This Homemade Spanakopita Recipe Is Crispy, Savory + Cheesy
We use store-bought phyllo dough for easy prep and extra flaky pie crust
Take your tastebuds to Greece with a savory, comforting slice of this homemade spanakopita recipe. Spanakopita, meaning “spinach pie” in Greek, is a traditional dish that features layers of flake phyllo pastry filled with a mixture of spinach, feta cheese, onions and herbs. With its origins rooted in ancient Greece, spanakopita has become a popular appetizer, snack or side dish. We think it certainly showcases the Mediterranean’s bounty, with fresh spinach and tangy feta cheese taking center stage alongside aromatic herbs like dill and parsley.
Spinach, the star ingredient, has a ton of nutritional value (learn how to keep it fresh longer). Making it a part of your diet can support bone health, vision, cell protection and DNA synthesis.
When preparing this spanakopita recipe, have some patience with your phyllo dough. Be sure to thaw it properly and handle it gently to prevent tearing. Layering the phyllo dough sheets with melted butter or olive oil adds richness and helps achieve a crisp, golden crust.
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Total Time
Prep Time
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Ingredients
- 2 (4.4 oz.) cups minute brown rice, 8.8-oz. pkg.
- 2 (12 oz.) pkgs. frozen chopped spinach, thawed, squeezed dry
- 1 (6 oz.) cont. crumbled garlic-andherb feta cheese
- 3 eggs, beaten
- ¼ cup chopped fresh dill
- 11 (14"x9") sheets phyllo dough, from 16-oz. pkg., thawed if frozen
- Sesame seeds (optional)
Instructions
Heat oven to 375°F. Coat 8"x3" springform pan with cooking spray. Cook brown rice according to package directions; let cool. In bowl, combine chopped spinach, feta cheese, eggs, fresh dill, 1⁄2 tsp. salt, 1⁄4 tsp. pepper and rice until blended.
Place 1 sheet of phyllo dough on sheet of waxed paper; coat dough with cooking spray (keep remaining phyllo covered with damp kitchen towel until ready to use).
Layer 7 phyllo sheets on top, coating each sheet with cooking spray and placing corners at different angles to create a solid round sheet of dough.
Remove phyllo round from wax paper. Fit round into pan. Lightly press spinach filling on top. Fold edges of dough over filling; layer remaining phyllo sheets with cooking spray. Cut out 8" round; place on top of filling. Coat with cooking spray. If desired, sprinkle with seeds. Bake on baking sheet until filling is just set and dough is golden, 40–45 min. Let stand 10 min. before slicing.
Nutrition
- Calories: 240
- Energy: # gram
- Fat: 9 gram
- Saturated Fat: 4 gram
- Protein: 11 gram
- Carbohydrate: 28 gram
- Fiber: 3 gram
- Cholesterol: 90 mg
- Sugar: 1 gram
- Added Sugar: # gram
- Sodium: 510 mg
- Potassium: # mg
