How to Make Spanakopita | Spanakopita recipe | Nikki's Modern Mediterranean

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, while ricotta is more affordable.

phyllo dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: homemade dough

Whole wheat adds fiber, while homemade can reduce costs.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola is budget-friendly.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a plant-based binder, while tofu is economical.

Chop scallions and set aside.

Drain and squeeze out water from frozen spinach.

In a skillet, heat 3 tablespoons of olive oil and sauté scallions until they sweat down.

Add the drained spinach to the skillet and break it up.

Season with ½ teaspoon salt, 1 tablespoon pepper, and 1 tablespoon garlic powder, then stir.

Add chopped dill and cook for another 10 minutes.

Let the mixture cool completely before adding cheeses and eggs.

Stir in 16 ounces of feta, 16 ounces of ricotta, 16 ounces of cottage cheese, and 3 eggs into the cooled spinach mixture.

Melt 1 pound of butter for brushing the phyllo dough.

Cut phyllo dough into thirds for smaller triangles.

Take one piece of phyllo, brush with butter, fold in half, and brush again.

Roll the phyllo into a triangle shape, folding over as you go.

Butter the bottom of the baking sheet and place the rolled triangles on it.

Cover the tray with parchment paper and freeze for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens