Spanakopita Recipe

Name: Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 sheets phyllo dough; 2 (10 ounce) boxes frozen chopped spinach, cooked and drained THOROUGHLY; 1 lb feta cheese, crumbled; 1/4 teaspoon salt; 6 eggs, well beaten; 1 bunch green onion, chopped; 1/2 bunch fresh dill, chopped (or 3/4 tsp. dried dill); 1 cup clarified butter; 1 bunch parsley, chopped; 1/4 teaspoon pepper

Servings: persons

14 sheets phyllo dough
2 (10 ounce) boxes frozen chopped spinach, cooked and drained THOROUGHLY
1 lb feta cheese, crumbled
1/4 teaspoon salt
6 eggs, well beaten
1 bunch green onion, chopped
1/2 bunch fresh dill, chopped (or 3/4 tsp. dried dill)
1 cup clarified butter
1 bunch parsley, chopped
1/4 teaspoon pepper

1
Cook spinach and drain out as much of the water as possible.
2
Crumble feta cheese into a bowl; add eggs, salt, pepper, spinach, parsley, scallions and dill.
3
Mix well.
4
Butter a 13 x 9 baking dish and carefully layer 7 sheets of phyllo dough in dish, buttering each sheet with melted butter.
5
Add filling, spreading evenly, and lay 7 more sheets of phyllo on top, buttering with melted butter.
6
Butter the top sheet very well, paying attention to the corners.
7
Cut through ONLY the top layers into desired sizes; bake in a preheated 350F oven for 1 hour, or until golden and well risen.

1108

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 sheets phyllo dough, 2 (10 ounce) boxes frozen chopped spinach, cooked and drained THOROUGHLY, 1 lb feta cheese, crumbled, 1/4 teaspoon salt, and more.

Yes, Spanakopita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanakopita

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