Spanakopita

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Spanakopita is a greek dish - Spana meaning spinach and kopita as in Pita or pie :) The light phyllo dough is used to make the pie crust and I have tried to remain true to tradition. The only addition to the recipe was I added a few pine nuts This is a simple, healthy and delicious meal which can be executed in as little as 20 minutes for prep time and and baking time of 20 minutes




ingredients

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serves: 4-6

2 packs of frozen chopped spinach

1 tbsp of pine nuts

4 ounces of feta cheese

1 dry red chili for seasoning (optional)

3-4 tsp of olive oil

Nutrition Facts
Spanakopita

Servings Per Recipe: 4

Amount per Serving

Calories: 170

  • Total Fat: 12.8 g
  •     Saturated Fat: 5 g
  •     Trans Fat: 0 g
  • Cholesterol: 25.2 mg
  • Sodium: 421.9 mg
  • Total Carbs: 7.5 g
  •     Dietary Fiber: 4.2 g
  •     Sugars: 2.2 g
  • Protein: 9.5 g
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preparation

1.  Remove phyllo dough from freezer and place in fridge 2-3 hrs hours before preparing this dish.

2.  Preheat oven to 400F degrees.

3.  Thaw the spinach and season with chili and salt, and cook for a couple of minutes with about a teaspoon of oil.

4.  Throw in pine nuts, you can substitute with walnuts, almonds or avoid nuts if that is preferable.

5.  Prepare your pan by greasing the bottom with olive oil.

6.  Roll out the phyllo dough, placing 6-8 sheets dribbling scant amounts of oil every two layers to keep it from drying out, you could also keep a damp towel and dab the dough if you think it is drying out

7.  Next layer with the spinach, followed by the feta cheese.

8.  Add 6-8 more layers of dough again dampening them with oil/damp cloth.

9.  Bake for about 15-20 mins depending on the efficiency of your oven.

10.  Remove when the phyllo dough is crisp and golden brown.

Cooks' note:
Depending on your oven, watch for the top to turn golden brown and cook longer or less based on that. Enjoy with a side salad.

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