Pork Mince and Spinach Spanakopita
This savory Pork Mince and Spinach Spanakopita pays homage to the classic Greek pastry, enriched with the earthy depth of seasoned pork. Enhanced with aromatic herbs and encased in a buttery phyllo crust, this dish adds a modern twist to a time-honored favorite. Perfect for family gatherings or as a delightful centerpiece for dinner, it captures the essence of Mediterranean comfort food.
Ingredients
Filling
1 tbsp olive oil - extra virgin
400 g ground pork (minced pork) - free-range for best flavor
2 cups spinach - fresh leaves, washed and chopped
1 cup feta cheese - crumbled
1 medium white onion - medium, finely diced
2 cloves garlic - minced
1 medium egg - large- 1 tbsp dill - fresh, chopped
1 tbsp parsley - fresh, chopped
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Assembly
- 12 sheets phyllo dough - thawed if frozen
50 g butter - melted
Instructions
- Preheat the oven to 180°C (350°F).
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion turns translucent.
- Add the pork mince to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
- Stir in the chopped spinach, cooking just until wilted. Remove the mixture from heat and let it cool slightly.
- In a large bowl, combine the cooled pork and spinach mixture with feta cheese, dill, parsley, salt, and pepper. Mix in the egg, ensuring even distribution.
- On a clean work surface, lay one phyllo sheet and brush lightly with melted butter. Repeat with two more sheets.
- Spoon the pork-spinach mixture along one edge of the phyllo stack. Roll it into a log shape, folding the sides to seal.
- Place the roll seam-side down on a baking sheet. Brush the top with butter. Repeat the process with the remaining phyllo sheets and filling.
- Bake in the preheated oven for 25-30 minutes or until golden brown. Let it cool slightly before slicing and serving.
Notes
For a softer texture, cover the phyllo with a damp cloth while working to prevent it from drying out. If fresh dill isn't available, use one teaspoon of dried dill instead.
Nutrition
Calories: 458kcalCarbohydrates: 23gProtein: 19gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 115mgSodium: 586mgPotassium: 338mgFiber: 1gSugar: 1gVitamin A: 1358IUVitamin C: 6mgCalcium: 160mgIron: 2mg
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