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Spanakopita

spanakopita Appetizer Mediterranean
Spanakopita
  • Prep 20 min
  • Total 1 hr 25 min
  • Servings 8

Our authentic Greek spanakopita uses chopped spinach but you can substitute fresh spinach if you prefer.

Stephanie Wise
Updated October 24, 2016

Ingredients

  • 3
    tablespoons extra-virgin olive oil
  • 2
    boxes (9 oz each) 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

Steps

  • 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.

  • Until you’re ready to layer the phyllo sheets in the baking dish, keep them covered with plastic wrap topped with a damp towel. This keeps the thin sheets from drying out.
  • Brush the edges of the phyllo with butter first, then work toward the center. And don’t forget to brush the top layer for a golden brown crust.
  • You can substitute 2 lb fresh spinach for the frozen. Remove the stems and toss in oil just until wilted. Place spinach in a colander to squeeze out excess liquid, then roughly chop it.

Nutrition Facts

Serving Size: 1 Serving
Calories
364.1
% Daily Value
Total Fat
25.8g
40%
Saturated Fat
13.0g
65%
Cholesterol
79.0mg
26%
Sodium
798.6mg
33%
Potassium
466.0mg
13%
Total Carbohydrate
24.8g
8%
Dietary Fiber
2.6g
10%
Sugars
1.9g
Protein
9.8g
% Daily Value*:
Vitamin C
38.70%
39%
Calcium
22.80%
23%
Iron
20.10%
20%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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