Starters
Spanakopita – Greek spinach and feta pie
Spinach, feta, dill and spring onion are hidden inside the crispy phyllo layers. The pie is suitable as a main course or served in pieces.
75 minDifficulty: medium
Servings in this printout: 6
Ingredients
Servings
- 500 g fresh spinach
- 4 piece spring onionsshredded
- 250 g feta cheesecrushed
- 2 piece eggbeaten
- 15 g fresh dillshredded
- 160 g filo pastry
- 100 ml olive oilFor greasing filo
- 0.5 tsp black pepper
Method
- Heat the oven to 190 degrees. Briefly blanch the spinach or wilt it in a frying pan. Cool and squeeze out the liquid thoroughly.
- Mix spinach, spring onion, feta, eggs, dill and pepper.
- Oil the baking dish. Place four filo pastry sheets one at a time in the pan, brush each one lightly with oil.
- Spread the filling in the pan. Cover with the remaining filo sheets, grease the layers with oil and fold the edges in.
- Slice the portion pieces on the surface and bake for 35–40 minutes until the surface is crispy and golden brown. Let rest for 10 minutes.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 16.15 g
- Total carbohydrates (incl. fibre and polyols)
- 19.2 g
- Protein
- 14.23 g
- Fat
- 26.75 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- spring onions · The amount is missing or could not be verified.
- filo pastry · A suitable GI value was unavailable for this ingredient.
Notes
- Keep unused filo sheets under a damp cloth so they don't dry out.