Greek Spanakopita with Truffle Oil – A Luxurious Twist on a Classic

A Story of Tradition with a Gourmet Touch

The scent of buttery filo pastry, the earthy aroma of truffle oil, and the comforting flavors of spinach and feta transport me back to a charming little taverna in Athens. I remember watching a local chef effortlessly layer paper-thin filo sheets, generously filling them with a mixture of fresh greens and creamy cheese. But what truly made this dish unforgettable was a drizzle of aromatic truffle oil—an elegant touch that elevated the humble spanakopita into a gourmet delight.

Greek spanakopita is already a culinary masterpiece, but by incorporating truffle oil, we introduce a rich depth of flavor that perfectly balances the light, flaky texture of the pastry. Whether you’re hosting a dinner party or preparing a delightful snack, this version of Greek Spanakopita with Truffle Oil will impress any palate.

Now, let’s dive into the process of making this luxurious dish from scratch.

Ingredients You’ll Need

Before we start, gather all the ingredients to ensure a smooth cooking process.

For the Filling:

• 500g fresh spinach, chopped
• 200g feta cheese, crumbled
• 100g ricotta cheese
• 2 large eggs
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp nutmeg
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped

For the Filo Layers:

• 12 sheets of filo pastry
• 100g unsalted butter, melted
• 3 tbsp extra virgin olive oil
• 1 tbsp white truffle oil

For Garnish:

• 1 tbsp sesame seeds
• 1 tbsp black sesame seeds
• 1 tsp extra truffle oil (for drizzling)

Step-by-Step Cooking Process

Step 1: Preparing the Filling

1. Heat 2 tablespoons of olive oil in a pan over medium heat.
2. Add the chopped onion and garlic, then sauté until fragrant and translucent.
3. Stir in the chopped spinach and cook until it wilts, about 2-3 minutes.
4. Remove from heat and allow the mixture to cool for a few minutes.
5. In a mixing bowl, combine the cooked spinach with feta cheese, ricotta, eggs, salt, black pepper, nutmeg, dill, and parsley.
6. Mix well until all ingredients are evenly incorporated.

Step 2: Preparing the Filo Layers

1. Preheat your oven to 180°C (350°F).
2. Lay a sheet of filo pastry on a clean, dry surface.
3. Using a pastry brush, lightly coat it with melted butter and olive oil.
4. Place another filo sheet on top and repeat the process until you’ve layered 6 sheets.
5. Transfer the layered filo to a greased baking dish.

Step 3: Assembling the Spanakopita

1. Evenly spread the spinach and cheese filling over the prepared filo base.
2. Layer another set of 6 filo sheets, brushing each one with butter and olive oil.
3. Tuck in the edges neatly to enclose the filling.
4. Before baking, lightly score the top layer with a sharp knife into squares or triangles.

Step 4: Baking to Perfection

1. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.
2. Once baked, drizzle truffle oil over the spanakopita for that final luxurious touch.
3. Sprinkle sesame seeds for an extra crunch.
4. Allow the pastry to cool slightly before cutting and serving.

Serving Suggestions

• Serve warm with Greek yogurt or tzatziki for a refreshing contrast.
• Pair with a light Mediterranean salad or roasted vegetables.
• Enjoy with a glass of dry white wine to complement the earthy truffle notes.

Nutritional Information (Per Serving)

Nutrient	Amount per serving
Calories	320 kcal
Protein	12g
Carbohydrates	28g
Fats	18g
Fiber	3g
Sodium	430mg

FAQs:-

1. Can I make spanakopita ahead of time?

Yes! You can assemble it and refrigerate it overnight before baking. Alternatively, bake it, let it cool, and reheat when needed.

2. What can I substitute for filo pastry?

If you can’t find filo pastry, puff pastry is an alternative, though it results in a different texture.

3. How do I store leftovers?

Store leftover spanakopita in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

4. Can I freeze spanakopita?

Absolutely! Freeze the assembled, unbaked spanakopita for up to 3 months. Bake straight from frozen, adding 10 extra minutes to the cooking time.

5. What does truffle oil add to the dish?

Truffle oil enhances the dish with an earthy, umami flavor, making it more luxurious.

Conclusion

Greek Spanakopita with Truffle Oil is a perfect blend of tradition and indulgence. The flaky filo pastry, rich cheese filling, and aromatic truffle oil create an unforgettable dish. Whether you’re a seasoned cook or trying this recipe for the first time, the step-by-step guide ensures success.

Try this gourmet twist and impress your family and friends! And if you do, let me know in the comments how it turned out.

Thank You for Reading!

I truly appreciate you taking the time to explore this recipe for Greek Spanakopita with Truffle Oil. Cooking is a beautiful journey, and I hope this guide helps you create something delicious and memorable. If you try this dish, I’d love to hear your thoughts—feel free to share your experience in the comments! Stay inspired, keep experimenting, and enjoy every bite.

Happy cooking! 😊