Spanakopita Recipe

Name: Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 sheets phyllo pastry; 6 -7 cups spinach, mixture; 1 cup olive oil; salt; pepper; 1 kg spinach; 1 onion, chopped; ½ cup spring onion, chopped; ½ cup fresh dill, chopped; ½ cup fresh parsley, chopped; ½ cup evaporated milk; 1 ½ cups feta cheese, crumbled; 5 eggs; salt; pepper

Servings: persons

16 sheets phyllo pastry
6 -7 cups spinach, mixture
1 cup olive oil
salt
pepper
1 kg spinach
1 onion, chopped
½ cup spring onion, chopped
½ cup fresh dill, chopped
½ cup fresh parsley, chopped
½ cup evaporated milk
1 ½ cups feta cheese, crumbled
5 eggs
salt
pepper

1
Wash the spinach, add salt and then drain out the excess water.
2
Take a pan and saute onions till golden.
3
Add spring onions, spinach, dill, parsley and cook for few minutes.
4
Take the mixture off the heat and add evaporated milk.
5
In a separate bowl, beat the eggs with cheese.
6
Season with the salt and pepper and add to the spinach mixture.
7
Mix well and keep aside.
8
Optional.
9
The mixture can be prepared without pre-cooking.
10
The baking time however increases in the final preparation.
11
Line a pan with eight sheets of phyllo, brushing each sheet with the olive oil before topping it with the next sheet.
12
Now spread the spinach mixture evenly.
13
Lay the remaining phyllo on top and then cut into diamond size serving pieces.
14
Bake it for 30-40 minutes in a pre-heated oven.
15
Serve.

1023

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 15 ingredients. The key ingredients include: 16 sheets phyllo pastry, 6 -7 cups spinach, mixture, 1 cup olive oil, salt, 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.

Spanakopita

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