Spanakopita
Crisp layers of filo enclosing a spinach and feta filling, a classic of the Greek family table.
✍️ Veg.Pub EditorialPublished 2026-05-18👁 52 views
Calories
380
kcal
Servings
4
Prep time
60
min
Diet
ovo-lacto
🧺 Ingredients
- Spinach500g
- Feta cheese200g
- Onion1
- Eggs2
- Filo pastry8 sheets
- Olive oil4 tbsp
- Fresh dill and parsley1 handful · Swap: 1 tsp dried dill
- Salt and black pepperto taste
👩🍳 Steps
- 1Soften the chopped onion, add the spinach and cook until wilted, then cool and squeeze out all the liquid.
- 2Mix the spinach, crumbled feta, beaten eggs, dill and parsley into a filling and season with salt and pepper.
- 3Brush a baking dish with oil, lay a sheet of filo and brush it, repeating to layer 4 sheets as the base.
- 4Spread the spinach filling evenly, then layer 4 more oiled filo sheets on top, brushing the top generously.
- 5Score the surface into portions and bake at 180C for about 35 minutes until golden and crisp.
- 6Let it cool slightly, then cut into pieces to serve with a crisp crust and savory filling.
📊 Nutrition
| Protein | 13g |
| Iron | 4mg |
| Calcium | 240mg |
| Fiber | 4g |
Introduction
Spanakopita is the most beloved savory pie of Greece, crisp filo enclosing spinach and feta, common at both festivals and everyday meals.
Wellness Benefits
- Spinach nourishes the blood with iron and is rich in folate and vitamin K, a leafy green for all seasons.
- Feta and eggs add calcium and high-quality protein, complementing the spinach.
- Neutral and mild overall, it makes a balanced main course.
Nutrition Highlights
- Spinach and cheese together provide iron and calcium.
- Eggs contribute complete protein and a range of vitamins.
Tips
- Squeeze the spinach truly dry or the pastry will go soggy.
- Filo dries fast, so keep spare sheets under a damp cloth while you work.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
