Spanakopita (greek spinach and feta in phyllo)
- Number of Servings: 16
Ingredients
2-4 lbs fresh spinach or 3 packs frozen spinach1 large onion finely diced2 med fennel bulb finely diced( about 2 cup)4 Tbs olive oil divided1/2 cup fresh dill weed finely chopped1 lb goats milk feta crumbledsalt pepper to taste1/4 tsp cayene1/4 tsp nutmeg1 lg egg1 lg egg white1 lb phyllo thawed
heat large skillet over med heat adding as much spinach as you can wilt spinach then adding more in bunches until you have added it all. transfer to colander and rince in cold water and allow to drain. wipe out skillet add 1 tbs oil saute onion and fennel cook till softened about 5 min.remove from heat. preheat oven to 350F. squeeze out excess moisture from spinach then roughly chop add to onion mix. add spices dill and feta to spinach mix. lightly whisk egg and egg white in bowl then add to spinach onion mix well. lightly grease 16 x12 baking pan. working with lay out phyllo on flat surface and cover with damp towl(not a fuzzy towel) to keep phyllo moist. remove one sheet at a time and place in baking dish (keep stack covered with the moist towel) brush the sheet in baking dish with olive oil, take out another sheet cover stack and brush with olive oil. repeat til you have used half the phylo sheets about 12. add spinach filling and spread evenly. Add rest of phylo brushing each layer with olive oil and keeping stack covered with moist towel. score the final layer using a knife into 12 or 16 squares. bake in 350F oven for 50 min to an hour. if pastry starts to brown too much cover with foil
Serving Size: 16 2x3" squares
Number of Servings: 16
Recipe submitted by SparkPeople user LOOSELIPSH.
Serving Size: 16 2x3" squares
Number of Servings: 16
Recipe submitted by SparkPeople user LOOSELIPSH.
Nutritional Info Amount Per Serving
- Calories: 94.6
- Total Fat: 7.0 g
- Cholesterol: 24.3 mg
- Sodium: 221.8 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 1.9 g
- Protein: 4.7 g
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