Spanakopeta (Spinach Pie) – a delicious recipe with onions, frozen leaf spinach, cottage cheese, olive oil, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Saute onion in oil and butter (5 to 6 tablespoons).
2
Lightly blend room temperature cheeses.
3
Add eggs and blend.
4
Add cooked and strained spinach to onion mixture.
5
Add dill, salt and pepper. Cook about 10 minutes until just dry.
6
Add spinach mixture to cheeses.
7
Add 1 to 2 tablespoons butter to mixture.
8
Brush bottom of 10 x 15-inch casserole dish with butter; add 1 sheet of filo, brush with butter.
9
Add next sheet; brush with butter, etc., rounding each up the side of pan until you have used half of the filo sheets.
10
Add spinach mixture to pan; add remaining filo, sheet by sheet, tucking in edges to seal.
11
Score top into 2 or 3-inch squares.
12
Bake at 350u00b0 until brown.
13
Serve hot or cold.
1643
kcal
Calories
139
g
Fat
24
g
Carbs
80
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 12 ingredients. The key ingredients include: 2 large onions, chopped, 2 lb. frozen leaf spinach, 1 lb. cottage cheese, olive oil, and more.
Yes, Spanakopeta (Spinach Pie) 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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