Armenian Spinach Pie - Spanakhov Nazuk
These delectable pastries, Armenian spinach borek aka spanakopita, brimming with spinach and feta cheese, enveloped in delicate phyllo dough, are always a party favorite.
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Ingredients
- 1 lb Spinach blanched and drained 500 g
- 1 bunch Swiss Chard blanched and drained
- 2 tablespoon Olive Oil
- 1 cup onion finally diced
- 3 -4 scallions green onions
- 1 tablespoon parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 egg
- 6 ounces feta cheese 150 g
- 1 cup butter melted
- 16 oz phyllo dough thin
- 1 egg for egg-wash
- Nigella seeds optional
- Sesame seeds optional
Instructions
Filling
- Separately blanch the spinach and swiss chard leaves in boiling water until wilted.1 lb Spinach, 1 bunch Swiss Chard
- Drain, let cool and squeeze out the liquid with the use of a clean kitchen towel.
- Sauté onions in 2 tablespoon of olive oil. Add the finely chopped ribs of the chard and white parts of the scallions and cook unit translucent and slightly golden.1 cup onion, 3 -4 scallions, 2 tablespoon Olive Oil
- Add previously chopped spinach, moderately seasoned with salt, pepper, and paprika. (remember feta can be salty).1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika
- Allow the liquid to evaporate as much as possible and mix in parsley and green parts of the scallions.1 tablespoon parsley
- Let it cool completely.
- Add the diced or crumbled feta and mix in with spinach. Taste and adjust salt if needed.6 ounces feta cheese
- Lightly beat the egg and fold into the mixture and set it aside.1 egg
Melted Butter (or Ghee)
- Place the butter in a sauce pan and gently heat it until the butter is fully melted. The milk solids will settle on the bottom.1 cup butter
- Transfer the melted butter into a bowl and try to leave the white residue behind.
Phyllo dough
- Open a package of phyllo dough. Usually they come in 12x21 sized sheets. Divide the sheets into six so you have 12x7 stripes. Stack them together and cover with the plastic wrap and clean towel.16 oz phyllo dough
Making the pies
- Preheat the oven 375° F (190°F).
- Take one stripe and brush with melted clarified butter. Put the second sheet on top of it and brush it again and top it with the third sheet.
- To expedite the process prepare several strips if the work surface will allow.
- Place a spoonful of filling 1-inch from the bottom edge.
- Fold the bottom side over the filling, then fold it from left side over right. Keep triangular folds until you have a perfect triangle. Use the visual picture in the post.
- Arrange the pies into a baking sheet and ensure to leave space in between.
- Whisk the egg and brush gently over the pies.1 egg
- Sprinkle with nigella, poppy, or sesame seeds (if using) and bake for 30-35 min until golden.Nigella seeds, Sesame seeds
Video
Notes
