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Greek Spanakopita with Wild Greens and Feta Mousse_001

Greek Spanakopita with Wild Greens and Feta Mousse

A delightful twist on the classic Greek pie, this Spanakopita is made with a medley of wild greens and a creamy feta mousse, encased in crispy phyllo pastry. Perfect for a savory breakfast or a hearty mezze.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Mezze
Cuisine Greek, Mediterranean
Servings 6 people
Calories 410 kcal

Equipment

  • Large pan
  • Food processor
  • Baking sheet
  • Pastry brush
  • Oven

Ingredients
  

For the Spanakopita

  • 1 lb mixed wild greens such as spinach, dandelion greens, and chard, chopped
  • 1/4 cup olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • Salt and pepper to taste
  • 8 sheets phyllo pastry
  • 1/2 cup melted butter

For the Feta Mousse

  • 7 oz feta cheese
  • 1/2 cup Greek yogurt
  • Zest of 1 lemon
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Heat olive oil in a large pan over medium heat. Sauté onion and garlic until translucent.
  • Add the wild greens to the pan and cook until wilted. Season with salt, pepper, dill, and parsley. Remove from heat and let cool.
  • To make the feta mousse, blend feta cheese, Greek yogurt, lemon zest, olive oil, and honey in a food processor until smooth. Season with salt and pepper to taste.
  • Lay a sheet of phyllo on a clean work surface and brush with melted butter. Top with another sheet and brush again. Repeat this process until you have 4 layers.
  • Place half of the greens mixture along one edge of the phyllo stack, leaving a 1-inch border.
  • Dollop half of the feta mousse on top of the greens. Roll the phyllo over the filling to create a log, tucking in the edges as you go.
  • Place the roll seam-side down on a baking sheet. Repeat steps 5-7 with the remaining phyllo, greens, and feta mousse.
  • Brush the tops of the rolls with the remaining melted butter.
  • Bake for 45 minutes, or until the phyllo is golden brown and crisp.
  • Allow to cool slightly before slicing and serving.

Notes

Wild greens can be substituted with spinach if unavailable.
Phyllo pastry should be kept covered with a damp cloth when not in use to prevent it from drying out.
The feta mousse can be made ahead of time and stored in the refrigerator.
Keyword Feta Mousse, Greek Spanakopita, Mediterranean cuisine, Phyllo Pastry, Wild Greens Pie