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.
Ingredients
- 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)
- 1 tbsp Olive oil (minyak zaitun)
- 1 small stalk Lemongrass (serai, finely minced, optional)
- 1/4 tsp Black pepper (lada hitam)
Step-by-step instructions
Step 1 · Preheat oven to 180°C
Preheat oven to 180°C. Brush a baking dish lightly with olive oil.
Step 2 · Wash and drain the spinach (bayam) thoroughly
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.
Step 3 · In a mixing bowl
In a mixing bowl, combine sautéed spinach, crumbled feta cheese, egg, daun ketumbar, daun bawang, pandan, and lemongrass. Season with black pepper.
Step 4 · Lay one phyllo sheet in the baking dish
Lay one phyllo sheet in the baking dish, brush lightly with olive oil. Layer remaining sheets, brushing each with oil.
Step 5 · Spread the spinach mixture evenly over the layered phyllo
Spread the spinach mixture evenly over the layered phyllo. Fold overhanging pastry over the filling.
Step 6 · Bake in preheated oven for 18-20 minutes
Bake in preheated oven for 18-20 minutes, until pastry turns golden and crisp.
Step 7 · Cool slightly before slicing
Cool slightly before slicing. Serve warm or at room temperature.
Why this recipe is healthy
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.
A note on tradition
While Spanakopita originates from Greek cuisine, its adaptation in Malaysia reflects our love for incorporating global dishes into the multicultural tapestry of local dining. The use of local herbs like daun ketumbar and pandan, as well as the inclusion of fresh vegetables, makes this a favorite among health-conscious Malaysians. Spanakopita is often enjoyed at potlucks, festive gatherings, or as a wholesome snack during Hari Raya or Christmas open houses, symbolizing Malaysia’s hospitality and fusion cuisine.