Spanakopita Yunani
Minuman • Malaysia
How to Make Greek Spanakopita (Traditional & Healthy Version)
Greek Spanakopita is a beloved spinach pie, but in Malaysia, it takes on a delightful multicultural twist with the inclusion of local herbs and spices. This light, vegetarian pastry is packed with flavorful greens and herbs, enveloped in crisp phyllo pastry, making it a perfect choice for those seeking both taste and nutrition. The use of local ingredients such as daun ketumbar (coriander leaves), daun bawang (spring onions), and a dash of fresh pandan infuses the dish with a subtle Malaysian aroma, reflecting our rich culinary heritage. Spanakopita offers a satisfying balance of earthy spinach, creamy cheese, and fragrant herbs, all in a flaky, golden crust. It's a great way to enjoy a nutritious meal while honoring Malaysia’s multicultural influences, blending Greek tradition with Malaysian ingenuity. Whether served as a main or a light snack, this healthy version of Spanakopita is sure to win hearts at family gatherings, potlucks, or festive occasions.
Bahan-bahan(untuk 1 large slice (approx. 150g))
- 200g Fresh spinach (bayam)
- 4 sheets Phyllo pastry sheets (available at most supermarkets)
- 50g Feta cheese (crumbled; can substitute with low-fat cottage cheese)
- 1 large Egg (telur)
- 2 tbsp Daun ketumbar (coriander leaves) (finely chopped)
- 2 stalks Daun bawang (spring onions) (finely sliced)
- 1 small Pandan leaf (finely chopped, optional for aroma) - pilihan
- 1 tbsp Olive oil (minyak zaitun)
- 1 small stalk Lemongrass (serai, finely minced, optional) - pilihan
- 1/4 tsp Black pepper (lada hitam)
Arahan
- 1
Preheat oven to 180°C. Brush a baking dish lightly with olive oil.
3 minutes
Use a nonstick or glass baking dish for easier cleanup.
- 2
Wash and drain the spinach (bayam) thoroughly. Roughly chop and sauté in a nonstick pan with 1/2 tbsp olive oil over medium heat until wilted. Let cool.
5 minutes
Squeeze out excess moisture to prevent soggy filling.
- 3
In a mixing bowl, combine sautéed spinach, crumbled feta cheese, egg, daun ketumbar, daun bawang, pandan, and lemongrass. Season with black pepper.
4 minutes
Mix gently to keep filling light and fluffy.
- 4
Lay one phyllo sheet in the baking dish, brush lightly with olive oil. Layer remaining sheets, brushing each with oil.
3 minutes
Keep phyllo covered with a damp cloth to prevent drying.
Kenapa hidangan ini sihat
This recipe is a healthy choice because it features a high proportion of leafy greens, lean protein, and heart-healthy olive oil. By using a moderate amount of cheese and phyllo, it manages calories without sacrificing flavor. The emphasis on fresh, whole ingredients aligns with clean eating principles, making it ideal for weight management and those seeking nutritious vegetarian meals.
This Malaysian-inspired Spanakopita is rich in vitamins A, C, and K from spinach (bayam), plus protein and calcium from feta cheese and egg. Using olive oil and fresh herbs keeps saturated fat low, while phyllo pastry provides a light, crisp texture with less fat than traditional pastries. The inclusion of coriander and lemongrass adds antioxidants and minerals, supporting overall wellness.
Petua
- 💡Tip 1: Squeeze as much liquid as possible from the spinach for a non-soggy pie.
- 💡Tip 2: Cover unused phyllo pastry with a damp towel to prevent drying.
- 💡Tip 3: Add a touch of grated nutmeg for extra depth of flavor.
Penyimpanan & hidangan
Store leftover Spanakopita in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or conventional oven to retain crispness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
