Spanakopita

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Spanakopita Greek recipe
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Spanakopita

A traditional Greek entrée, spanakopita is a delicious, savory pie filled with spinach and onions mixed with feta cheese and eggs. The filling is enveloped between layers of light, flaky phyllo dough.

Ingredients

Servings  4   Serving Size   1 1/2 cups

  • Cooking spray
  • 1 teaspoon canola or corn oil and 1 tablespoon and 2 teaspoons canola or corn oil, divided use
  • 1 medium onion (chopped)
  • 1 medium garlic clove (minced) OR
  • 1/2 teaspoon bottled, minced garlic
  • 1/2 cup fat-free ricotta cheese
  • 2 large eggs
  • 1/4 cup crumbled, fat-free feta
  • 2 tablespoons fresh dillweed OR
  • 1 teaspoon dillweed
  • 1/8 teaspoon black pepper
  • 5 9 x 14-inch sheets frozen phyllo, thawed in refrigerator

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Lightly spray an 8- or 9-inch square baking dish with cooking spray.
  2. In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until almost soft, stirring frequently. Cook the garlic for 1 minute. Reduce the heat to low. Cook half the spinach for 1 minute, tossing with tongs. Cook the remaining spinach until all the spinach is wilted, tossing constantly. Remove from the heat. Drain well in a colander, using the back of a fork to press out any excess liquid.
  3. In a medium bowl, stir together the ricotta, eggs, feta, dillweed, and pepper. Stir in the spinach until well combined. Transfer the spinach mixture to the baking dish.
  4. Place the 5 sheets of phyllo dough on a cutting board. Working quickly, use a sharp knife to cut the sheets in half. Keep the unused phyllo covered with a damp cloth or damp paper towels to prevent drying. Place 1 sheet over the spinach mixture. Using a pastry brush, lightly brush with 1 teaspoon oil. Layer with a second sheet. Brush with 1 teaspoon oil. Repeat with the remaining sheets and oil.
  5. Bake for 30 minutes. Increase the oven temperature to 375˚F. Bake for 10 minutes, or until the top is golden and crisp. Serve warm.

Cooking Tip: For quicker assembly, cook the spinach a day ahead. Refrigerate it, covered, until you need it.

Nutrition Facts

Spanakopita

CaloriesCalories

234 Per Serving

ProteinProtein

17g Per Serving

FiberFiber

6g Per Serving

Nutrition Facts

Calories 234
Total Fat 10.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 5.5 g
Cholesterol 88 mg
Sodium 481 mg
Total Carbohydrate 23 g
Dietary Fiber 6 g
Sugars 5 g
Added Sugars 0 g
Protein 17 g

Dietary Exchanges
1/2 starch, 2 vegetable, 2 lean meat, 1/2 fat

 

A traditional Greek entrée, spanakopita is a delicious, savory pie filled with spinach and onions mixed with feta cheese and eggs. The filling is enveloped between layers of light, flaky phyllo dough.

Nutrition Facts

Spanakopita

CaloriesCalories

234 Per Serving

ProteinProtein

17g Per Serving

FiberFiber

6g Per Serving
×
Calories 234
Total Fat 10.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 5.5 g
Cholesterol 88 mg
Sodium 481 mg
Total Carbohydrate 23 g
Dietary Fiber 6 g
Sugars 5 g
Added Sugars 0 g
Protein 17 g

Dietary Exchanges
1/2 starch, 2 vegetable, 2 lean meat, 1/2 fat

Ingredients

Servings  4   Serving Size   1 1/2 cups

  • Cooking spray
  • 1 teaspoon canola or corn oil and 1 tablespoon and 2 teaspoons canola or corn oil, divided use
  • 1 medium onion (chopped)
  • 1 medium garlic clove (minced) OR
  • 1/2 teaspoon bottled, minced garlic
  • 1/2 cup fat-free ricotta cheese
  • 2 large eggs
  • 1/4 cup crumbled, fat-free feta
  • 2 tablespoons fresh dillweed OR
  • 1 teaspoon dillweed
  • 1/8 teaspoon black pepper
  • 5 9 x 14-inch sheets frozen phyllo, thawed in refrigerator

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Lightly spray an 8- or 9-inch square baking dish with cooking spray.
  2. In a large nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until almost soft, stirring frequently. Cook the garlic for 1 minute. Reduce the heat to low. Cook half the spinach for 1 minute, tossing with tongs. Cook the remaining spinach until all the spinach is wilted, tossing constantly. Remove from the heat. Drain well in a colander, using the back of a fork to press out any excess liquid.
  3. In a medium bowl, stir together the ricotta, eggs, feta, dillweed, and pepper. Stir in the spinach until well combined. Transfer the spinach mixture to the baking dish.
  4. Place the 5 sheets of phyllo dough on a cutting board. Working quickly, use a sharp knife to cut the sheets in half. Keep the unused phyllo covered with a damp cloth or damp paper towels to prevent drying. Place 1 sheet over the spinach mixture. Using a pastry brush, lightly brush with 1 teaspoon oil. Layer with a second sheet. Brush with 1 teaspoon oil. Repeat with the remaining sheets and oil.
  5. Bake for 30 minutes. Increase the oven temperature to 375˚F. Bake for 10 minutes, or until the top is golden and crisp. Serve warm.

Cooking Tip: For quicker assembly, cook the spinach a day ahead. Refrigerate it, covered, until you need it.

 

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