Spanakopita Gnudi

5 from 1 vote

Here is a hybrid Greek recipe with a few Italian influences! Spanakopita, an all-time classic Greek recipe, is the inspiration for this dish, but transformed into something entirely different, buoyant gnudi, in a nod to one of the Mediterranean’s greatest comfort foods. Viva, Greek-Italian friendship!

5 from 1 vote

Spanakopita Gnudi

By Diane Kochilas

Prep Time 15

Cook Time 15

Servings

Greek – Inspired, Main Courses, Mediterranean, Pasta, Recipes

Prep Time 15

Cook Time 15

Servings

Greek – Inspired, Main Courses, Mediterranean, Pasta, Recipes

Ingredients

1 pound fresh spinach stems removed
3/4 cup Greek feta cheese crumbled
½ cup fresh anthotyro or ricotta drained
3/4 cup all-purpose flour divided
1/2 cup freshly grated Greek kefalotyri or Romano cheese plus more, as desired for serving
2 egg yolks lightly beaten
1/4 teaspoon freshly grated nutmeg
2 teaspoons freshly ground white pepper
2 teaspoons Greek sea salt or more to taste
4 tablespoons extra virgin Greek olive oil
Zest of 1 lemon
Pink peppercorns to taste

Instructions

Bring a large pot of salted water to a boil. Add the spinach and blanch for a minute, until just wilted. Remove and immerse in ice water for several minutes to stop the cooking process. Drain and squeeze very dry to get all the moisture out. Finely chop.
Mix the feta, cheese, anthotyro or ricotta, 1/2 cup flour, kefalotyri or Romano, egg yolks, and nutmeg in a large bowl. Add the spinach, white pepper, and salt. Mix to combine well.
Dust your hands with remaining 1/4 cup flour and form gnudi mixture into small balls.
Bring a large pot of salted water to a boil. Add lemon juice. Boil gnudi in batches until they float to the top of the water, 3 to 4 minutes. Drain.
Gently toss the spanakopita gnudi with lemon zest, pink peppercorns, and olive oil and serve, sprinkled if desired with additional grated cheese.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Spanakopita Gnudi