A traditional Greek dish, this Spanakopita is an excellent addition to your spring table. Flaky sheets of phyllo dough make this savory pastry a favorite for everyone and a hearty filling of spinach and feta adds to the versatility of the dish. Serve it as a side or make it the star of the show for a vegetarian feast.
Feta Spinach Spanakopita
Prep time
Cook time
Total time
Author: Haggen Northwest Fresh
Serves: 6-8
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 bunch Italian parsley, stems trimmed, finely chopped
- ½ tsp nutmeg
- ½ tsp red pepper flakes
- 16 oz frozen chopped spinach, thawed and well-drained
- 4 eggs
- 12 oz feta cheese, crumbled
- 8 sheets phyllo dough, thawed
- ½ cup extra virgin olive oil, more if needed
Instructions
- Preheat the oven to 350°
- In medium size pan heat 2 Tbsp olive oil on high heat. Add onions, parsley, garlic, nutmeg, red pepper flakes and sauté until onions become translucent. Remove from pan and place in a mixing bowl.
- Stir in the spinach, eggs and feta cheese. Stir until well combined.
- Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil. Repeat process with two more sheets of phyllo. Evenly spread the filling over the phyllo and fold overhanging dough over filling. Continue to layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
- Bake in preheated oven for 30 to 40 minutes, until golden brown.
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