Epicure Spanakopita (Greek Spinach And Feta Pies) – a delicious recipe with eggs, Mix, onion, u00bc, u00bc, frozen spinach. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 375o F (190o C).
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2. Whisk eggs and Victorian Epicure Lemon Dilly Dip Mix in a medium mixing bowl. Add onion, feta, cottage cheese and spinach.
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Combine well.
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3. Follow Phyllo Tips below for assembly.
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4. Place on Victorian Epicure Parchment-lined baking sheet. Bake for 15 minutes.
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6. Phyllo tips: The thin, delicate sheets of phyllo pastry must be handled with great care. Carefully unroll and keep covered with a
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clean, damp tea towel.
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To assemble, brush 1 sheet lightly with melted butter. Cover with second sheet. Using a pizza wheel or VE Ceramic
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Paring Knife, cut 8 equal strips, width-wise. Place 1 Tbsp (15 ml) filling on one end of each strip. Fold strip to opposite
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side, forming a triangle and enclosing filling. Continue folding as you would a flag, to end of strip, maintaining a
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triangular shape.
433
kcal
Calories
40
g
Fat
5
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 eggs, 2 Tbsp (30 ml) VE Lemon Dilly Dip Mix, 1 medium onion, finely diced, 1/4 lb (125 g) crumbled feta cheese, and more.
Yes, Epicure Spanakopita (Greek Spinach And Feta Pies) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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