How To Make Nettle Spanakopita
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 1 cup nettle leaves, blanched and chopped
- 1 cup spinach leaves, blanched and chopped
- 1 cup feta cheese, crumbled
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 eggs, lightly beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 sheets phyllo pastry
- 1/4 cup butter, melted
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, mix together the nettle leaves, spinach, feta cheese, dill, parsley, eggs, salt, and black pepper.
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Lay one sheet of phyllo pastry on a clean surface and brush it with melted butter.
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Place another sheet of phyllo pastry on top and brush with melted butter.
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Repeat the process with two more sheets of phyllo pastry.
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Spread half of the nettle and spinach mixture evenly over the phyllo pastry.
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Repeat the layering process with four more sheets of phyllo pastry and the remaining nettle and spinach mixture.
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Top with the remaining four sheets of phyllo pastry, brushing each sheet with melted butter.
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Cut the spanakopita into squares or triangles.
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Bake in the preheated oven for 40-45 minutes, or until golden and crispy.
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Serve hot and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 16g
- Saturated Fat : 9g
- Cholesterol : 128mg
- Sodium : 700mg
- Total Carbohydrates : 32g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 14g
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