Greek Spanakopita

Greek Spanakopita

Greek
Spanakopita

A Trio of Cheese, Greens, and Dough

Greek spanakopita is a delectable savory pastry filled with spinach and feta cheese, enveloped in delicate layers of phyllo dough. It is a beloved dish in Greece, commonly enjoyed as both an appetizer and a main course.

Our recipe provides versatile options, allowing for variations that cater to vegan, lactose-free, or gluten-free preferences.

Spanakopita Spice Blend

Oregano, dill weed, garlic, black pepper, cinnamon, dill seed, mint, chilies, nutmeg

Greek Spanakopita

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Ingredient Mix & Match Cheat Sheet

Greek Spanakopita - Mix & Match
For your convenience, we have prepared a cheat sheet to assist you in selecting your desired ingredients for the recipe. Take a look below to discover how you can effortlessly combine and customize the components to craft your own personalized meal. To have a handy reference readily available, feel free to download the accompanying image.

Part 1 - The Cheese

Key Ingredient: Feta

Feta cheese is the key ingredient in Greek spanakopita, providing its distinctive texture. The best substitute are cotija or queso fresco.

Cottage cheese is an excellent alternative. However, bear in mind its higher moisture content compared to feta; avoid adding any cream. For added texture, try incorporating grated hard cheese.

For those seeking a vegan and non-dairy substitute, options like vegan feta or firm tofu can offer a similar texture.

Alternatively, if you have a preference for a different type of cheese, we offer a pasta variation for you to try. Kindly note, this version presents a significant departure from the original. Nevertheless, it offers a delightful twist to your dinner repertoire.

Feta
whipped cream

A Little Secret

If you’re looking to make a delicious spanakopita, the feta cheese you find at your local grocery store may be too dry, especially if you opt for crumbled feta instead of a block. But fear not! We have a tip that will ensure your dish is anything but dry.

Simply add a small amount of a different type of cheese, such as whipped cream cheese or cream cheese with whipped heavy cream. Another great option is ricotta. These additions will make a world of difference and take your spanakopita to the next level.

Part 2 - The Greens

Key Ingredient: Spinach

Spinach is the ideal choice for an authentic spanakopita. Excellent substitutes can be found in the leaves of any type of chard or kale. If you wish to include the stalks as well, an extra step is needed to soften them. Another delightful variation is to incorporate green asparagus or zucchini, if you have the time and desire to experiment further.

baby spinach
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See more on our YouTube channel. Carefully selected for you! Plus, on our ‘World Music’ playlist: Greek music & dance live from the Panigiri festivals.

Part 3 - The Dough

Phyllo Substitutes - Up to a Change?

Authentic spanakopita is traditionally made using phyllo dough. As a gluten-free alternative, we highly recommend our almond pie crust. However, if you’re looking to reduce preparation time significantly, you can opt to bake the spanakopita filling on a pizza crust or serve it on a bed of wide egg noodles. These shortcuts can help expedite the process while still providing a delicious result.

Greek Spanakopita with phyllo
pie crust
pizza crust
wide noodles

Enjoy!

Give Greek spanakopita a try and savor its delightful flavors. Once you’re hooked, consider adding it to your regular dinner rotation, experimenting with a unique twist each time. For your convenience, our shop offers a specialized spanakopita spice blend, ensuring you have everything you need to enhance its taste. Stock up now and elevate your spanakopita experience.

Greek Spanakopita

Greek Spanakopita

SpiceBreeze
Greek spanakopita is a savory pastry made with spinach and feta cheese, wrapped in layers of phyllo dough. It is a popular dish in Greece and can be served as an appetizer or main course. Our recipe offers variations to substitute spinach and phyllo dough or make the dish vegan, lactose-free, or gluten-free.
hands-on time 30 minutes
Course Main Course
Cuisine Greek
Servings 4

Ingredients
  

Protein/Dairy

  • 10 oz feta cheese [1] crumbled
  • 6 tbsp whipped cream cheese [2]

Fresh Produce

  • 10 oz spinach [3] roughly chopped
  • 4 green onions sliced

Packaged Goods/Staples

  • 20 sheets phyllo dough [4] (9 x 14 inches)
  • olive oil [5]
  • salt [6]

Culinary Spice Kit

  • Oregano, dill weed, garlic, black pepper, cinnamon, dill seed, mint, chilies, nutmeg

Suggested Sides

  • ▪ mixed salad with lettuce or cucumber
  • ▪ grilled rosemary lamb chops
  • ▪ grilled or fried chicken pieces

Instructions
 

Option 1: Prepare Spinach, Chard, or Kale Leaves [3]

  • Cook the spinach in boiling water for 30 seconds.
  • Scoop the spinach out and transfer it to a strainer.
  • Let it drain while preparing the next step.

Option 2: Prepare Leaves and Asparagus, Zucchini, or Chard or Kale Stalks [3]

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry the vegetables until tender.
  • Start with the asparagus, zucchini, or chard or kale stalks.
  • Add the leaves when the other vegetables are almost tender.

Prepare Filling

  • In a BOWL, mix all the cheese and vegetables with Spanakopita spices and salt to taste [6].

Prepare Phyllo Dough Version (Authentic) [4]

  • Place 10 sheets of phyllo dough into a 9 x 12 BAKING DISH, brushing oil between each layer.
  • Spread the spinach mixture evenly over the phyllo dough.
  • Place 10 more sheets of phyllo dough on top, brushing oil between each layer.
  • Brush the top layer with oil.
  • Cut the pie into 12 pieces.

Bake & Serve

  • Preheat OVEN to 350° F.
  • Bake until golden brown, 30 to 45 minutes.
  • Let it cool for 10 minutes before serving with your preferred sides.
  • Enjoy!

Notes

[1]
  • We recommend to buy feta cheese in a block and chop it into small crumble size pieces. The readily-crumbled feta cheese is often very dry.
  • Substitute feta cheese with chopped firm tofu (drain it 30 minutes before using it) or vegan feta.
[2]
  • If only not-whipped cream cheese is available, substitute 2 tbsp cream cheese with 2 tbsp whipped heavy cream.
  • Substitute whipped cream cheese with ricotta or vegan cream cheese.
[3]
  • Optionally, add 5 to 10 oz more spinach.
  • If the stalks of the spinach are not soft, remove them and follow the cooking step option 2. 
  • Cooking Step Option 1 (leaves only): Substitute all or half of the spinach with baby kale, or with the chopped leaves of kale or chard. Remove the stalks before weighing.
  • Cooking Step Option 2: Substitute or mix the spinach with green asparagus, zucchini, or the stalks of chard or kale. Chopped them in bite-size pieces. Recommended amounts:
    • 5 oz leaves + 10 oz asparagus or zucchini or stalks
    • 10 oz leaves + 5 oz asparagus or zucchini or stalks
[4] Options to substitute the phyllo dough:
  • Pour the filling into a pie crust. (gluten-free recipe)
  • Spread the filling on a pizza crust.
  • Cook 12 oz wide egg noodles. Drain. Place them into the baking dish. Spread the filling on top. Bake as directed for the phyllo dough.
[5] Substitute olive oil with melted butter or any vegetable oil.
[6] Be careful with the salt. Check the mixture first.
Thai Pad Kee Mao

Thailandese Pad Kee Mao

Thai
Pad Kee Mao

The Drunken Noodles
Pad Kee Mao’s translates to “Drunken Noodles,” though no alcohol is used in its recipe. Many stories try to explain the origin of this dish with the mystery name.

One thing is sure: Everybody loves the delicious invention. Our recipe is highly adaptable. It works with any type of protein, most vegetables, and for different heat levels
Pad Kee Mao Spice Blend

Chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

 

Thai Pad Kee Mao

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Thai Pad Kee Mao

Thailandese Pad Kee Mao

SpiceBreeze
Pad Kee Mao's translates to “Drunken Noodles,” though no alcohol is used in its recipe. Many stories try to explain the origin of this dish with the mystery name. One thing is sure: Everybody loves the delicious invention. Our recipe is highly adaptable. It works with any type of protein, most vegetables, and for different heat levels.
Hands-on time 30 minutes
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

Protein

  • 1 lb beef steak *1 thinly cut

Fresh Produce

  • 12 oz vegetables *2 finely cut
  • 5 cloves garlic crushed + peeled
  • 1-2 lime or lemon for juice
  • 10 leaves basil thinly sliced

Packaged Goods/Staples

  • 8 oz wide long noodles *3
  • 2 tbsp tamari or soy sauce
  • 1 tsp anchovy paste
  • 2-3 tsp sugar or palm sugar to taste
  • oil
  • salt & pepper

Pad Kee Mao Culinary Spice Kit

  • 1 pouch Chili, coriander, garlic, lemongrass, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil

Optional

  • season with fish sauce to taste

Instructions
 

Noodles

  • Cook noodles according to package instructions.

Seasoning

  • In a small BOWL, mix tamari, anchovy paste, 1-2.5 tsp Pad Kee Mao spices
    (depending on your desired heat level), sugar, and 1/8 cup of water.

Fry

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add garlic. Stir-fry for 30 seconds.
  • Add meat. Fry until meat is almost done. Take meat out and set aside.

Cook

  • Add to the same PAN: vegetables, seasoning, and 1/2 cup of water. Mix well.
  • Cook for about 5 minutes until vegetables are done.
  • Add noodles to PAN, and return meat. Mix well and cook for 2 minutes. Turn off.
  • Stir in 2 tbsp lime juice or more to taste.

Serve

  • Serve on plates and sprinkle 1 tbsp basil on top of the noodles. Enjoy!

Notes

(1) Substitute beef steak with shrimps, chicken, ground meat, tofu or more vegetables.
(2) Suggested vegetables: bell pepper, carrots, mushrooms, Savoy cabbage, broccoli, mung bean sprouts.
(3) Try rice noodles for a change.
 
Israeli Shakshuka

Middle Eastern Shakshuka

Israeli Shakshuka

Famous Shakshuka

The origin of Shakshuka might be in Turkey, Spain, or Tunisia. The Israeli version with a beautiful top of poached eggs became famous around the world. This flavorful tomato stew with vegetables has usually a bit of heat. Our Turkish Marash pepper flakes add more flavor than heat.

The Magic of Za'atar

Add a dip with the versatile Za’atar blend. The key ingredient for this magic spice blend is a Mediterranean thyme, called za’atar.

Za’atar is more flavorful than the thyme from the common spice boards. Sumac adds a citrus note and sesame seeds a slight nutty crunch. Use it for a dip or marinade.

Variations
  • Adapt the recipe to your liking: without eggs, with hot chilies, and/ or other vegetables, for instance, pumpkin, leek, sweet potatoes, or mushrooms.
  • Instead of the dip, marinate 1 lb strips from chicken breast or sirloin beef in 1.5 tbsp za’atar, 2 tbsp oil, and salt to taste for 1-2 hours before frying.
The Shakshuka Culinary Spice Kit includes the following spices:

Cumin, paprika, Marash pepper

Zaatar Spice Blend
Zaatar Spice Blend
Middle Eastern Shakshuka

Middle Eastern Shakshuka

SpiceBreeze
Shakshuka is a delicious popular one-pan dish from the Middle East. It consists of eggs bedded in a savory tomato sauce seasoned with cumin, paprika, herbs, and mild chili flakes. It's easy to make, customizable, and perfect for sharing with friends and family for brunch or as a dinner option with roasted bread or baked potatoes.
hands-on time 30 minutes
Course Main Course
Cuisine Middle Eastern
Servings 3

Ingredients
  

Protein

  • 6 eggs

Fresh Produce

  • 1 medium onion, finely chopped
  • 2-3 cloves garlic
  • 2 bell pepper (1 green, 1 red)
  • 1 lb tomatoes finely chopped

Shakshuka Culinary Spice Kit

  • Cumin, smoked paprika, mild Marash chili flakes, marjoram, basil

Optional Topping

  • Fried bacon strips thinly sliced
  • Grated cheese of your liking for instance: parmesan, Romano, cheddar
  • Fresh chopped parsley or basil

Suggested Sides

  • Fresh roasted garlic bread
  • Couscous, rice, or quinoa
  • Baked potatoes

Instructions
 

  • Chop bell pepper into small or medium pieces to your liking.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent.
  • Add garlic and fry for 1 minute.
  • Add bell pepper and salt to taste. Fry for 5 to 10 minutes.
  • Add tomatoes, Shakshuka spices, and salt & pepper to taste. Mix well.
  • Stir-fry for 2 minutes.
  • Cover and cook over medium-low heat for 5 to 15 minutes, until the tomatoes are soft and released their juice.
  • With a tablespoon, form a little well in the sauce and crack one egg into the well. Continue with the remaining eggs.
  • Cover and cook for 3-5 minutes, until the eggs whites are set but the yolks are still running or cooked to your liking.

Serve

  • Serve with your preferred toppings (optional) and sides.
  • Enjoy!

Notes

Substitute fresh tomatoes with 1-2 cups chopped canned tomato or tomato puree (unflavored) and let it cook over low heat until the sauce thickens.
Adapt the recipe to your liking:
(1) Though eggs are a key ingredient to this dish, you can substitute them with tofu cubes, crumbled cheese, bacon strips, or thinly sliced sausages.
(2) Substitute with 2 cups of chopped vegetables, e.g., green asparagus, zucchini, eggplants, pumpkin, leek, sweet potatoes, or mushrooms.
Optionally, add hot chilies, finely chopped.
Japanese Matcha Mochi Dessert

Japanese Mochi Matcha Dessert

Japanese MOCHI MATCHA DESSERT

Mochi Matcha Dessert

Do you like the smooth, elastic, and chewy texture of mochi? 

If so, then this will be your next favorite recipe. The cake has a mochi-style inside, that is a bit juicier with a slightly crunchy top. 

Alternatively, make fluffy muffins or an eggless thin cake.

Matcha Mochi Dessert Culinary Spice Kit Ingredients
  • Matcha powder
Dry Ingredients

1.5       cups     sweet rice flour

1          cup       sugar

1.5       tsp        baking powder

0.25     tsp        salt

1.5       tbsp      Mochi Matcha Dessert spices

Optional 

Add 3 tbsp white chocolate chips or shredded coconut.

 

Wet Ingredients

1                       egg, whisked

0.5       cup       oil

1          cup       coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients. 

Add wet ingredients and mix until it’s a smooth batter without clumps.

Fill the batter into a greased 8″ x 8″ baking pan.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

 

Mochi Matcha Muffins

Dry Ingredients

1.5       cups     sweet rice flour

1/3       cup       sugar

2          tsp        baking powder

0.25     tsp        salt

1.5       tbsp      Mochi Matcha Dessert spices

Optional 

Add 3 tbsp white chocolate chips or shredded coconut.

 
Wet Ingredients

2                       egg, whisked

1/3       cup       oil

1          cup     coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients. 

Add wet ingredients and mix until it’s a smooth batter without clumps.

Fill the batter into 18 greased muffin cups.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

Mochi Matcha Eggless Thin Cake

Dry Ingredients

1          cup       sweet rice flour

0.5       cup       sugar

0.25     tsp        baking powder

0.25     tsp        salt

0.5       tbsp      Mochi Matcha Dessert spices

Wet Ingredients

0.75      cup     coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients. 

Add milk and mix until it’s a smooth dough without clumps.

Fill the dough into a greased 8″ x 8″ baking pan.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

Bengali Panch Phoron

Bengali Panch Phoron

Bengali Panch Phoron

Bengali Panch Phoron

SpiceBreeze
Panch phoron is an Indian spice blend from five whole seeds. It includes fenugreek which is known as an essential ingredient to Indian curry blends. The seeds are always used whole. They are fried in oil until they pop, or can be used as a spice rub.
This is a simple recipe for fried chicken. Alternatively, the aromatic oil from step 1 can be used as the base for a fried vegetable dish.
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Bengali
Servings 3

Ingredients
  

  • 1 lb chicken legs, thighs, wings
  • 5 medium tomatoes quartered
  • 4 cups basmati rice cooked or steamed
  • 1 inch ginger grated
  • 3 cloves garlic grated
  • limes or lemons
  • oil or ghee
  • salt

Panch Phoron Culinary Spice Kit

  • [1] Brown & yellow mustard, cumin, fennel, fenugreek, nigella
  • [2] Kashmiri chili

Instructions
 

Step 1

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry Panch Phoron [1] spices until they begin to pop.
  • Add ginger and garlic.
  • Stir-fry for 1-2 minutes.

Step 2

  • Add chicken and salt to taste.
  • Stir-fry chicken over high heat for about 5 minutes until all sides turn brown.

Step 3

  • Add tomatoes.
  • Add salt and Panch Phoron [2] spices to taste.
  • Cover and cook over low heat for about 10-20 minutes until tomatoes fall apart and the chicken is cooked.

Serve

  • Serve the panch phoron chicken on rice with lime wedges.
  • Enjoy!

Notes

  • Substitute chicken with fish filet, shrimp, or tofu.
  • For a vegetarian version, substitute chicken with  garbanzo beans, potatoes, and mixed root vegetables.
  • Optionally, season the rice with turmeric.
 

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Couscous aux Sept Légumes

Moroccan Couscous aux Sept Légumes

Couscous aux Sept Légumes

Couscous aux Sept Légumes

‘Couscous with seven vegetables’ is a traditional dish in North African countries and much loved by its visitors. Saffron supports the rich flavor of plenty of fresh vegetables. Don’t worry about the chopping! Luckily, the vegetables are used in a larger size for this dish. Couscous is also cooked with lamb or sheep. 

Tfaya like Caramel

A typical topping is Tfaya, caramelized onions, raisins, and cinnamon. With Tfaya, arrange for a longer cooking time.

Variations
  • If you use chicken breast, cut it in three even parts.
  • Optitional vegetables: tomatoes, zucchini, green beans.
  • Without meat, substitute water with vegetable broth.
  • Substitute couscous with cooked potatoes.
  • Add caramelized onions with raisins (Tfaya).
The Couscous Culinary Spice Kit includes the following spices:

[1]    paprika, turmeric, ginger, black pepper, saffron

[2]    cinnamon, cardamom

Couscous
Couscous aux Sept Légumes

Moroccan Couscous aux Sept Légumes

SpiceBreeze
Couscous with Seven Vegetables is a beloved traditional dish across North Africa—and a favorite among travelers. It features a generous medley of fresh vegetables, gently simmered with warm spices and a hint of saffron for depth and richness. The best part? There’s no need for fine chopping—the vegetables are traditionally cut into larger pieces, making prep easy and rustic. This comforting dish is often enjoyed on its own or paired with tender lamb or mutton for a heartier meal. A typical topping is Tfaya, caramelized onions, raisins, and cinnamon.  
Hands-on Time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Protein - Optional

  • 1 lb chicken pieces with skin or lamb or beef
  • 1 cup garbanzo or fava beans (from a can, rinsed)

Fresh Produce

  • 1/2 small white cabbage quartered
  • 0.5 lb pumpkin cut in 2-inch thick pieces
  • 0.5 lb carrots cut in half
  • 0.5 lb turnips or daikon cut in 8 pieces
  • 1/2 bunch parsley or cilantro or mixed finely chopped

Packaged Goods

  • 10 oz couscous
  • 3/4 cup raisins optional

You might have

  • 1 medium onion halved and sliced
  • olive oil
  • salt

Optional vegetables as (partly) substitutes

  • 1 large zucchini halved and cut lengthwise
  • 2 tomato/es quartered
  • 1 cup green beans

Tfaya

  • 4 medium onions halved and sliced
  • 3/4 cup raisins
  • 1 tbsp butter
  • 1-2 tbsp sugar

Culinary Spice Kit

  • Pouch [1] paprika, turmeric, ginger, black pepper, saffron see notes [1]
  • Pouch [2] cinnamon, cardamom

Instructions
 

Tfaya (optional)

  • In a POT, melt butter.
  • Add sliced onions, salt & Couscous [2] spices to taste.
  • Cook over medium-low heat for 2 minutes, stirring constantly to detach the onions.
  • Add 2 tbsp of water.
  • Cover and cook for about 30 minutes until the onions are soft. Stir occasionally.
  • Add raisins and sugar.
  • Cover and cook for about 30 minutes until the onions are caramelized. Stir occasionally.

Stew

  • In a large POT, heat 2 tbsp olive oil over medium heat.
  • Fry meat and onions until the meat turns slightly brown on all sides.
  • Add vegetables, salt to taste, and Couscous [1] spices.
  • If you use zucchini, add them after 10 minutes.
  • If you use lamb or beef, cook meat in water and spices until it's almost tender, before you add the vegetables.
  • Add 2.5 cups of water.
  • Cover POT and bring to boil.
  • Cook over medium-low heat for 15 minutes.
  • Add the herbs and optionally garbanzo beans and/or raisins and Couscous Spices [2] to taste. Mix well.
  • Continue to cook for about 5-10 minutes until all ingredients are soft but not mashed.

Couscous

  • Prepare couscous according to package instructions. [2]

Serve

  • On a large plate, serve stew over couscous.
  • Optionally, top with Tfaya.
  • Enjoy!

Notes

[1] or 2 tsp Scheherazade spice blend or more to taste
[2] Cooking recipe for 1/4 cup of couscous:
  • 3/8 cup water or broth
  • 1/2 tbsp olive oil
 
  • In a POT, combine water and olive oil.
  • Cover. Bring to a boil. Add couscous. Stir.
  • Remove the pot from the heat.
  • Let it stand for about 5 minutes or until all of the liquid is absorbed.
  • Fluff with a fork. Serve. Enjoy!