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Spanakopita Recipe

Looking for an easy Spanakopita recipe? Learn how to make Spanakopita using healthy ingredients.


Submitted by akasharaine

Makes 6 servings



My favourite greek dish made at home :) Read the entire recipe and be sure you have all of the ingredients on hand before you get started. It is a little labour intensive but well worht the work! These are large dinner sized portions. Great served with a light salad. You can easily make this into 12 servings for a lower cal lunch sized snack.

Recipe Ingredients for Spanakopita

2 tbs olive oil
16 oz fresh spinach
1 red onion, chopped
200 grams feta
454 grams light ricotta cheese
2 eggs, beaten
2 tbsp dill weed, chopped
1/2 tsp nutmeg
1/2 tsp black pepper
100 grams butter
16 Sheets phyllo pastry

Recipe Directions for Spanakopita

  1. In a frying pan heat the olive oil and sweat the onions. Add the spinach and cook until the excess water has evaporated. (If using frozen spinach either defrost it first or add a little water to the pan to get it started).

  2. In a large mixing bowl add the ricotta and crumble in the feta. Add the black pepper, dill and nutmeg, taste and adjust the seasoning. Because the feta is salty I never add salt, but this is up to you. I really like to taste the nutmeg, but it should be understated. I use a little dill because as it cooks the flavor becomes more pronounced, but feel free to add more. As you make this dish a couple times you will figure out what works for you.

  3. Once the flavor is right, beat the eggs and add them to the mixture. Stir to combine.

  4. Make sure the spinach has cooled and then add to the egg cheese mixture. If the spinach is still super moist strain it in a paper towel lined colander. (Sometimes I make the mixture the night before to save time. When I make the filling the day before I leave the eggs out until the next day).

  5. Butter a large sheet pan and then lay down a single layer of phyllo. Butter the phyllo and then add another layer. Repeat until you have a layer of 10. Add the spinach cheese mixture and spread evenly. Top with another single layer of phyllo and then brush with butter. Repeat until you have a top layer of 10. Cut away any excess phyllo.

  6. Bake at 375 for 40 minutes or until the top is brown. Before you bake you can also sprinkle with a little fleur de sel or kosher salt.

  7. NOTE: Most phyllo (unless fresh) is in the freezer section of your market and requires you to defrost it overnight and then leave it out at room temperature for a couple hours before use. Don?t plan on making this recipe tonight unless you happen to have defrosted phyllo on hand. If using store bought phyllo just cut it in thirds or half and then follow the instructions. Just remember to keep the phyllo you are not using covered with a damp towel or it will dry out.

Categories

Cheese, Vegetables, First Course, Main Dish, Snacks, Greek, Advance, Bake, Saute

Nutrition Facts
Serving Size 306.8g
Amount Per Serving
Calories
596
Calories from Fat
309
% Daily Value*
Total Fat
34.3g
53%
Saturated Fat
18.7g
94%
Trans Fat
0.0g
Cholesterol
151mg
50%
Sodium
1009mg
42%
Potassium
678mg
19%
Total Carbohydrates
50.6g
17%
Dietary Fiber
3.5g
14%
Sugars
7.1g
Protein
23.0g
Vitamin A 161% Vitamin C 39%
Calcium 48% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Very high in vitamin A
  •   Bad points
  • High in saturated fat
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