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Recipes

Spanakopita

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INGREDIENTS

  • 1½ Tbsp. extra virgin olive oil
  • 1 large garlic clove, minced
  • 1 lb. fresh spinach, washed and drained
  • ¼ tsp. black pepper
 

DIRECTIONS

  • 1

    Preheat oven to 375°F. Heat oil in large pot over medium-high heat. Add garlic and cook for 30 seconds. Add spinach and pepper and cook until wilted, about 2 minutes. Turn onto a sheet pan to cool and allow the liquid to drain. Chop spinach and set aside.

  • 2

    Lay out one sheet of phyllo dough on a clean, dry workspace. Brush with melted butter. Fold in half lengthwise. Keep a lightly damp towel over remaining phyllo to prevent them from drying out.

  • 3

    Take 1/8 of the spinach and place on top of the prepared phyllo; top with 2 Tbsp. cheese. Fold phyllo over the spinach and cheese at an angle to create a triangular shape. Continue folding. Before the last fold, lightly brush on some melted butter to act as a seal. Place on cookie sheet. Repeat with remaining phyllo, spinach and cheese.

  • 4

    Brush tops with butter. Bake 12-15 minutes or until golden.

Spanakopita

SUMMARY

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Yield: Serves: 4

HELPFUL HINTS

  • Assemble up to 8 hours in advance. Cover with damp towel and refrigerate. Bake as described above.
 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 362

Total Fat 20.6g

Saturated Fat 9.7g

Trans Fat 9.1g

Polyunsaturated Fat 1.3g

Cholesterol 31g

Sodium 507g

Carbohydrates 34g

Protein 13g

Dietary Fiber 6g

Vitamin A 467g

Vitamin C 16g

Calcium 272g

Iron 5g