Greek Spanakopita with Spinach and Feta
Crisp Greek phyllo pastry filled with spinach, feta, dill, scallions, and garlic.
Equipment
- Large skillet
- Mixing bowl
- 9-by-13-inch baking dish
- Pastry brush
Ingredients
Spinach Filling
- 1 lb fresh spinach washed and chopped
- 1/2 cup feta cheese crumbled
- 2 scallions sliced
- 1/4 cup fresh dill chopped
- 1 large egg beaten
- 1 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Phyllo
- 8 oz phyllo pastry thawed
- 1/2 cup olive oil for brushing
Instructions
Make the Filling:
- Wilt the spinach in a skillet, cool it, and squeeze out as much liquid as possible.
- Mix the spinach with feta, scallions, dill, egg, garlic, salt, and pepper.
Layer and Bake:
- Heat the oven to 350 F. Layer half the phyllo in an oiled baking dish, brushing each sheet lightly with olive oil.
- Spread in the filling, top with the remaining phyllo, and brush the surface with oil. Score the top into portions.
- Bake until deeply golden and crisp, about 40 to 45 minutes. Rest before cutting.
Notes
- Frozen spinach may be substituted if it is thawed and squeezed completely dry.
- A little lemon zest in the filling adds a fresh Mediterranean note.
Nutrition
Calories: 285kcalCarbohydrates: 24gProtein: 9gFat: 18gSaturated Fat: 5gCholesterol: 45mgSodium: 510mgFiber: 3gSugar: 2g