Classic Greek Spanakopita with Feta and Spinach
30m PREP
45m COOK
8 SERVINGS
250 CAL/SERV
Overview
A delicious and flaky pastry filled with a savory mixture of spinach and feta cheese, perfect for any occasion.
Macronutrients per serving
45
grams
Protein
10.0g 22%
Fat
15.0g 33%
Carbs
20.0g 44%
Rich in nutrients
Vitamin A
35% DV
Essential for vision and immune function
Calcium
15% DV
Important for bone health
Iron
20% DV
Crucial for red blood cell production
Vitamin C
25% DV
Supports immune function
Folate
10% DV
Vital for cell division and DNA synthesis
Ingredients
Filling Ingredients
- 1 pound fresh spinach washed and chopped
- 1 cup feta cheese crumbled
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg beaten
Pastry Ingredients
- 1 package phyllo dough thawed
- 1/2 cup butter melted
Instructions
- 1 Preheat your oven to 350°F (175°C).
- 2 In a skillet, heat olive oil over medium heat. Add the onions and garlic, sauté until the onions are translucent.
- 3 Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.
- 4 In a large bowl, combine the cooked spinach mixture, crumbled feta, ricotta, dill, parsley, salt, pepper, and the beaten egg. Mix well to combine.
- 5 Brush a 9x13 inch baking dish with melted butter. Layer 5 sheets of phyllo dough in the dish, brushing each layer with melted butter.
- 6 Evenly spread the spinach and cheese mixture over the phyllo layers.
- 7 Top with 5 more sheets of phyllo, again brushing each layer with melted butter. Tuck in the edges to seal the filling.
- 8 Using a sharp knife, score the top layer of phyllo into squares or diamonds to make cutting easier after baking.
- 9 Bake in the preheated oven for 45 minutes, or until the top is golden brown and crisp.
- 10 Remove from oven and let cool for at least 10 minutes before serving.