This skinny version of spanakopita is truly remarkable. Instead of using phyllo dough, I used artichoke bottoms as a base. The filling is similar to my Grandma’s original spanakopita recipe. It is super easy to prepare and cooks in 10 minutes. This is the perfect appetizer or side dish. I like to serve them with a Greek salad or Tzatziki.
Spanakopita filled Artichoke Bottoms
Makes 8-10 artichoke bottoms
INGREDIENTS
- 1 tbsp extra-virgin olive oil
- 1/2 leek, chopped
- 2 large handfuls of spinach, chopped
- 1 egg
- 3-4 tbsp feta cheese, crumbled
- 1 tsp oregano
- 1/4 tsp turmeric
- 1/4 tsp chili flakes
- Sea salt & pepper to taste
- 8-10 artichoke bottoms
DIRECTIONS
- STEP 1. Preheat oven to 400 F or 200 C.
- STEP 2. Heat olive oil in a large skillet and sauté the leek and spinach. Cook for 3-5 minutes, until wilted. Set aside to cool for 5-10 minutes.
- STEP 3. In a large bowl, mix the egg, feta and spices. Add the cooled spinach and leek, and mix until well combined.
- STEP 4. Spread out the filling evenly in each artichoke bottom.
- STEP 5. Bake for 10 minutes. They can be enjoyed hot or cold and taste really nice when served with cherry tomatoes.
Tools/Products Used In This Recipe:
So amazing. Great for brunch too. Thank you!!!