Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.
Spanakopita is a vegetarian Greek main dish or appetizer that consists of crispy baked phyllo dough stuffed with feta cheese and spinach.
Servings and Ingredients
|1 tbsp. Gustare Vita olive oil|
|½ c. white onion, finely chopped|
|2 clove(s) garlic, minced|
|2 Hy-Vee large eggs, lightly beaten|
|1 ½ tbsp. fresh dill, chopped, plus additional fronds for garnish|
|1 tsp. lemon zest, plus additional for garnish|
|¼ tsp. Hy-Vee salt|
|2 (10-oz. each) pkgs. Hy-Vee frozen chopped spinach, thawed and squeezed dry|
|2 (4-oz. each) containers Soiree traditional feta cheese crumbles|
|½ c. fresh Italian parsley, chopped|
|12 sheet(s) frozen phyllo dough, thawed to room temperature|
|Hy-Vee butter-flavored cooking spray|
|Hy-Vee pine nuts, toasted, for garnish|
Things To Grab
- Baking sheet
- Parchment paper
- Small skillet
- Medium bowl
Heat oil in a small skillet. Add onion and garlic. Cook and stir over medium heat for 2 to 3 minutes or until softened; cool. Meanwhile, combine eggs, dill, lemon, and salt. Stir in spinach, feta cheese, parsley, and onion mixture until well-combined.
To assemble, place 1 sheet of phyllo dough vertically on the prepared baking sheet; lightly spray with cooking spray. Repeat layering, rotating phyllo dough at 1-, 3-, and 5-o'clock positions.
Spoon spinach mixture in center of phyllo and spread in a 7-inch circle. Carefully fold phyllo over spinach, keeping the center exposed. Cover center with foil. Spray outside of phyllo dough with cooking spray.
Bake 50 to 60 minutes or until phyllo is lightly golden brown. Remove foil. Serve warm or at room temperature. Garnish with dill fronds, pine nuts, and/or lemon zest, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 50mg
- Sodium: 510mg
- Total Carbohydrates: 14g
- Protein: 7g