Spanakopita

Spanakopita is a savory phyllo pie filled with a blend of hearty greens, feta cheese, fresh herbs, and crunchy walnuts. It's a delicious, flaky vegetarian dish perfect for any meal.

Course Appetizer, Main Course

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings Slices

Calories 939kcal

Equipment

large skillet
9x13 baking dish
Pastry brush

Ingredients

1 tablespoon olive oil
1 small onion finely chopped
3 garlic cloves minced
6 cups mixed greens spinach + chard + beet greens or arugula, chopped
Zest of 1 lemon
1 cup feta cheese crumbled
¼ cup fresh dill chopped
¼ cup fresh parsley chopped
Salt and pepper to taste
12 sheets phyllo dough
¼ cup melted butter for brushing
¼ cup toasted walnuts chopped

Instructions

Preheat the oven to 350°F.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and cook for another minute.
Add mixed greens to the pan and cook down until wilted and most moisture evaporates, about 8-10 minutes. Remove from heat.
Stir in lemon zest, feta, dill, parsley, toasted walnuts, salt, and pepper. Mix well and let cool slightly.
Lightly brush a 9 x 13 baking dish with butter. Layer 6 sheets of phyllo dough, brushing each sheet lightly with butter before adding the next.
Spread the filling evenly over the phyllo base.
Layer the remaining 6 sheets of phyllo on top, brushing each with butter.
Score the top layers gently with a knife to create squares or triangles for easy slicing after baking.
Bake for 40-45 minutes until golden brown and crisp.
Let cool slightly before serving.

Nutrition