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Recipe Summary

prep:
25 mins
cook:
10 mins
bake:
45 mins
stand:
10 mins
total:
1 hr 30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring phyllo dough to room
    temperature (keep in package). Unroll
    and place a damp paper towel on top of
    sheets. Heat oven to 350°.

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  • Meanwhile, heat oil in a large sauté pan
    over medium heat. Add onion and cook
    5 minutes. Add spinach (in batches, if
    necessary). Cook 5 minutes or until just
    wilted. Transfer to a bowl to cool slightly.
    Drain excess liquid by gently pressing
    mixture. Roughly chop and return to
    bowl. Stir in eggs, cheese, mint, oregano,
    nutmeg, salt and pepper. Set aside.

  • Brush a 13 x 9-inch pan with a bit of the
    melted butter. Place a phyllo sheet on
    bottom of pan; brush with more melted
    butter. Continue layering sheets,
    brushing each with butter, until there is a
    stack of 10. Spread spinach mixture
    evenly on top (drain before doing so if
    more liquid has accumulated). Layer the
    remaining 10 sheets, brushing each with
    butter. Score spanakopita into 12 squares.
    Bake at 350° for 45 minutes or until
    golden. Let stand 10 minutes, then slice
    into squares along scored lines.

Nutrition Facts

212 calories; fat 13g; cholesterol 65mg; saturated fat 7g; carbohydrates 17g; insoluble fiber 4g; protein 8g; sodium 537mg.
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