Spanakopita
Spanakopita is a classic Greek spinach pie that contains feta cheese. This pie is loaded with lots of vitamins such as C, A, D, Iron, etc., and while it is not carb-friendly, it is a great option to load yourself up with vitamins and minerals, especially at the end of winter.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion diced
- 5 cloves garlic minced
- 1/4-1/ cup dill fresh, chopped (to taste)
- 1 tablespoon dried mint
- 1/4 cup parsley leaves fresh, chopped
- 4 green onions rough chopped
- 2 tsps lemon juice fresh
- ½ tablespoon ground pepper
- 1-1/2 lbs. feta cheese crumbled, divided
- 2 lbs. spinach fresh, washed and patted dry
- Salt to taste
- black pepper to taste
- 2 oz unsalted butter melted
- 2 lbs. phyllo pastry
- 2 eggs
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a large skillet over medium heat. Add onions. Cook, stirring frequently until they begin to soften, approximately 5 minutes.
- Add garlic and dill to skillet. Continue cooking, stirring frequently approximately 5 minutes until onions are soft and caramelized.
- Remove from heat. Add parsley, green onions, lemon juice, and ground pepper to the skillet. Stir to combine.
- Roughly chop fresh spinach leaves. Bring a large pot of water to a boil. Add spinach leaves and cook for 2 minutes. Drain well and squeeze to remove excess water.
- Add the spinach to the skillet. Stir to combine. Season with salt and pepper to taste.
- Set aside and allow to cool. Add 1 lb. feta cheese and slightly beaten eggs.
- Cut the pastry into 4 pieces and roll all pieces out.
- Place one layer of phyllo pastry on a clean surface and brush with melted butter using a pastry brush.
- Add spinach filling and place the second piece of the pastry on the top. Brush with butter and add 1/2 of the feta cheese.
- Top with third piece of pastry, brush with butter and add remaining feta cheese.
- Top with fourth layer of pastry dough. Pinch or roll seams to seal. Brush with butter and sprinkle with sesame seeds.
- Turn oven up to 425°F. Bake for 10 minutes at 425°F then decrease heat to 350°F for 35 to 40 minutes or until golden brown and flaky.
- Remove from oven. Cut into squares and enjoy!
Use large leafy spinach in this recipe for more texture and crispiness. Phyllo pastry is typically found in the freezer section of the grocery store. Depending on the brand you purchase, you will need 2 – 2.5 lbs. (two packages). The pastry dough should be thawed in the refrigerator overnight, then left out on the counter for approximately 30 minutes prior to using, or as directed in the package instructions.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 226kcal (11%)Carbohydrates: 27g (9%)Protein: 7g (14%)Fat: 10g (15%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 33mg (11%)Sodium: 395mg (17%)Potassium: 348mg (10%)Fiber: 2g (8%)Sugar: 0.4gVitamin A: 4900IU (98%)Vitamin C: 20mg (24%)Calcium: 122mg (12%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
