Vegetarian Spinach and Feta Spanakopita (Greece)
Description
Wander through the narrow streets of a Grecian village, where the scents of baked phyllo and sun-dried tomatoes flirt with your senses. Here, we invite you into the warm embrace of our kitchen to recreate a simple yet heartfelt dish. One bite, and the world feels a little cozier.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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In a sauté pan, heat the olive oil over medium heat. Add the onions and garlic, and cook until translucent.
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Add the spinach, cooking until wilted. Season with salt and pepper.
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Remove from heat and stir in the crumbled feta.
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Lay one sheet of phyllo dough on a flat surface and brush with melted butter. Place the second sheet on top.
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Place the spinach and feta mixture in the center. Fold the dough over the filling, sealing the edges.
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Transfer to a baking sheet and brush the top with more melted butter.
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Bake for 20-25 minutes, or until the phyllo turns a golden brown.
- Amount Per Serving
- Calories 285kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Cholesterol 35mg12%
- Sodium 450mg19%
- Potassium 250mg8%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 12g24%
- Vitamin A 2900 IU
- Vitamin C 10 mg
- Calcium 240 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions:
- You can replace feta cheese with ricotta or goat cheese for a milder taste.
- Instead of phyllo dough, a puff pastry can also be used for a fluffier texture.
Pairing:
- This spanakopita pairs beautifully with a chilled glass of white wine or a tangy tzatziki sauce.
Tip:
- Keep the unused phyllo covered with a damp cloth while working to prevent it from drying out.
