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Greek Spinach Pie (Spanikopita)
By Carol in Cabo on August 27, 2010
Photo by Nancy's Pantry
1 Reviews
- Prep Time: 30 mins
- Total Time: 50 mins
- Serves: 6-8, Yield: 1.0 pie
Photo by Nancy's Pantry
About This Recipe
"A tasty and easy version of the classic greek spinach cheese pie, an excellent main course."
Ingredients
- 1 (16 ounce) packages of prepared phyllo dough, thawed
- 1 (15 ounce) bags frozen spinach, thawed and drained
- 195 g feta cheese
- 350 g cottage cheese
- 190 g cream cheese
- 2 eggs
- 1 white onion, chopped
- 1 bunch fresh dill, chopped
- 1 cup butter, melted
Directions
- Preheat oven to 350 degrees.
- Drain spinach, using a paper towel squeeze all moisture out.
- Saute onion in a bit of olive oil until golden brown.
- Drain cottage cheese.
- Chop up or crumble cheeses.
- In a large bowl mix cheeses, spinach, onion, eggs and dill. Set aside.
- Remove half the phyllo from the package. Cover with damp cloth. Lay one sheet of dough in a 9X13 baking dish, brush with melted butter. Repeat until the half of the dough has been used. Pour on the spinach/cheese mixture and level with spatula. Top with remaining half of the phyllo dough, brushing each sheet with butter.
- Bake for 20 minutes or until golden brown and 'puffy'.
- Cut and serve. This is for main course, you can also do in small triangles of dough for an appetizer, but that's too much work for me!
- This freezes very well.
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Greek Spinach Pie (Spanikopita) (cont.)
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Nutrition Facts
Serving Size: 1 (267 g)
Servings Per Recipe: 6
- Amount Per Serving
- %
- Calories 810.4
- Calories from Fat 521
- 64%
- Amount Per Serving
- %
- Total Fat 57.8g
- 89%
- Saturated Fat 33.2g
- 166%
- Cholesterol 218.3mg
- 72%
- Sugars 5.6 g
- Sodium 1422.6mg
- 59%
- Total Carbohydrate 49.8g
- 16%
- Dietary Fiber 4.0g
- 16%
- Sugars 5.6 g
- 22%
- Protein 24.6g
- 49%
Reviews
-
"This is a great recipe and it's easy to make. Thanks for helping me get over the intimidation of working with phyllo dough. DH really liked this dish and I can see where it could be a nice appetizer or be served as a light meal. Will definitely make this dish again. Made for Fall PAC, 2012."
By Nancy's Pantry on October 30, 2012 | 1344365
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