Classic Spanakopita

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.

Mix 3 cups of whole wheat flour, 1 cup of all-purpose flour, 3/4 cup of water with 1 teaspoon of salt, 1/2 cup of olive oil, 1 tablespoon of balsamic vinegar, and 1/2 cup of Greek yogurt in a mixing bowl.

Knead the dough at medium speed for about 7-8 minutes until smooth and soft.

Place the dough in a bowl with a little olive oil, slather it in oil, and let it rest for about an hour at room temperature wrapped in plastic.

Sauté onion in a little olive oil until translucent, then add 1.5 to 2 pounds of spinach and cook until wilted, about a few minutes.

Drain the spinach to remove excess moisture and mix it with feta cheese, parsley, mint, dill, and a little nutmeg.

Sprinkle flour on the work surface and divide the dough into even pieces to roll out for the pan.

Roll out the dough into circles, brushing each layer with olive oil as you layer them in the pan.

Place two layers of filo dough in the bottom of the pan, folding it in half and then in half again to fit.

Spread the filling evenly over the dough, then fold the overhang to create a decorative edge.

Score the top of the spanakopita into serving pieces before baking.

Bake in a preheated oven at 375°F for about 45 minutes to 1 hour until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens