Spanakopita Soup
A creamy spinach soup with lemon, dill and parsley, topped with golden phyllo, feta and sesame seeds for all the flavours of spanakopita.
Ingredients
Crispy Feta Topper
- 4 sheets frozen phyllo thawed
- 1 to 2 tbsp butter melted
- 70 to 100 g crumbled feta
- 4 tsp sesame seeds
Soup
- 1 tbsp butter
- 8 green onions thinly sliced
- 2 cloves garlic thinly sliced
- kosher salt
- freshly ground black pepper
- 450 g cooking spinach or baby spinach
- ¼ to ½ tsp crushed hot pepper flakes
- pinch freshly grated nutmeg
- 3½ cups chicken or vegetable broth
- 1 lemon zested
- 3 to 4 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
- ½ cup cream
Instructions
Crispy Feta Topper
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- Lay out each sheet of phyllo on work surface and brush with melted butter. Scatter crumbled feta and sesame seeds overtop, then lightly gather and bunch each sheet of phyllo into a rumpled pile.
- Transfer phyllo piles to baking sheet, leaving an inch or so between each and bake until golden and crisp, about 15 minutes.
Soup
- Meanwhile, place large saucepan over medium-high heat. Add butter, green onions and garlic, season with salt and pepper and cook until onions are lightly softened, 1 to 2 minutes.
- Add spinach, hot pepper flakes, nutmeg and a bit more salt and pepper. Add broth and bring to a boil. Cook, stirring occasionally, until spinach is tender and bright green, 3 to 4 minutes if using cooking spinach or 1 to 2 minutes if using baby spinach.
- Stir in lemon zest, dill and parsley. Working in batches if necessary, transfer soup to blender, remove vent cap, cover lid with kitchen towel to avoid splatter and blitz until smooth.
- Return soup to pot, stir in cream and season to taste with salt and pepper.
- To serve, divide soup into bowls and top with Crispy Feta Toppers.