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Spanakopita (Greek Spinach and Feta Pie)  (Not yet rated)

A savory spinach pie with cheese and a flakey crust

Cal: 248 Fat: 19g Carbs: 10g Protein: 12g Fiber: 4g
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Original recipe serves 6

Ingredients (serves 12)

½ 2x 3x Reset

  • 1/2 cup olive oil ; plus 3 tbsp
  • 2 onions ; chopped
  • 4 pounds spinach ; rinsed and chopped
  • 2 cups feta cheese ; crumbled
  • 1 cup ricotta cheese
  • 16 sheets phyllo dough
  • 4 cloves garlic ; minced
  • 4 egg(s) ; beaten
  • 2 bunches green onions ; chopped
  • 1 cup parsley ; chopped
  • In My Kitchen

  • Directions

     Prep: 30 min | Cook: 40 min | Ready in: 1 hr 10 min
    1. Preheat oven to 350F (175C) and lightly grease a 9-inch square baking pan.
    2. Heat 3 tbsp of olive oil in a skillet over medium heat. Add the onions, green onion and garlic.  Saute about 5 minutes or until slightly browned
    3. Add the spinach and parsley. Stir and cook until the spinach is limp. Set aside to cool.
    4. Combine the eggs and cheeses in a large bowl. Stir in the cooled spinach mixture. Ensure the spinach mixture is cool enough to avoid cooking the egg.
    5. Add a sheet of phyllo to the baking pan and brush with oil olive. Layer another sheet and brush with more oil. Repeat for two more sheets, for a total of four sheets.
    6. Spread the spinach and cheese mixture onto the layers. Fold over any overhanging sheets onto the top of the spinach mixture and brush with more oil.
    7. Layer on the remaining sheets on top, brushing each with oil. Tuck any excess overhang into the insides of the pan to seal everything together.
    8. Bake for 30-40, until golden.
    9. Cut into squares and serve hot.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    12.4
    --
    3.2
    15.3
    29.4
    31.6
    24.9
    18.3


    Calories: 247.6
    Total Sugars: 2.7g
    Carb.: 9.6g
    Fiber: 3.8g
    Total Fats: 19.1g
    Cholesterol: 94.7mg
    Protein: 12.4g
    Sodium: 440.1mg

    *Data provided by USDA

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