Health & Diet

Flaky Phyllo Spanakopita

READY IN: 1hr 15minsYIELD: 1 9×13 pan


  • 2tablespoonsolive oil
  • 2cups minced onions
  • 5mediumgarlic cloves, minced
  • 12 teaspoonsalt
  • 1teaspoonoregano
  • 1teaspoonbasil
  • 3 (500 g) bags frozen chopped spinach, defrosted
  • 2 -3cups crumbled feta cheese (about 1 lb)
  • 1cupsour cream
  • black pepper, to taste
  • 12 – 1lbbutter, for the filo
  • 1lbphyllo pastry, leaves(approx. 20 leaves, thoroughly defrosted)
  • 3eggs, beaten

    Serving Size: 1 (403) g

    Servings Per Recipe:8

    Calories: 657.7

    Calories from Fat 417 g 63 %

    Total Fat 46.4 g 71 %

    Saturated Fat 25.5 g 127 %

    Cholesterol 179.1 mg 59 %

    Sodium 1231.2 mg 51 %

    Total Carbohydrate44.7 g 14 %

    Dietary Fiber 7.3 g 29 %

    Sugars 5.7 g 22 %

    Protein 19.9 g 39 %


  • Preheat oven to 375°F Butter a 9 by 13 inch baking pan.
  • Make sure the spinach is thoroughly defrosted.Squeeze the spinach, handful at a time, to remove excess liquid.Put squeezed spinach into a large bowl.
  • Heat 1 Tbsp olive oil in a pan. Add onion, salt, and herbs, and sauté for about 5 minutes, or until the onion softens. Add garlic and stir for another minute tops. Remove from heat.Add to spinach, and mix inches.
  • Mix in the cumbled feta. Taste to correct seasonings, adding lots of black pepper (and some salt).Add in the eggs and sour cream.
  • Place a sheet of filo in the buttered pan, letting the pastry edges climb up the sides. Brush generously with butter, and add another sheet. Keep going until you have a pile of 8 buttered sheets. Add half the filling, spreading it to the edges, then repeat with 8 more sheets of buttered filo, followed by the remaining filling. Layer the rest of the filo over the filling, brushing butter in between. Butter the top, tuck in the edges, and bake uncovered for about 45 minutes or until golden and crispy (sometimes it’s been closer to an hour). Cut into squares and serve hot or warm.
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