What You’ll Need: Ingredients
This recipe is broken down by component for clarity. All ingredients are easy to find at most grocery stores. Print
Deconstructed Spanakopita with Phyllo Crisps and Feta Mousse
- Total Time: 40 minutes
- Yield: 4 servings
Description
A modern, elegant twist on the classic Greek spinach pie. This deconstructed version features crispy phyllo shards, a light and airy feta mousse, and a vibrant sautéed spinach mixture, all presented beautifully on a plate.
Ingredients
- For the Phyllo Crisps:
- 4 sheets phyllo dough, thawed
- 3 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 1 tsp sesame seeds
- 1 tsp dried oregano
- Salt and pepper to taste
- For the Feta Mousse:
- 200g (7 oz) feta cheese, crumbled
- 100g (3.5 oz) cream cheese, room temperature
- 2 tbsp Greek yogurt
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- Freshly ground black pepper
- For the Spinach Sauté:
- 450g (1 lb) fresh spinach, washed
- 2 tbsp olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Pinch of ground nutmeg
- For Garnish:
- Extra virgin olive oil for drizzling
- Lemon wedges
Instructions
- Make the Phyllo Crisps: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay one sheet of phyllo on the prepared sheet, brush lightly with a mix of melted butter and olive oil. Sprinkle with a little oregano, sesame seeds, salt, and pepper. Place another sheet on top and repeat. Continue until all sheets are stacked. Using a sharp knife or pizza cutter, cut the stack into irregular triangles or shards. Bake for 8-12 minutes, or until golden and crisp. Let cool.
- Make the Feta Mousse: In a food processor, combine the feta, cream cheese, Greek yogurt, olive oil, and lemon juice. Process until very smooth and fluffy, scraping down the sides as needed. Season with black pepper. Transfer to a bowl, cover, and refrigerate until ready to serve.
- Prepare the Spinach Sauté: Heat olive oil in a large pan over medium heat. Sauté the red onion until soft, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the fresh spinach in batches, wilting each addition before adding more. Cook until all spinach is wilted and any liquid has evaporated. Stir in the green onions, dill, parsley, nutmeg, salt, and pepper. Remove from heat and set aside.
- Assemble: Spread a generous spoonful of the feta mousse onto each plate. Top with a portion of the warm spinach sauté. Arrange several phyllo crisps around and over the spinach. Drizzle with extra virgin olive oil and serve immediately with lemon wedges on the side.
Notes
For best results, ensure the phyllo dough is fully thawed but still cold. Keep unused sheets covered with a damp towel to prevent drying. The feta mousse can be made a day ahead. The spinach mixture is best made just before serving. For a richer mousse, add a tablespoon of heavy cream.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 387
- Sugar: 3
- Sodium: 580
- Fat: 35
- Saturated Fat: 11
- Unsaturated Fat: 25
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 1
- Protein: 8
- Cholesterol: 17
For the Phyllo Crisps:
- 6 sheets of phyllo dough, thawed according to package instructions
- 4 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Flaky sea salt and freshly cracked black pepper
For the Feta Mousse:
- 7 ounces (200g) high-quality feta cheese, crumbled
- 4 ounces (115g) full-fat cream cheese, softened
- 1/4 cup plain Greek yogurt (full-fat preferred)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small clove garlic, minced
- Freshly ground black pepper to taste
For the Spinach Sauté:
- 10 ounces (285g) fresh baby spinach
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely diced
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Pinch of freshly grated nutmeg
- Salt and pepper to taste
For Garnish:
- Extra virgin olive oil for drizzling
- Fresh dill or parsley sprigs
- Toasted pine nuts or chopped walnuts (optional)
Crafting Your Deconstructed Masterpiece: Step-by-Step Instructions
Follow these detailed steps to build each component perfectly. You can prepare the mousse and spinach ahead of time for easier assembly.
Step 1: Make the Phyllo Crisps
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a small bowl, combine the melted butter and olive oil. Lay one sheet of phyllo on a clean work surface (keep the rest covered with a damp towel to prevent drying).
- Lightly brush the entire sheet with the butter-oil mixture. Sprinkle lightly with oregano, salt, and pepper. Place another sheet on top and repeat. Continue until you have a stack of 3 sheets. Repeat with the remaining 3 sheets to create a second stack.
- Using a sharp knife or pizza cutter, cut each stack into random geometric shapes—long strips, triangles, and squares. Scatter them on the prepared
