Spanakopita Recipe (Greek Spinach Pie Recipe!)

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.

Thaw phyllo sheets overnight in the fridge or take them out 2-3 hours ahead of time.

Use a clean towel to keep phyllo sheets from drying out as you work.

Remove excess water from thawed spinach by twisting it in a cloth to squeeze out liquid.

Add the dried spinach to a bowl.

Break up a block of feta cheese and add it to the bowl with the spinach.

Add a lot of fresh parsley to the bowl.

If using dried dillweed, add 2 tablespoons; if using fresh dill, add 3 tablespoons.

Add chopped-up onions to the bowl (no need to sauté them).

Add 4 eggs to the mixture.

Add a pinch of pepper and skip the salt due to the saltiness of the feta.

Mix all ingredients in the bowl until well combined.

Drizzle a couple tablespoons of extra virgin olive oil into the mixture and mix again.

Coat a 9 by 13 inch baking pan with a tiny bit of extra virgin olive oil.

Warm 1 cup of extra virgin olive oil (do not boil).

Layer half of the phyllo dough in the pan without brushing each sheet with oil.

Spread the spanakopita filling evenly over the phyllo in the pan.

Layer the second half of the phyllo dough over the filling, folding in the edges if necessary.

Cut the spanakopita into squares with a sharp knife.

Bake in the oven at 325°F for one hour.

Let cool for five minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens