I decided to create Palak Paneer Spanakopita and bring together the best of Indian and Greek cuisines. Yummy Palak Paneer filling incased in a crispy Phyllo shell, makes for a fantastic evening snack or appetizer for a party. In fact, the first time I made it, I ended up eating 6 of them for my lunch, they were so delicious!
Make this Palak Paneer Spanakopita recipe for your next dinner party and see them disappear in no time. It’s a wonderful Indian/Greek fusion appetizer that you must try.
Let’s dive right in and explore the art of creating this delightful fusion dish.
What is Palak Paneer?
Palak Paneer is a popular North Indian vegetarian dish made from fresh spinach (palak) and paneer, a type of Indian cheese. It is a creamy and flavorful dish known for its vibrant green color and rich, savory taste. Palak Paneer is a staple in Indian cuisine and is commonly served in Indian restaurants and households.
What is Spanakopita?
Spanakopita is a popular Greek dish made primarily from spinach and feta cheese, encased in layers of flaky phyllo pastry. The name “spanakopita” is derived from two Greek words: “spanaki,” which means spinach, and “pita,” which means pie or pastry. This savory pastry is often served as an appetizer, side dish, or even as a main course in Greek cuisine.
The main ingredients in spanakopita typically include spinach, feta cheese, onions, garlic, and various herbs and spices, such as dill and nutmeg. The mixture of these ingredients is usually cooked together before being wrapped in layers of buttered or oiled phyllo dough. The layers of dough are often brushed with additional butter or oil to achieve a crisp and flaky texture when baked.
Ingredients to make Palak Paneer Spanakopita
For the Palak Paneer Filling
- 1 cup crumbled or grated paneer (either homemade or store-bought)
- 3 cups finely chopped spinach
- ½ cup finely chopped onions
- 1 tablespoon ginger green-chili paste
- 1 teaspoon garlic paste
- 1 teaspoon cumin seeds
- 1 tablespoon oil
- 1 teaspoon garam masala
- 1 tablespoon cooking oil
- Salt
To assemble the Spanakopita
- 8 Phyllo Sheets
- 4 tablespoons melted butter
- 2 tablespoons Sesame seeds (optional)
Step by Step process to make Palak Paneer Spanakopita
- To make the Palak Paneer filling- Heat a nonstick pan with oil. When heated, add cumin seeds and let it splutter.
- Now add ginger green chili paste and garlic and cook for a minute.
- Add the chopped onions and cook for 5-6 minutes till it gets some color.
- Add the chopped spinach and cook till the spinach is wilted.
- Add the crumbled paneer, salt, coriander powder, and garam masala and mix well.
- Turn off the heat and let the mixture cool before filling.
- To assemble- De-frost Phyllo sheets per package directions.
- Lay out 1 phyllo sheet on a flat work surface.
- Keep the other covered under a kitchen towel. Brush the phyllo sheet with melted butter. Lay another Phyllo sheet on top of the first sheet.
- Cut the phyllo sheets lengthwise from the short side into 4 equal pieces. Each piece will make a spanakopita triangle.
- Place about 2 tablespoons of the palak paneer filling in 1 corner of the long phyllo strip.
- Fold the corner into a triangle and keep folding it until you reach the end of the strip.
- Place the triangle seam side down on a baking tray. Repeat with the rest of the phyllo strips and also the remaining 6 phyllo dough sheets. At the end, you should have 16 spanakopita triangles.
- Preheat oven to 350 F. Place 8 triangles on 1 baking tray. Brush them with melted butter and sprinkle with sesame seeds. Bake in the preheated oven for 20-22 minutes or until golden brown on the edges. Remove from the oven and serve hot or warm.
Recipe tips to make Palak Paneer Spanakopita
Here are a few Palak Paneer Recipe Tips:
- While working with phyllo dough, any unused phyllo dough should be kept covered with a lightly dampened kitchen towel. Phyllo dough dries very quickly when exposed to air.
- The Palak Paneer filling can be made up to 2 days in advance and kept in an airtight container in the refrigerator.
- The Palak Paneer filling should be flavorful and on the spicy side if you prefer the taste. Taste the filling and adjust the taste before you fill it.
- Any leftover spanakopita can be stored in the refrigerator for up to 4 days. Re-heat in a 350 F oven for 6-8 minutes. DO NOT microwave as phyllo dough will not crisp up and will become soggy.
FAQs- Palak Paneer Spanakopita recipe
Yes, Phyllo dough is a vegan-friendly ingredient.
Although phyllo dough is a vegan-friendly ingredient, this recipe was not formulated to be vegan. However, in my opinion, you can make it vegan by substituting the following ingredients-extra firm tofu for Paneer and vegan butter for butter.
Personally, I like to eat them on their own as they are delicious. Since we have Indianized the flavors, you can also serve them with green chutney. Greek Tzatziki would be another great serving choice.
If you would like to make spanakopitas in advance, I would suggest freezing unbaked spanakopitas. Freeze them on a cookie sheet and when they harden, place them in a ziplock bag. Doing so will prevent them from sticking to each other. When ready to bake, bake them from frozen and add 10 minutes to the baking time.
Other yummy appetizer recipes to try
Recipe Card- Palak Paneer Spanakopita
Palak Paneer Spanakopita
Indulge in the perfect blend of Indian and Greek flavors with our Palak Paneer Spanakopita recipe. Creamy Palak Paneer meets crispy Spanakopita layers, creating a heavenly fusion dish that’s both exotic and comforting. Learn how to make this delightful treat in your own kitchen.
16
servings30
minutes15
minutesIngredients
- Palak Paneer filling
1 cup crumbled or grated paneer (either homemade or store bought)
3 cups finely chopped spinach
1/2 cup finely chopped onion
1 tablespoon ginger-green chilli paste
1 teaspoon crushed garlic
1 teaspoon cumin seeds (jeera)
1 tablespoon Cooking Oil
1 teaspoon Garam Masala
salt
8 Phyllo pastry sheets
2 tablespoons sesame seeds (optional)
Method
- To make the Palak Paneer filling– Heat a nonstick pan with oil. When heated, add cumin seeds and let it splutter. Now add ginger green chili paste and garlic and cook for a minute. Add the chopped onions and cook for 5-6 minutes till it gets some color. Add the chopped spinach and cook till the spinach is wilted. Add the crumbled paneer, salt, coriander powder, and garam masala and mix well. Turn off the heat and let the mixture cool before filling.
- To assemble– De-frost Phyllo sheets per package directions. Lay out 1 phyllo sheet on a flat work surface. Keep the other covered under a kitchen towel. Brush the phyllo sheet with melted butter. Lay another Phyllo sheet on top of the first sheet.
- Cut the phyllo sheets lengthwise from the short side into 4 equal pieces. Each piece will make a spanakopita triangle.
- Place about 2 tablespoons of the palak paneer filling in 1 corner of the long phyllo strip.
- Fold the corner into a triangle and keep folding it until you reach the end of the strip.
- Place the triangle seam side down on a baking tray. Repeat with the rest of the phyllo strips and also the remaining 6 phyllo dough sheets. At the end, you should have 16 spanakopita triangles.
- Preheat oven to 350 F. Place 8 triangles on 1 baking tray. Brush them with melted butter and sprinkle with sesame seeds. Bake in the preheated oven for 20-22 minutes or until golden brown on the edges. Remove from the oven and serve hot or warm.
Tips
- While working with phyllo dough, any unused phyllo dough should be kept covered with a lightly dampened kitchen towel. Phyllo dough dries very quickly when exposed to air.
- The Palak Paneer filling can be made up to 2 days in advance and kept in an airtight container in the refrigerator.
- The Palak Paneer filling should be flavorful and on the spicy side if you prefer the taste. Taste the filling and adjust the taste before you fill it.
- Any leftover spanakopita can be stored in the refrigerator for up to 4 days. Re-heat in a 350 F oven for 6-8 minutes. DO NOT microwave as phyllo dough will not crisp up and will become soggy.
