Description
Enjoy homemade Spanakopita filled with spinach and cheese wrapped in flaky phyllo dough. Try this easy recipe today!
Ingredients
Scale
- 16 ounces phyllo dough
- 1 cup olive oil
- 20 ounces frozen chopped spinach (thawed and drained)
- 1 yellow onion (finely diced)
- 12 ounces crumbled feta cheese
- 1 bunch fresh parsley (minced)
- 1 ½ cups grated Parmesan cheese
- ½ teaspoon kosher salt
- 3 cloves garlic (minced)
- 3 large eggs
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 325°F. Brush a baking pan with olive oil.
- Roll out the thawed phyllo dough, covering it with a damp towel.
- Layer two sheets of phyllo in the pan, brushing each layer with olive oil. Repeat until eight sheets remain.
- In a bowl, mix spinach, onion, feta, parsley, Parmesan, salt, garlic, eggs, and red pepper flakes until combined.
- Spread the filling over the layered dough.
- Top with remaining phyllo sheets, brushing each layer with olive oil; finish with olive oil on the top layer.
- Cut through the top layer into serving sizes and bake for one hour or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 50mg