Spanakopita
This Greek classic is absolutely delicious; it's a phyllo pastry filled with spinach, feta, ricotta and some delicious garlic. I love to make these myself because nothing compensates for the simple and fresh ingredients. They're actually fairly simple to make, and I have tons of tips, pictures, and even a short video showing you how to fold them up.
Equipment
- pastry brush
- nonstick pan
Ingredients
- 8 cups fresh spinach (12 oz)
- 1 1/2 cups feta
- 1 tsp salt
- 1/2 tsp black pepper
- 10 cloves garlic finely minced
- 1 tsp lemon zest
- 3/4 cup ricotta cheese whole milk (6 oz)
- 3 tbsp olive oil for brushing the phyllo
- 20 sheets phyllo pastry 8" x 12"
Instructions
- Preheat your oven to 400ºF. Wilt the spinach in a nonstick pan with nothing else in it until softened. Place in a sieve or colander and press with a paper towel until the water has been squeezed out.
- Chop the wilted spinach and add to a bowl with the feta, salt, pepper, lemon zest, garlic, and ricotta cheese. Set aside.
- Lay out one sheet of phyllo pastry and brush with olive oil. Place another sheet on top and continue layering until you have four sheets.
- Cut four rectangles, so that they are 3" x 8". Place a heaping tablespoon of filling at one end, then fold. Find detailed instructions, pictures, and a video above.
- Bake the spanakopita in your oven for 20-25 minutes. Enjoy!
Notes
- Macros: 6.2 g fat, 15.8 g carbohydrates, 4.7 g protein
- Find extra tips including pictures, a video, and suggestions for what to pair these with for dinner in my blog post above.