Spanakopita
Originally submitted by Mary Kessler and modified by Kaboose.com
Average User Rating:
These Greek-inspired spinach and feta phyllo triangles, made with light and flaky layers of buttered phyllo, spinach, dill and feta, make for wonderful appetizers for any special occasion.
Ingredients
- 1/2 cup vegetable oil
- 2 large onions, chopped
- 2 (10 ounce) packages frozen chopped spinach, thawed, drained and squeezed dry
- 2 tablespoons chopped fresh dill
- 2 tablespoons all-purpose flour
- 2 (4 ounce) packages feta cheese, crumbled
- 4 eggs, lightly beaten
- Salt and pepper to taste
- 1-1/2 (16 ounce) packages frozen phyllo dough, thawed
- 3/4 pound butter, melted
Cooking Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Mix in spinach, dill and flour. Cook approximately 10 minutes, or until most of the moisture has been absorbed. Remove from heat. Mix in feta cheese, eggs, salt and pepper.
- Lay phyllo dough flat and brush with butter. Place a small amount of spinach mixture onto each piece of dough. Fold phyllo into triangles around the mixture. Brush with butter.
- Place filled phyllo dough triangles on a large baking sheet. Bake in the preheated oven 45 to 60 minutes or until golden brown.
Nutrition Facts
Servings per Recipe: 27
Amount Per Serving
- calories: 282cal
- total fat: 21.3g
- cholesterol: 79mg
- sodium: 499mg
- carbohydrates: 16.4g
- fiber: 1.3g
- protein: 6.8g
Preparation Time: 30 min.
Cooking Time: 45 min.
Ready In:
Servings: 27
Cooking Time: 45 min.
Ready In:
1 hour 15 min.
Servings: 27
