Spanakopita Spinach and Feta Pie
A golden phyllo pie filled with spinach, feta, herbs and egg, cut into squares for dinner.
- Cuisine
- Greek · Epirus
- Time
- 1 h 15 min total (30 min hands-on)
- Serves
- 6
- Kids
- Kid-friendly
Ingredients
For 6 servings.
- 2 lb spinach
- 1 bunch green onions, sliced
- 1/2 bunch dill, chopped
- 8 oz feta cheese
- 3 eggs
- 1/2 cup olive oil
- 1 lb phyllo dough
- 1/4 tsp black pepper
- 6 cups mixed salad greens
- 1 lemon
Method
- Heat the oven to 375°F. Wilt the spinach in batches in a dry pan, cool, squeeze out the water and chop.
- Mix the spinach with the green onions, dill, crumbled feta, beaten eggs and pepper.
- Brush a baking dish with oil and layer in half the phyllo, brushing each sheet with oil. Spread the filling over and top with the rest of the phyllo, oiling each sheet.
- Score the top into squares and bake for 40 minutes, until deep golden.
- Rest for 10 minutes and serve with the greens dressed in lemon and oil.
Diets and allergens
Fits: Vegetarian
Free from: Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Egg, Gluten, Milk, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 570 kcal
- Protein
- 19.2 g
- Carbohydrates
- 50.5 g
- Fat
- 33.7 g
- Fiber
- 6.1 g
- Sodium
- 879 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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