Spanakopita Spinach and Feta Pie
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Greek · 65 min · vegetarian
366 cal
14g protein
28g carbs
22g fat
per serving · estimated
Ingredients
- 1/4 lb frozen spinach, thawed
- 1 (16 oz) package phyllo dough
- 2 1/2 oz feta cheese
- 1 eggs
- 2 green onions
- 1/4 cup fresh dill
- 1/4 cup olive oil
- 1 pinch nutmeg
Method (tap to check — screen stays awake)
- Squeeze the spinach very dry and mix with crumbled feta, beaten eggs, chopped green onion, dill, and nutmeg.
- Brush a baking dish with olive oil and lay down 6 phyllo sheets, brushing oil between each.
- Spread the spinach filling evenly over the base layer.
- Top with 6 more oiled phyllo sheets and tuck in the edges.
- Score the top into portions and brush with oil.
- Bake at 375F for 35 minutes until the phyllo is deep golden and crisp.
- Cool 10 minutes before cutting.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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