Easy Spanakopita by @feelgoodfoodie

1h5

8 servings

🫓

450 g

Phyllo dough

🥬

570 g

Frozen spinach

🧀

230 g

Feta

🧅

Onions

🧂

3 g

Salt

⚫

1 g

Pepper

🧈

110 g

Butter

🥚

1 large

Egg

🍋

5 ml

Lemon zest

  1. Preheat
    • butter

    Preheat the oven to 350°F (175°C). Lightly butter a 9 x 13-inch casserole dish.

  2. Drain
    • frozen spinach

    Thaw 20 oz frozen spinach in the microwave. Drain it in a colander without pressing it dry.

  3. Dice
    • yellow onion
    • frozen spinach

    Dice 1 yellow onion. Place it in a large mixing bowl with the thawed spinach.

  4. Crumble
    • feta cheese
    • lemon zest
    • egg

    Crumble in 8 oz feta cheese. Add 1 teaspoon lemon zest, 1 egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  5. Mix
    • frozen spinach
    • feta cheese
    • yellow onion

    Mix the filling until evenly combined. Set the spinach mixture aside.

  6. Lay
    • phyllo dough

    Lay half of the 16 oz phyllo dough sheets in the casserole dish. Let the excess pastry hang over the edges.

  7. Spread
    • frozen spinach
    • phyllo dough

    Spread the spinach filling evenly over the phyllo. Cover it with the remaining phyllo dough sheets.

  8. Fold
    • phyllo dough
    • butter

    Fold the overhanging phyllo over the top. Pour 1/2 cup melted butter evenly over all of the pastry.

  9. Cut
    • phyllo dough
    • butter

    Cut the unbaked spanakopita into 8 portions with a knife. Let it stand for 5 minutes so the butter absorbs into the phyllo.

  10. Bake
    • phyllo dough
    • butter
    • frozen spinach

    Bake for 40 to 45 minutes until the phyllo is deeply golden and crisp. Rest for 10 minutes before serving.

Easy Spanakopita by @feelgoodfoodie

1h5

8 servings

🫓

450 g

Phyllo dough

🥬

570 g

Frozen spinach

🧀

230 g

Feta

🧅

Onions

🧂

3 g

Salt

⚫

1 g

Pepper

🧈

110 g

Butter

🥚

1 large

Egg

🍋

5 ml

Lemon zest

Preparation Steps

  1. Step 1/10

    Preheat the oven to 350°F (175°C). Lightly butter a 9 x 13-inch casserole dish.

    🧈butter
    🍳9 x 13-inch casserole dish
    🖌️pastry brush

  2. Step 2/10

    Thaw 20 oz frozen spinach in the microwave. Drain it in a colander without pressing it dry.

    🥬frozen spinach
    🧺colander

  3. Step 3/10

    Dice 1 yellow onion. Place it in a large mixing bowl with the thawed spinach.

    🧅yellow onion
    🥬frozen spinach
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  4. Step 4/10

    Crumble in 8 oz feta cheese. Add 1 teaspoon lemon zest, 1 egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

    🧀feta cheese
    🍋lemon zest
    🥚egg
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/10

    Mix the filling until evenly combined. Set the spinach mixture aside.

    🥬frozen spinach
    🧀feta cheese
    🧅yellow onion
    🍋lemon zest
    🥚egg
    🧂salt
    ⚫black pepper
    🥣mixing bowl

  6. Step 6/10

    Lay half of the 16 oz phyllo dough sheets in the casserole dish. Let the excess pastry hang over the edges.

    🫓phyllo dough
    🍳9 x 13-inch casserole dish

  7. Step 7/10

    Spread the spinach filling evenly over the phyllo. Cover it with the remaining phyllo dough sheets.

    🥬frozen spinach
    🫓phyllo dough
    🍳9 x 13-inch casserole dish

  8. Step 8/10

    Fold the overhanging phyllo over the top. Pour 1/2 cup melted butter evenly over all of the pastry.

    🫓phyllo dough
    🧈butter
    🍳9 x 13-inch casserole dish
    🖌️pastry brush
    🥄measuring cups

  9. Step 9/10

    Cut the unbaked spanakopita into 8 portions with a knife. Let it stand for 5 minutes so the butter absorbs into the phyllo.

    🫓phyllo dough
    🧈butter
    🍳9 x 13-inch casserole dish
    🔪knife

  10. Step 10/10

    Bake for 40 to 45 minutes until the phyllo is deeply golden and crisp. Rest for 10 minutes before serving.

    🫓phyllo dough
    🧈butter
    🥬frozen spinach
    🧀feta cheese
    🍳9 x 13-inch casserole dish

Composition

Ingredients

Types

Grains, Bakery, Vegetables, Herbs and Spices, Fats and Oils, Dairy, Eggs

Ingredients

Phyllo dough, Frozen spinach, Feta, Onions, Salt, Pepper, Butter, Egg, Lemon zest

Notes

Butter (melted, poured on top), Egg (mentioned as part of the filling mix), Lemon zest (mentioned as part of the filling mix)

Allergens

Gluten, Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

315 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 29g, Fat: 18g, Fiber: 3g, Sugar: 3g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 3mg, Potassium: 430mg, Sodium: 610mg

Vitamins

Vitamin A: 510mcg RAE, Vitamin C: 12mg, Vitamin K: 370mcg, Folate: 110mcg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

9 x 13-inch casserole dish, mixing bowl, colander, chef's knife, cutting board, pastry brush, measuring cups, measuring spoons, knife

Appliances

Oven, Microwave

Type

Type

Type Of Dish

Main Course, Appetizer, Side Dish

Occasions

Lunch, Dinner, Potluck, Holiday, Party

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Crispy, Flaky, Tender, Creamy

Flavors

Savory, Salty, Tangy, Buttery, Herbaceous

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 4 days (Cool completely before storing,Store in an airtight container,Reheat in oven for best crispness), freezer : 3 months (Wrap portions tightly,Store in a freezer-safe container,Reheat from thawed or frozen in oven)