Ingredients
- 2 pounds fresh spinach, cleaned and coarsely chopped
- 3 tablespoons extra-virgin olive oil, plus ½ for brushing
- 2 ½ cups crumbled feta cheese
- 2 eggs, beaten
- ½ cup finely chopped fresh dill
- ½ bunch scallions, finely chopped (use only white and light green parts)
- ⅓ cup finely chopped fresh flat-leaf parsley
- ½ tablespoon grated nutmeg (optional)
- 1 roll of store-bought phyllo dough (dough dries quickly, don’t open until ready for assembly)
Instructions
- In a large pan, sauté the spinach for about 5 minutes or until all the spinach has wilted. Be careful not to overcook.
- Place the cooked spinach in a colander and press out as much liquid as possible. Let it cool in a large bowl.
- In the same pan (dried), sauté the scallions for about 5 minutes. Add the cooled scallions to the spinach.
- Once the spinach and scallions have cooled, add the beaten eggs, feta, nutmeg (if using), parsley, dill, and salt. Fold the mixture together until well combined.
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- On a clean surface, brush 1 sheet of phyllo dough with olive oil. Place another sheet of dough on top and brush with oil. Repeat this 3 more times (for a total of 4 layers).
- Cut the dough widthwise into 6 even strips.
- Spoon about 1 tablespoon of the filling onto the bottom end of one strip. Take the bottom corner of the dough strip and fold it diagonally to the other side, forming a triangle. Continue folding the filled dough into triangles until you reach the end of the strip.
- Place the spanakopita triangles on the prepared baking sheet.
- Repeat the process with the remaining dough and filling. Brush the tops of the spanakopita triangles with olive oil.
- Bake in the oven for 25 minutes, or until golden brown and crispy.
Notes
- Be sure not to overcook the spinach to avoid excess moisture in the filling.
- If you’re short on time, you can buy pre-washed and chopped spinach to save prep time.
- Spanakopita can be served warm or at room temperature.
- For an extra golden finish, you can brush the top of the triangles with a little melted butter in addition to olive oil.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 triangle
- Calories: 230 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
