Greek Spinach Pie (Spanakopita )
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 227.0
- Total Fat: 12.9 g
- Cholesterol: 45.3 mg
- Sodium: 419.2 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 1.7 g
- Protein: 9.6 g
View full nutritional breakdown of Greek Spinach Pie (Spanakopita ) calories by ingredient
Introduction
This is a authentic, really rich pie stuffed with spinach, onions, cheese and herbs that are enfolded by crispy, flaky phyllo dough This is a authentic, really rich pie stuffed with spinach, onions, cheese and herbs that are enfolded by crispy, flaky phyllo doughNumber of Servings: 12
Ingredients
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900 gram(s) WEstern Family Chopped Frozen Spinach
113.4 gram(s) PC Ricotta Whey Cheese
226.7 gram(s) Western Family Feta Cheese
3 tbsp Petrelli Extra Virgin Olive Oil
2 large Fried Egg
6 tbsp Parsley
1 tsp Minced Garlic (Club House-Mccomick)
3 tbsp Petrelli Extra Virgin Olive Oil
4 oz Onion, sweet, raw
0.75 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
224 gram(s) Cuisine Adventures Phyllo Dough
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat with the remaining filling and phyllo dough.
Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user JEZEBEL99.
Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
Separate one sheet of phyllo from the stack and evenly brush with a light coating of butter. Place another sheet of phyllo over the butter and press the two sheets together. Cut the layered phyllo dough into long strips about 3 inches wide. Keep the remaining phyllo covered with plastic wrap to keep it from drying out.
Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Repeat with the remaining filling and phyllo dough.
Place filled phyllo dough triangles on a large baking sheet and brush with the remaining butter. Bake in the preheated oven until golden brown, 45 minutes to 1 hour.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user JEZEBEL99.