Spanakopita

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This is a baked casserole-like spinach dish, with a toasted, flaky phyllo crust and cheesy spinach filling.

Nutritional info
per serving

Calories 258
Fat g
Saturated fat 10g
Unsaturated fat 258 calories 19g fat 10g saturated fat 9g protein 13g carbohydrate 1g dietary fiber 80mg cholesterol sodium
Carbohydrates 13g
Sodium 556mg
Fiber 1g
Protein 96
Cholesterol 80mg

Spanakopita

12 slices
Servings
Prep time: Cook time: Total time:

Ingredients

  • 556mg sodium
  • 3 TB.extra-virgin olive oil
  • 1 large white onion, chopped
  • 1[1/2] lb. fresh spinach, washed and chopped
  • [1/2] cup fresh parsley, finely chopped
  • [1/2] cup fresh dill, finely chopped
  • 1 lb. ricotta cheese
  • 6 oz. crumbled feta cheese
  • [1/2] tsp. ground nutmeg
  • [1/2] tsp. ground black pepper
  • 1 tsp. salt
  • 2 large eggs
  • 10 sheets phyllo dough
  • [1/2] cup melted butter

Directions

In a large skillet over medium heat, heat extra-virgin olive oil. Add white onion, and cook for 5 minutes.

Add spinach, and cook for about 5 minutes or until wilted. Remove from heat, and set aside to cool.

In a large bowl, combine cooked onions and spinach, parsley, dill, ricotta cheese, feta cheese, nutmeg, black pepper, salt, and eggs.

Preheat the oven to 400ºF.

Cut phyllo sheets to fit in a 9x13-13-inch pan.

Layer 10 sheets of phyllo dough, brushing each layer with melted butter, on the bottom of the pan. Spread spinach filling evenly over phyllo sheets. Layer another 10 sheets of phyllo dough on top of filling, brushing each layer with melted butter as you stack them.

Using a sharp knife, score top 2 or 3 layers of phyllo dough into 12 even pieces. Bake for 25 minutes or until golden brown.

Remove from the oven, and let stand for 20 minutes before serving.

Tasty Tip
If your only option is to use frozen spinach in this recipe, be sure to squeeze out as much of the water as possible. Otherwise, you'll get a soggy finished dish.

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