Greek · medium

Spanakopita

Name: Spanakopita
Total time: 65 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 20 oz Frozen Chopped Spinach; 8 oz Feta Cheese; 16 sheets Phyllo Dough; 3 large Eggs; 1 medium Yellow Onion; 4 stalks Scallions; 1/4 cup Fresh Dill; 1/2 cup Melted Butter; 2 tbsp Olive Oil

Flaky phyllo pastry filled with spinach, feta, and herbs. A savory Greek pie perfect for any meal.

1 hr 5 min
Total: 6
Serves: $23.00
Est. cost: 320
Cal/serving

Parent noteMake into small triangles instead of a pie — kids love finger food. The flaky pastry is very appealing.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Frozen Chopped Spinach20 oz
Feta Cheese8 oz
Phyllo Dough16 sheets
Eggs3 large
Yellow Onion1 medium
Scallions4 stalks
Fresh Dill1/4 cup
Melted Butter1/2 cup
Olive Oil2 tbsp

Method

01
Sauté diced onion in olive oil until soft. Add spinach and cook until wilted. Let cool and squeeze out excess moisture.
02
Mix spinach with crumbled feta, eggs, dill, and scallions. Season with salt, pepper, and nutmeg.
03
Brush a baking dish with melted butter. Layer 8 sheets of phyllo, brushing each with butter.
04
Spread the spinach filling evenly. Top with 8 more phyllo sheets, brushing each with butter. Score the top into squares.
05
Bake at 375°F for 35-40 minutes until the phyllo is golden and crispy. Let rest 10 minutes before serving.

320
Calories: 14g
Protein: 26g
Carbs: 18g
Fat