PREP TIME: 30 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 30 mins | SERVINGS: 12 servings
This traditional Greek dish is made with phyllo dough and packed with delightful spinach and feta filling. Perfect as an appetizer for parties when you slice this into little pieces or as a light lunch alongside ham or lamb when cut into bigger squares.
Spinach pie or Spanakopita is filled with spinach, feta, garlic, parsley, onion among the other ingredients with a flaky dough brushed with olive oil. Such a delicious dish with a hint of Mediterranean flavour.
Ingredients
Dough
16 oz phyllo dough
1 c olive oil
Filling
20 oz frozen spinach thawed and drained
1 yellow onion finely diced
12 oz feta
1 bunch parsley minced
1 1/2 c parmesan cheese grated
1/2 teaspoon kosher salt
3 garlic cloves minced
3 large Eggs
1/4 tsp red pepper flakes
2 tablespoons olive oil
How to make Spanakopita
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Grease with olive oil the bottom and sides of a 9 x 13-inch baking pan.
Step 3: Unroll the thawed dough and use a lightly damp paper towel to cover the stack so the dough will not dry out. Cut the excess dough if needed.
Step 4: At the bottom of the prepared pan, lay 2 pieces of dough and liberally brush them with olive oil. Do this for the 8 remaining sheets of dough.
Step 5: In a large mixing bowl, combine the filling ingredients. Then, pour and spread this over the dough.
Step 6: Every two layers, add the remaining dough and brush with olive oil and several drops of water on top.
Step 7: Slice through the top layer with a large sharp knife making sure not to cut to the bottom.
Step 8: Place inside the preheated oven and bake for about an hour or until the top is flaky and golden brown.
Step 9: Once done, remove from the oven, slice, and serve. Enjoy!
Notes:
For the best result, place the dough in the fridge for 12 hours before using. And thaw when frozen.
Using a cheesecloth, squeeze out as much water from the thawed spinach.
You can prepare this a day before. Store in the fridge for up to 1 day and just pop in the oven when ready to serve.
Place leftovers in an airtight container and store in the fridge for up to 2 days.
When serving, pop in the oven and reheat at 350 degrees F until completely heated.
NUTRITION FACTS:
Calories: 309, Carbohydrates: 25g, Protein: 15g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 75mg, Sodium: 851mg, Potassium: 278mg, Fiber: 2g, Sugar: 2g, Vitamin A: 6230IU, Vitamin C: 10mg, Calcium: 369mg, Iron: 3mg
Ingredients
- Dough
- 16 oz phyllo dough
- 1 c olive oil
- Filling
- 20 oz frozen spinach thawed and drained
- 1 yellow onion finely diced
- 12 oz feta
- 1 bunch parsley minced
- 1 1/2 c parmesan cheese grated
- 1/2 teaspoon kosher salt
- 3 garlic cloves minced
- 3 large Eggs
- 1/4 tsp red pepper flakes
- 2 tablespoons olive oil
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Grease with olive oil the bottom and sides of a 9 x 13-inch baking pan.
Step 3: Unroll the thawed dough and use a lightly damp paper towel to cover the stack so the dough will not dry out. Cut the excess dough if needed.
Step 4: At the bottom of the prepared pan, lay 2 pieces of dough and liberally brush them with olive oil. Do this for the 8 remaining sheets of dough.
Step 5: In a large mixing bowl, combine the filling ingredients. Then, pour and spread this over the dough.
Step 6: Every two layers, add the remaining dough and brush with olive oil and several drops of water on top.
Step 7: Slice through the top layer with a large sharp knife making sure not to cut to the bottom.
Step 8: Place inside the preheated oven and bake for about an hour or until the top is flaky and golden brown.
Step 9: Once done, remove from the oven, slice, and serve. Enjoy!
Notes
For the best result, place the dough in the fridge for 12 hours before using. And thaw when frozen. Using a cheesecloth, squeeze out as much water from the thawed spinach. You can prepare this a day before. Store in the fridge for up to 1 day and just pop in the oven when ready to serve. Place leftovers in an airtight container and store in the fridge for up to 2 days. When serving, pop in the oven and reheat at 350 degrees F until completely heated.
