How to Make Spanakopita: A Step By Step Guide

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.

If using frozen spinach, thaw one bag and wring out excess water using a clean kitchen towel or paper towels.

If using fresh spinach, place it in a pan with a little olive oil and warm it up until it wilts.

Add garlic to the spinach while cooking.

Transfer the cooked spinach to a mixing bowl.

Add 4 teaspoons of fresh parsley and 1 tablespoon of fresh dill to the spinach.

Add 0.5 teaspoons of salt and mix well.

Chop 3 scallions thinly and add them to the spinach mixture.

In a separate bowl, beat 1 egg and then add it to the spinach mixture, mixing until combined.

Add 4 ounces of feta cheese to the spinach mixture and mix until evenly distributed.

Roll out phyllo dough and cut it into squares, scoring lightly for guidance.

Prepare an egg wash with 1 egg and about 1 tablespoon of water.

Brush the egg wash onto the edges of each square of phyllo dough.

Place a portion of the filling on one half of each square and fold the other half over to form a triangle.

Seal the edges by pressing down and use a fork to crimp the edges for a tighter seal.

Make a small slit in each triangle to allow steam to escape during baking.

Place the filled spanakopita on a baking sheet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens