How To Make Lighter Spanakopita
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Serves:
Ingredients
- 2 cups frozen spinach, thawed and squeezed dry
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 green onions, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 sheets phyllo pastry, thawed
- 1/4 cup melted butter
Instructions
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Preheat the oven to 375°F (190°C).
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In a mixing bowl, combine the spinach, feta cheese, dill, parsley, green onions, salt, and black pepper. Mix well.
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Place one sheet of phyllo pastry on a clean surface and brush it with melted butter. Repeat the process with three more sheets, layering them on top of each other.
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Spoon the spinach mixture onto one end of the layered phyllo sheets, leaving a border around the edges.
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Fold the sides over the filling, then roll up tightly into a log shape.
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Brush the top of the rolled spanakopita with melted butter and place it on a baking sheet.
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Repeat the process with the remaining phyllo sheets and spinach filling.
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Bake in the preheated oven for 25 minutes, or until the phyllo pastry is golden brown and crispy.
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Cut the spanakopita into slices and serve hot.
Nutrition
- Calories : 250kcal
- Total Fat : 13g
- Saturated Fat : 8g
- Cholesterol : 52mg
- Sodium : 505mg
- Total Carbohydrates : 24g
- Dietary Fiber : 3g
- Sugar : 1g
- Protein : 10g
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