Homemade Spanakopita

Homemade Spanakopita

7
momuv2dox 1

"My father and mother survived World War II and immigrated to America. They used food and tradition to overcome their struggles and raise a healthy, joyous family. It's the good memories I have of bringing family together -- and family is of number-one importance to me."

Ingredients

1 h 30 m {{adjustedServings}} servings 415 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 1027 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the spinach, eggs, dill, onion, feta cheese, cottage cheese, and black pepper into a large bowl, and mix well.
  3. Place 2 sheets of phyllo dough into the bottom of a 9x13-inch baking dish, and drizzle with about 1 tablespoon of olive oil; top with 2 more sheets of phyllo dough. Spread the spinach filling evenly over the sheets of phyllo, pat it down gently, and top with 2 more sheets of phyllo. Drizzle with 1 more tablespoon of olive oil, and top with the remaining 2 phyllo sheets. Drizzle with remaining 1 tablespoon olive oil.
  4. Bake in the preheated oven until the top is browned and the filling is set, about 1 hour. To serve, cut into squares and top each square with a dollop of sour cream.
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Reviews

7
  1. 7 Ratings

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Made recipe as is, but used fresh spinach. It came out excellent and very tasty. Thanks!

My Polish Mom used to make this for my Greek Dad - only she was of a creative turn and couldn't just follow a recipe. She would make it into individual crispy phyllo triangles and for years I th...

I made this recipe as is except I used dried dill. I found it rather bland. One child described it as "awful." The other child picked at it and ate a bit. My husband liked it. Perhaps fresh...