Crispy Spinach Feta Pastry with Fermented Soybean — Doenjang and Honey Spanakopita
A Greek-Korean original, classic Greek spanakopita of spinach and feta rebuilt with doenjang whisked into the filling and honey drizzled over the finished pastry so the Korean fermented soybean depth and the Greek feta saltiness and the phyllo crispness produce a savoury pastry where the sweet-savoury tension is both structural and surprising.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wilt 400g spinach in a dry pan over medium heat in batches 2–3 minutes. Squeeze out all moisture with a clean tea towel. Roughly chop. Combine with 200g crumbled feta, 2 beaten eggs, 2 tbsp doenjang, 3 sliced spring onions, 15g dill, 2 grated garlic cloves, nutmeg, and pepper. Mix well.
Bake 1
Preheat oven to 190°C. Brush a 20×28cm dish with 60g melted butter. Lay 4 phyllo sheets, brushing each generously with butter and overlapping to cover base and sides with overhang. Spread filling evenly over pastry base.
Bake 2
Layer remaining 4 phyllo sheets over filling, brushing each with butter. Fold overhanging edges over top and brush again. Score lightly in diamond pattern with a sharp knife. Bake 30–35 minutes until pastry is deep golden and filling is set.
Glaze and plate
Remove from oven. Drizzle 2 tbsp honey immediately over hot pastry. Scatter 1 tsp toasted sesame seeds over top. Rest 5 minutes, cut along scored lines, and plate with 100g dressed green salad alongside.
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