Spanakopita Recipe

Name: Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 large green onions, sliced; 3 large garlic cloves, minced; 3/4 cup nonfat milk; 1 tablespoon cornstarch; 1/2 teaspoon dried oregano, crumbled; 1 10-ounce package frozen leaf spinach, thawed, drained; 2 ounces feta cheese, crumbled; 1 egg, beaten to blend; Olive oil cooking spray; 5 frozen phyllo pastry sheets, thawed

Servings: persons

1 teaspoon olive oil
2 large green onions, sliced
3 large garlic cloves, minced
3/4 cup nonfat milk
1 tablespoon cornstarch
1/2 teaspoon dried oregano, crumbled
1 10-ounce package frozen leaf spinach, thawed, drained
2 ounces feta cheese, crumbled
1 egg, beaten to blend
Olive oil cooking spray
5 frozen phyllo pastry sheets, thawed

1
Heat oil in heavy medium saucepan over medium heat.
2
Add onions and garlic and saute until tender, about 5 minutes.
3
Combine milk, cornstarch and oregano in small bowl.
4
Pour into saucepan and stir until mixture thickens and boils.
5
Squeeze any excess moisture from spinach.
6
Add spinach and feta to mixture in saucepan.
7
Mix in egg.
8
Bring to simmer, stirring constantly.
9
Cool mixture slightly.
10
Preheat oven to 350F.
11
Spray 9-inch square baking dish with olive oil spray.
12
Spray half of 1 sheet of phyllo.
13
(Keep remainder covered with plastic and damp towel.)
14
Fold phyllo in half crosswise.
15
Place in prepared pan.
16
Fold edges over so edges of phyllo are even with edges of pan.
17
Spray phyllo sheet in pan.
18
Repeat process with another phyllo sheet.
19
Spread filling evenly over phyllo.
20
Spray half of 1 sheet of phyllo.
21
Place atop filling.
22
Fold edges over so edges of phyllo are even with edges of pan.
23
Spray phyllo sheet in pan.
24
Repeat process with 2 more phyllo sheets.
25
Spray half of remaining sheet of phyllo.
26
Fold phyllo in half crosswise.
27
Place atop phyllo in pan.
28
Fold edges under so edges of phyllo are even with edges of pan.
29
Spray top lightly with spray.
30
Bake until phyllo is golden brown and filling is heated through, about 30 minutes.
31
Blot top of phyllo with paper towels.
32
Cut into squares and serve.

285

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 large green onions, sliced, 3 large garlic cloves, minced, 3/4 cup nonfat milk, and more.

Yes, Spanakopita 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.

That's it — enjoy your meal!

Spanakopita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions