Greek Spanakopita
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 313.5
- Total Fat: 24.6 g
- Cholesterol: 116.4 mg
- Sodium: 585.5 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.8 g
- Protein: 11.5 g
View full nutritional breakdown of Greek Spanakopita calories by ingredient
Introduction
Homemade authentic Greek spanakopita. Makes approx. 15 servings in 9x13 baking dish. Homemade authentic Greek spanakopita. Makes approx. 15 servings in 9x13 baking dish.Number of Servings: 15
Ingredients
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3.2 package (10 oz) Spinach, fresh
1 cup, chopped Onions, raw
16 oz Feta Cheese
8 oz Cream Cheese
.5 cup Parmesan Cheese, grated
4 large Egg, fresh, whole, raw
8 oz Phyllo Dough
2 tbsp Extra Virgin Olive Oil
2 clove Garlic
1.25 stick Butter, unsalted
Directions
Ahead of time: soften cream cheese and thaw phyllo.
Preheat oven to 350. Cook onion in 2 T butter until translucent, then add spinach and garlic and cook until spinach is wilted and onions are soft. Drain and squeeze out excess liquid using tea towel. Beat eggs with softened cream cheese, then stir in crumbled feta, parmesan, olive oil, and spinach/onion mixture.
Melt stick of butter. Brush 9x13 baking dish with butter, then layer in 10 sheets phyllo, brushing each lightly with butter before adding another. Spread filling evenly over phyllo, then layer remaining phyllo on top in same manner as base layers.
Using sharp knife, create 15 squares (or your desired serving size) by cutting through top phyllo and into the filling. You do not need to cut through the base. This will make cutting the baked spanakopita much easier without crumbling your top phyllo layer. Pour any remaining melted butter over cut phyllo layer, using knife to press some butter between each piece.
Bake at 350 for 45 minutes or until top is golden and crispy.
Serving Size: Makes 15 pieces.
Number of Servings: 15
Recipe submitted by SparkPeople user NICOLECWHITE.
Preheat oven to 350. Cook onion in 2 T butter until translucent, then add spinach and garlic and cook until spinach is wilted and onions are soft. Drain and squeeze out excess liquid using tea towel. Beat eggs with softened cream cheese, then stir in crumbled feta, parmesan, olive oil, and spinach/onion mixture.
Melt stick of butter. Brush 9x13 baking dish with butter, then layer in 10 sheets phyllo, brushing each lightly with butter before adding another. Spread filling evenly over phyllo, then layer remaining phyllo on top in same manner as base layers.
Using sharp knife, create 15 squares (or your desired serving size) by cutting through top phyllo and into the filling. You do not need to cut through the base. This will make cutting the baked spanakopita much easier without crumbling your top phyllo layer. Pour any remaining melted butter over cut phyllo layer, using knife to press some butter between each piece.
Bake at 350 for 45 minutes or until top is golden and crispy.
Serving Size: Makes 15 pieces.
Number of Servings: 15
Recipe submitted by SparkPeople user NICOLECWHITE.