Description
Spanakopita II is a delicious Greek pastry filled with spinach and feta cheese, wrapped in flaky phyllo dough.
Ingredients
Scale
- 1 package phyllo dough
- 1 lb fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 eggs, beaten
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté onion and garlic until soft.
- Add chopped spinach and cook until wilted.
- Remove from heat and let cool slightly.
- In a bowl, combine spinach mixture, feta cheese, and beaten eggs. Season with salt and pepper.
- Layer phyllo dough in a greased baking dish, brushing each layer with olive oil.
- Spread the spinach mixture evenly over the phyllo layers.
- Cover with more phyllo, brushing each layer with oil.
- Bake for 30-40 minutes or until golden brown.
Notes
- Serve warm for best flavor.
- Can be made ahead and frozen before baking.
- Adjust seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: spanakopita, Greek pastry, spinach pie