How To Make Spanakopita (Greek Spinach Pie)
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Serves:
Ingredients
- 1 pound fresh spinach, washed and chopped
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup crumbled feta cheese
- 4 tablespoons olive oil
- 12 sheets of phyllo pastry
- Salt and pepper to taste
Instructions
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Preheat the oven to 350°F (180°C).
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In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
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Add the chopped spinach to the skillet and cook until wilted, about 5-7 minutes. Remove from heat and let it cool.
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In a mixing bowl, combine the cooked spinach, chopped dill, chopped parsley, crumbled feta cheese, salt, and pepper. Mix well.
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Brush a 9×9-inch baking dish with olive oil. Layer 6 sheets of phyllo pastry, brushing each sheet with olive oil before adding the next.
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Spread the spinach and feta mixture evenly over the phyllo layers. Top with the remaining 6 sheets of phyllo, also brushing each sheet with olive oil.
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Trim any excess pastry from the edges of the dish and tuck the edges in. Brush the top with olive oil.
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Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
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Remove from the oven and let it cool for a few minutes before slicing and serving.
Nutrition
- Calories : 241kcal
- Total Fat : 17g
- Saturated Fat : 6g
- Cholesterol : 24mg
- Sodium : 556mg
- Total Carbohydrates : 15g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 9g
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