Greek · medium

Sheet Pan Spanakopita

Name: Sheet Pan Spanakopita
Total time: 45 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 20 oz Frozen Spinach; 8 oz Feta Cheese; 1/2 package Phyllo Dough; 3 large Eggs; 1 medium Onion; 2 cloves Garlic; 3 tbsp Fresh Dill; 4 tbsp Butter, Melted; 2 tbsp Olive Oil

Flaky phyllo pastry filled with spinach, feta, and dill.

45 min
Total: 6
Serves: $13.50
Est. cost: 320
Cal/serving

Dietary, as tagged

Vegetarian
Meatless

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 Spinach20 oz
Feta Cheese8 oz
Phyllo Dough1/2 package
Eggs3 large
Onion1 medium
Garlic2 cloves
Fresh Dill3 tbsp
Butter, Melted4 tbsp
Olive Oil2 tbsp

Method

01
Thaw spinach and squeeze out ALL moisture (this is critical). Thaw phyllo according to package.
02
Cook onion in olive oil 5 minutes. Add garlic, cook 1 minute. Mix with spinach, crumbled feta, eggs, and dill.
03
Layer 6 sheets of phyllo in a buttered 9x13 pan, brushing each with melted butter.
04
Spread spinach filling evenly. Layer 6 more sheets on top, brushing each with butter.
05
Score the top into squares. Bake at 375F for 30 minutes until golden and crispy.

320
Calories: 14g
Protein: 22g
Carbs: 18g
Fat