Spanakopita Recipe

Name: Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 tbsp olive oil; 1 large onion, thinly sliced; 2 cloves garlic, chopped; 4 None green onions, thinly sliced; 1/4 cup chopped parsley; 1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry; 3/4 cup ricotta cheese; 1 cup crumbled feta cheese; 1 None egg, lightly beaten; None None Ground nutmeg; 8 sheets phyllo dough

Servings: persons

1 tbsp olive oil
1 large onion, thinly sliced
2 cloves garlic, chopped
4 None green onions, thinly sliced
1/4 cup chopped parsley
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
3/4 cup ricotta cheese
1 cup crumbled feta cheese
1 None egg, lightly beaten
None None Ground nutmeg
8 sheets phyllo dough

1
Preheat the oven to 350u00b0F. Heat olive oil in large skillet on medium heat. Saute onion and garlic 2-3 mins, until onion is tender. Add green onions and parsley. Cook, stirring, 2 min. Remove from heat. Stir in spinach.
2
Combine ricotta, feta, egg and nutmeg in large bowl. Stir in spinach mixture.
3
Layer 4 sheets phyllo, spraying each lightly with no stick cooking spray. Cut stack into quarters. Repeat with another 4 sheets phyllo. Line four 6-inch round shallow baking dishes with half the phyllo stacks.
4
Spoon spinach mixture on phyllo. Top with remaining stacks and spray lightly with cooking spray.
5
Bake for 25-30 mins until golden. Top with parsley leaves.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 tbsp olive oil, 1 large onion, thinly sliced, 2 cloves garlic, chopped, 4 None green onions, thinly sliced, 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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