Spanakopita meets Nettlekopita

So I know we aren’t in the right season for Nettlekopita … like.. at all 😂

HOWEVER I have been cooking up SPANAKOPITA for a few of my private in-home clients lately and was recently re-inspired by an OLD lost and found reel I had intended to post on social media back in the spring (that sadly never got to see the light of day… until today!!) and SO – TODAY we have a classic SUPER HERBY Spanakopita recipe with the help of– Nettle!

Maybe you’re like me and enjoy harvesting nettle in the spring and drying or freezing for future uses? If so, go ahead and use fresh, frozen or sprinkle in some dry if you’ve got it! Whatever herbs & fresh leafy greens that are growing locally to YOU will work GREAT for this recipe! Making it the best lunch, snack or even dinner in any season!

    • 1 – 2 boxes of Phyllo (sometimes you can find local gluten free options!)
      • leave in box on the counter until ready to  use – see notes below!
    • 2 Tbsp Butter, coconut oil or olive oil
    • 1 Medium Red onion or shallot, finely diced
    • 1 container worth of Mushrooms, sliced
    • 5 Garlic, pressed & diced
    • Salt, Pepper & Dry seasoning to taste
      • I sometimes like to add nutmeg & cinnamon, too!
    • 4 – 6 cups (about 1lb) Spinach or alternative green, rinsed
    • 2 – 4 cups (1/2lb) Nettle or alternative green, rinsed
    • 1 – 2 cups Fresh Herbs, rinsed & roughly chopped
      • I like to use basil, dill, parsley, mint, oregano, thyme, cilantro and sometimes rosemary
    • 1 – 2 cups Crumbled Feta and/or ricotta/cashew cream cheese
    • 1 Egg or Flax Egg (optional but recommended if not using a creamy cheese)
    • 1 cup Fresh Herbs, finely chopped
      • I like to use the same blends as above
    • 1/2 cup Garlic Chives, Green Onions and/or Shallots, finely sliced
    • 1 – 2 Garlic Cloves, crushed & finely diced (optional but recommended)
    • Splash of Lemon Juice or Balsamic  Vinegar
    • Salt, Pepper & Dry Seasoning to taste
    • 1/3 cup Melted Lard, Butter and/or Coconut oil to brush
    • 1 tub Full-Fat Greek Yogurt or Coconut Yogurt (plain)
    • 1/4 cup fresh Dill, finely chopped
    • 1/2 Cucumber, shredded
    • 2 Garlic Cloves, crushed & finely diced
    • 1 – 2 tbsp Olive Oil
    • 1 – 2 tbsp Lemon Juice
    • Sea Salt & Pepper to taste
      • Blend all together by hand in a bowl, cover & chill in the refrigerator while you prepare the remaining recipe.
    1. Over medium heat, sauté the butter, onion, garlic, mushrooms & seasoning until soft and almost caramelized.
    2. Next, add the Spinach, Nettle and first big batch of herbs (don’t forget to save some for the end!).
    3. Sauté a little longer until all of the filling has started to wilt and bring the aromas together.
    4. Once everything has melted together, transfer to a bowl- it’s okay if you leave some juices behind, it’s easier to wrap them when they are less juicy!
    5. Add your feta, cheese, more herbs, egg if using, chives/onion/garlic, seasoning, splash of acid (like lemon juice or balsamic vinegar) and blend all together with a wooden spoon or your hands if it’s no too hot!
    1. Preheat your oven to 350 or 375 depending on how hot your oven is.
    2. When ready to assemble, get your oil melted and ready!
    3. On a clean surface or cutting board, lay out your phyllo very gently.
    4. I’ve tried wrapping these a few different ways but I find you need to find the best way that works for you! Here are a few options:
      1. Lay out the phyllo and cut into 3 long strips. Leaving them in a dry but safe spot, gently take 2 strips and place a small table spoon of filling in the corner. Brush with fat and using greased hands, fold the filling corner in to reach the opposite edge and continue folding along the edges until you reach  the end! Lay on parchment paper and brush with more fat if necessary. (the fat makes them EXTRA flaky!)
      2. Lay out 1-2 large pieces of phyllo and place 1 large tablespoon of filling in the bottom left corner. Fold the sheets over 3 times until you get a long, thin strip with the filling at the end. Folding the filling corner in to make a triangle shape, continue this process until you reach the end! I find the filling stays more snug in there when wrapping but can be a bit trickier to get started.
    5. Once you have wrapped them all up, make sure you have dowsed them all in the remaining fat! Bake on a parchment lined baking sheet until golden brown and spewing a few juices – about 20 – 40min, depending on the size/thickness and temperature of oven..
    6. Let cool for 10 – 15min before serving with tzatziki.
    • When working with Phyllo they say having a cold cloth nearby when working with it may also help! I found that I preferred using very oiled hands, working fast and keeping the phyllo wrapping area dry – no water lol
    • Enjoy these fresh within 3 – 5 days of making or freeze for up to 3 months (for optimal freshness) to enjoy for later.
    • To reheat, pull from freeze the night before and place in fridge. Then add to an oven preheated to 350 and warm for about 15min or until heated through. Alternatively, you could use a toaster oven at the same temperature and warm in the same amount of time.
    • Nettle & dark leafy greens are such a great source or iron – especially when lightly cooked as the nutrients are considered to be more bioavailable. With all of the added herbs, garlic and seasoning mixed in, these delicious morsels are packed with minerals & antioxidants with lots of anti-inflammatory & anti-fungal properties – which we can all use, pretty much in every season!


With love,
Heidi MacAulay, R.H.N.
“Eat more plants. Do more yoga. Read more books.”
Learn more about me, my credentials or how to work with me here!

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