 minutes at 350°F until golden brown.
Yogurt dip for spanakopita
By Janet Wallace, Editor of Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. Albert County Museum. 2018.
The Albert County Museum cookbook: Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes is only $8 (including tax) for 200+ recipes, as well as stories about the people and foods of Atlantic Canada. Buy 10 copies and get one free! Order at albertcountymuseum.com/cookbook or pick up a copy (or two) at the Albert County Museum in Hopewell Cape.
- 1.5-2 cups cooked greens (from fresh or frozen)
- ½ onion, finely chopped
- 2 green onions, chopped (optional)
- 2 Tbsp fresh dill, finely chopped (optional)
- 1-2 eggs
- 1 cup feta cheese, crumbled
- 1 cup small-curd cottage or ricotta cheese (optional)
- 1 Tbsp Parmesan cheese, grated
- 1 Tbsp bread crumbs
- 1 package frozen phyllo (filo) pastry
- Extra virgin olive oil
Steam the greens until tender. Drain, cool and squeeze out excess moisture. Chop coarsely. Sauté the onion in the olive oil until soft. Let cool. Mix everything together.
To combine the phyllo and filling, follow directions on the inside of the phyllo box, or place a sheet of phyllo on a large cutting board. Cover the remaining phyllo with a slightly damp towel. Spread a thin layer of olive oil over phyllo; don’t worry if you don’t cover it completely. Place a sheet on top, oil it, and cut them lengthwise into thirds to end up with 3 long, double-layer strips. Put 1Tbsp filling on the bottom of each sheet, and fold the bottom corner towards the edge to make a triangle. Repeat until it is all folded.
Brush with olive oil, place on an oiled baking sheet and bake 15-20 minutes at 350°F until golden brown.
Yogurt dip for spanakopita
- ½ cup yogurt
- 1 clove garlic, rasped (or chopped very finely)
- 2 tsp extra virgin olive oil
- 1 Tbsp crumbled feta
- Pinch salt
- 1 Tbsp fresh dill, minced (optional)
By Janet Wallace, Editor of Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes. Albert County Museum. 2018.
The Albert County Museum cookbook: Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes is only $8 (including tax) for 200+ recipes, as well as stories about the people and foods of Atlantic Canada. Buy 10 copies and get one free! Order at albertcountymuseum.com/cookbook or pick up a copy (or two) at the Albert County Museum in Hopewell Cape.
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