Description
Spanakopita is a Greek spinach pie made with flaky phyllo pastry and a savory filling of spinach, feta cheese, and herbs.
Ingredients
Scale
- 1 package of phyllo pastry (1 pound)
- 1 pound fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 2 eggs, beaten
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
- Add chopped spinach and cook until wilted. Remove from heat.
- In a mixing bowl, combine the spinach mixture, feta cheese, dill, and beaten eggs. Season with salt and pepper.
- Lay out one sheet of phyllo pastry and brush with olive oil. Layer with two more sheets, brushing each with oil.
- Spoon some filling along the edge of the phyllo. Roll it up tightly to form a log.
- Place the rolled spanakopita on a baking sheet. Brush the top with olive oil.
- Bake for 30-35 minutes, or until golden brown.
- Let cool slightly before slicing and serving.
Notes
- Use frozen spinach if fresh is not available.
- Make sure to keep phyllo covered with a damp cloth to prevent it from drying out.
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Spanakopita, Greek spinach pie, phyllo pastry