Spanakopita Stuffed Peppers
Spanakopita is traditionally a delicious savoury Greek pie made with crispy layers of phyllo pastry filled with spinach and feta cheese. In this version, the spinach filling is stuffed into a sweet pepper, topped with a single sheet of phyllo and baked until the pepper is tender and the phyllo is golden and crisp.
Ingredients
- 3 tablespoons extra-virgin olive oil divided, plus more for phyllo
- ¾ cup chopped red onion
- 1 tablespoon finely diced jalapeño optional
- 2 8 oz. packages of spinach
- 1 tablespoon fresh dill chopped
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 2 cloves garlic minced
- ½ teaspoon ground pepper
- ½ cup ricotta cheese
- ½ cup feta cheese crumbled
- 2 large eggs
- 3 bell peppers cut in half lengthwise, seeds & membranes removed
- ¼ teaspoon salt
- 6 sheets of phyllo thawed
Instructions
- Heat 1 ½ tablespoons of oil over medium heat, in large nonstick pan with a lid. Add red onion, and jalapeño then cook, stirring often, until softened, about 3 to 4 minutes. Add spinach, a quarter at a time, cook and cook, stirring occasionally, until wilted, 6 to 8 minutes. Stir in dill, parsley, salt, pepper, and garlic. Stir to combine and cook for 2 to 3 minutes. Transfer the spinach mixture to a colander to drain excess liquid and cool slightly.
- Preheat the oven to 375°F
- Place the pepper halves on a sheet pan and rub them all over with the remaining 1 ½ tablespoons of olive oil.
- In a large bowl, beat the eggs. Stir in ricotta and feta. Add in the spinach and stir until well combined. Divide the spinach mixture evenly among the peppers.
- Brush a phyllo sheet lightly with olive oil, then loosely scrunch it up into a ridged circle, about the size of a pepper, and place it on top of a pepper. Repeat until all the peppers are topped with a phyllo sheet. Sprinkle with sesame seeds, optional.
- Place the sheet pan in the oven and bake until the peppers are tender, and the phyllo is lightly golden and crispy, 40 to 45 minutes.
- Sprinkle with chopped parsley, serve and enjoy.
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Video
Notes
Tips:
- Prepping Phyllo Pastry: Phyllo pastry can dry out quickly, so make sure to keep it covered with a damp towel while you work to prevent it from becoming brittle. Typically extra phyllo can be refrozen, check your phyllo packaging to confirm.
- Customize the Heat: Adjust the spiciness by adding more or less jalapeño according to your preference. You can also omit it entirely for a milder flavor.
- Drain Excess Liquid: After cooking the spinach mixture, drain it in a colander to remove any excess liquid. This prevents the filling from becoming too watery and ensures a perfect consistency.
- Crispy Phyllo Topping: For a golden-brown and crispy phyllo topping, lightly brush each sheet with olive oil before scrunching it up and placing it on top of the peppers.
- Even Cooking: To ensure even cooking, choose bell peppers that are similar in size and thickness. This will help them bake uniformly and prevent any from becoming undercooked or overcooked.
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