Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 12
This is a traditional Greek dish that’s incredibly easy to put together. It’s made with phyllo dough and packed with a delicious spinach and feta filling. Serve this at parties as an appetizer, if cutting in smaller pieces. Cut this into smaller triangles and enjoy it as a light lunch option with lamb or ham.
Ingredients
Dough:
1 c. olive oil
16 oz. phyllo dough
Filling:
2 tablespoons olive oil
3 large eggs
20 oz. frozen spinach, thawed and drained
12 oz. feta
1 yellow onion, finely diced
1 bunch Parsley, minced
1 ½ c. Parmesan cheese, grated
3 garlic cloves, minced
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, brush the bottom and sides of a 9 x 13-inch baking pan.
Step 2: After rolling out the thawed phyllo dough, tent the stack with a lightly damp paper towel. This will keep them from drying out. You can cut off the end of the dough if it is a lot longer than your baking dish.
Step 3: In the bottom of the prepared pan, place two pieces of dough and generously brush them with olive oil. Do the same until you have only 8 sheets of dough remaining.
Step 4: In a large mixing bowl, mix the filling ingredients. On top of the dough in the pan, spread out the mixture.
Step 5: Top with the remaining dough, brushing with olive oil every two layers. Brush the top layer with olive oil and add a couple of drops of water.
Step 6: Cut through the top layer of the dough using a large sharp knife, being very careful not to cut to the bottom.
Step 7: Place in the preheated oven and bake for about 1 hour or until the dough is flaky golden brown.
Step 8: Remove from the oven when done and finish cutting into pieces. Enjoy!
Notes:
Before using, refrigerate the dough for 12 hours for the best results.
Make sure to completely thaw the spinach and squeeze as much air as you can (I use cheesecloth to do this).
You can prep this ahead and keep it in the fridge up to a day before baking.
In an airtight container, keep any leftovers and store them in the fridge for up to 2 days.
Reheat the Spanakopita in the oven 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
Spanakopita
Ingredients
- Dough:
- 1 c. olive oil
- 16 oz. phyllo dough
- Filling:
- 2 tablespoons olive oil
- 3 large eggs
- 20 oz. frozen spinach thawed and drained
- 12 oz. feta
- 1 yellow onion finely diced
- 1 bunch Parsley minced
- 1 ½ c. Parmesan cheese grated
- 3 garlic cloves minced
- ¼ tsp red pepper flakes
- ½ teaspoon kosher salt
Instructions
- Prepare the oven. Preheat it to 325 degrees F. Using olive oil, brush the bottom and sides of a 9 x 13-inch baking pan.
- After rolling out the thawed phyllo dough, tent the stack with a lightly damp paper towel. This will keep them from drying out. You can cut off the end of the dough if it is a lot longer than your baking dish.
- In the bottom of the prepared pan, place two pieces of dough and generously brush them with olive oil. Do the same until you have only 8 sheets of dough remaining.
- In a large mixing bowl, mix the filling ingredients. On top of the dough in the pan, spread out the mixture.
- Top with the remaining dough, brushing with olive oil every two layers. Brush the top layer with olive oil and add a couple of drops of water.
- Cut through the top layer of the dough using a large sharp knife, being very careful not to cut to the bottom.
- Place in the preheated oven and bake for about 1 hour or until the dough is flaky golden brown.
- Remove from the oven when done and finish cutting into pieces. Enjoy!
