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Spanakopita

Blogger Stephanie Wise of Girl versus Dough makes a favorite Greek recipe – spanakopita. Learn to make this recipe with our how-to article.

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 (2) 2 Reviews
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  • Prep Time 20 min
  • Total Time 1 hr 25 min
  • Servings 8

Ingredients

3
tablespoons extra-virgin olive oil
2
boxes (9 oz each) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
12
green onions, chopped (3/4 cup)
1/4
cup finely chopped fresh parsley
Salt and pepper to taste
2
cups crumbled feta cheese (8 oz)
1
egg, slightly beaten
1/2
cup unsalted butter, melted
16
sheets frozen phyllo (filo) pastry (14x9 inch), thawed

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LOCATION

Directions

  • 1 Heat oven to 350°F. In large skillet, heat 2 tablespoons of the oil over medium heat. Add spinach and toss until heated. Remove from skillet; set aside.
  • 2 In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook onions in oil, stirring occasionally, until soft. Reduce heat to low. Stir in spinach, parsley, salt and pepper. Cook about 2 minutes longer. Remove from heat; cool. Stir in cheese and egg.
  • 3 Generously brush 13x9-inch (3-quart) glass baking dish with some of the melted butter. Place 1 phyllo sheet in dish; brush with butter. Layer with 7 more sheets, brushing each with butter before adding the next sheet. Spoon spinach mixture over top sheet. Layer with remaining 8 phyllo sheets, brushing each with remaining butter. Cut several slits in top.
  • 4 Bake 40 to 50 minutes or until golden brown. Let stand 15 minutes before cutting.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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