Spanakopita: Greek Spinach Salad Recipe

Name: Spanakopita: Greek Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. crumbled Feta cheese; 5 eggs; 2 Tbsp. flour; 3 Tbsp. butter; 1 c. chopped onion; 1 tsp. basil; 2 c. (1 lb.) cottage cheese; 2 lb. fresh spinach; 1/2 tsp. oregano; salt and pepper; 1 lb. pkg. defrosted filo dough; 1/2 lb. melted butter

Servings: persons

2 c. crumbled Feta cheese
5 eggs
2 Tbsp. flour
3 Tbsp. butter
1 c. chopped onion
1 tsp. basil
2 c. (1 lb.) cottage cheese
2 lb. fresh spinach
1/2 tsp. oregano
salt and pepper
1 lb. pkg. defrosted filo dough
1/2 lb. melted butter

1
Clean, stem and chop spinach; salt lightly and cook, adding no water for 5 minutes.
2
Cook the onion in butter and salt lightly. When soft, combine with the cheese, eggs, flour, basil and cottage cheese.
3
Spread melted butter on a 9 x 13-inch baking pan.
4
Place strudel leaf (filo) in pan and brush with butter.
5
Keep layering dough, one on top of another, each with butter.
6
When you have a pile of 8, spread on half of the filling.
7
Continue with another stack of 8.
8
Apply remaining filling.
9
Pile as many more layers of filo and butter as your pan will allow.
10
Fold excess dough down along the edges.
11
Butter the top leaf and sprinkle with anise or fennel seed.
12
Bake, uncovered, 45 minutes.
13
Yields 3 dozen servings.
14
Takes 1 1/2 hours preparation time.

1731

kcal

Calories

146

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 12 ingredients. The key ingredients include: 2 c. crumbled Feta cheese, 5 eggs, 2 Tbsp. flour, 3 Tbsp. butter, and more.

Yes, Spanakopita: Greek Spinach Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spanakopita: Greek Spinach Salad

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