Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 12
This is a traditional Greek dish made with phyllo dough stuffed with a luscious spinach and feta filling.
Ingredients
Dough:
1 c. olive oil
16 oz. phyllo dough
Filling:
2 tablespoons olive oil
20 oz. frozen spinach, thawed and drained
1 yellow onion, finely diced
1 bunch parsley, minced
1 ½ c. Parmesan cheese, grated
3 garlic cloves, minced
3 large eggs
12 oz. feta
¼ tsp red pepper flakes
½ teaspoon kosher salt
How to make Spanakopita
Step 1: Prepare the oven. Preheat it to 325 degrees F. Using olive oil, grease the bottom and sides of a 9×13-inch baking pan.
Step 2: After rolling out the thawed phyllo dough, cover the stack with a lightly damp paper towel. This will prevent them from drying out. You can cut off the end of the dough it is a lot longer than your baking dish.
Step 3: In the bottom of the pan, place two pieces of dough and generously brush with olive oil. Do the same process until only 8 sheets of dough remain.
Step 4: In a large mixing bowl, place the filling ingredients and mix well. On top of the dough in the pan, spread the mixture.
Step 5: Add the remaining dough, brushing every two layers with olive oil and the top layer, adding a couple of drops of water on top.
Step 6: Cut through the top layer of dough using a large sharp knife in whatever size you prefer.
Step 7: Place in the preheated oven and bake for about 1 hour or until the top layer has nice flaky golden brown.
Step 8: Into pieces, cut the dish and serve. Enjoy!
Notes:
Before using, refrigerate the dough for 12 hours.
Completely thaw the spinach, then squeeze out as much water as you can using a cheesecloth.
You can prep this ahead of time and simply keep it in the fridge for up to a day before baking.
In an airtight container, keep any leftovers and store them in the fridge for up to 2 days.
To reheat, place in a 350 degrees F oven 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
Spanakopita
Ingredients
- Dough:
- 1 c. olive oil
- 16 oz. phyllo dough
- Filling:
- 2 tablespoons olive oil
- 20 oz. frozen spinach thawed and drained
- 1 yellow onion finely diced
- 1 bunch parsley minced
- 1 ½ c. Parmesan cheese grated
- 3 garlic cloves minced
- 3 large eggs
- 12 oz. feta
- ¼ tsp red pepper flakes
- ½ teaspoon kosher salt
Instructions
- Prepare the oven. Preheat it to 325 degrees F. Using olive oil, grease the bottom and sides of a 9x13-inch baking pan.
- After rolling out the thawed phyllo dough, cover the stack with a lightly damp paper towel. This will prevent them from drying out. You can cut off the end of the dough it is a lot longer than your baking dish.
- In the bottom of the pan, place two pieces of dough and generously brush with olive oil. Do the same process until only 8 sheets of dough remain.
- In a large mixing bowl, place the filling ingredients and mix well. On top of the dough in the pan, spread the mixture.
- Add the remaining dough, brushing every two layers with olive oil and the top layer, adding a couple of drops of water on top.
- Cut through the top layer of dough using a large sharp knife in whatever size you prefer.
- Place in the preheated oven and bake for about 1 hour or until the top layer has nice flaky golden brown.
- Into pieces, cut the dish and serve. Enjoy!
