This Spinach & Macadamia Spanakopita is a delightful twist on a classic Greek dish. I was inspired to create this recipe after a recent trip to Greece, where I fell in love with the fresh flavors and textures of Mediterranean cuisine. The rich, nutty macadamia nuts add a delightful creaminess to the traditional spinach filling, creating a truly unique and unforgettable culinary experience.

The combination of earthy spinach, salty feta, aromatic herbs, and crunchy macadamia nuts is simply divine. This spanakopita is perfect as an appetizer, a side dish, or even a light meal on its own. It’s incredibly versatile and pairs well with a variety of other dishes. I serve this quite often at parties. It always disappoints... no, just kidding! It’s always a hit!

Spinach and Macadamia Spanakopita

Name: Spinach-and-Macadamia-Spanakopita
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Greek
Ingredients: 1 package (14.1 oz) Phyllo dough; 1 cup Macadamia nuts; 1/4 cup Olive oil; 2 large Eggs; 1/2 cup, crumbled Feta cheese; 1/4 cup, chopped Fresh dill; 1/4 cup, chopped Fresh mint; 10 ounces, fresh Spinach; To taste Salt; To taste Black pepper

A delicious and unique twist on the classic Greek spanakopita, featuring a creamy macadamia nut and spinach filling encased in flaky phyllo pastry.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate. This is super important for easy removal later. Trust me on this one!
In a food processor or blender, combine 1 cup of macadamia nuts and 1/4 cup of olive oil. Pulse until you get a coarse paste. Don't over-process—you want some texture left. It’s like a little nut adventure in your food processor!
In a medium bowl, whisk together 2 large eggs, 1/2 cup of crumbled feta cheese, 1/4 cup of chopped fresh dill, 1/4 cup of chopped fresh mint, and a pinch of salt and freshly ground black pepper. This is where the magic happens—the flavor explosion!
In a large skillet, sauté 10 ounces of fresh spinach with 1 tablespoon of olive oil over medium heat until wilted, about 5-7 minutes. Make sure to squeeze out any excess water from the spinach after you've cooked it. Nobody wants a soggy spanakopita!
Add the wilted spinach to the bowl with the egg mixture. Gently stir in the macadamia nut paste. Make sure that everything is well combined and there are no uncooked parts. Seriously, proper mixing is crucial here!
Unfold the phyllo dough sheets. Keep the unused sheets covered with a damp cloth to prevent them from drying out. Don't forget this, or you'll have a crispy phyllo disaster.
Brush the bottom of the prepared pie plate with melted butter. This is a crucial step for non-stick happiness. Lay down 4-5 sheets of phyllo, brushing each sheet with butter. If you run out of phyllo, don't freak out. Everything will be okay.
Pour the spinach and macadamia filling into the pie plate. Smooth the top with a spatula. It's like creating a little green masterpiece.
Layer the remaining phyllo sheets on top of the filling, brushing each with butter. Tuck and pleat the edges to create a neat finish. Show off your pastry skills, or just kinda fudge it. It'll still taste amazing!
Bake for 40-45 minutes, or until the spanakopita is golden brown and the filling is bubbly. Keep a close eye on it – ovens can be temperamental!
Let it cool slightly before slicing and serving. Enjoy the amazing spanakopita, maybe with a nice Greek salad on the side!

📝 Notes

Make sure to use high-quality phyllo dough for the best results. Don't skimp on the butter, either!
Feel free to adjust the herbs to your liking. Some fresh oregano would be amazing too!