Spanakopita Recipe

Name: Spanakopita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. cottage cheese; 1 lb. frozen spinach; 3/4 c. Feta cheese; oregano; nutmeg; olive oil; 1 medium onion; pepper and olives; 8 sheets phyllo dough; 6 Tbsp. butter

Servings: persons

1
Drain cottage cheese and spinach.
2
Mix and chop.
3
Add Feta cheese, oregano and nutmeg.
4
Heat olive oil and saute onion. Scrape into cheese mixture.
5
Add pepper and olives.
6
Butter baking sheet and cut phyllo dough in half lengthwise and in half lengthwise again.
7
Preheat oven to 375u00b0.
8
Brush top piece of phyllo with butter.
9
Take off pile and lay on counter in front of you. Butter 2nd sheet and lay on first.
10
Re-cover pile with plastic. Put filling in corner and fold as a flag.
11
Make triangles.
12
Bake 30 minutes.
13
Serve.

607

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: 1 c. cottage cheese, 1 lb. frozen spinach, 3/4 c. Feta cheese, oregano, 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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