Name: Spanakopita (Spinach Pie)
Total time: 125 min
Ingredients: 1 tablespoon extra-virgin olive oil plus 3/4 cup, divided; 1 medium red onion, sliced; 3 spring onions or scallions, coarsely chopped; 2 cloves garlic, peeled; 2.25 pounds spinach, trimmed and coarsely chopped; 1 (1 pound) package phyllo dough, thawed in the refrigerator if necessary; 12 ounces Greek feta cheese, crumbled; 2 large eggs, lightly beaten; 1 cup coarsely chopped fresh hartwort or chard; 1 cup coarsely chopped fresh chervil or parsley; 0.25 cup coarsely chopped fresh dill; Pinch of freshly grated nutmeg; Ground pepper to taste

Spanakopita (Spinach Pie)

Crisp phyllo layered with herb-flecked spinach and salty bits of feta yields a hearty and satisfying vegetarian main course. Hartwort grows wild in Greece and is often cooked with other greens in dishes like spanakopita, the classic savory spinach pie that's become popular well outside Greece's borders.

By Anna Dimitriadou

Published on April 26, 2022

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Spanakopita (Spinach Pie) — Photo: Leigh Beisch

Active Time:

45 mins

Total Time:

2 hrs 5 mins

Servings:

Nutrition Profile:

Healthy Pregnancy Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

1 tablespoon extra-virgin olive oil plus 3/4 cup, divided
1 medium red onion, sliced
3 spring onions or scallions, coarsely chopped
2 cloves garlic, peeled
2 ¼ pounds spinach, trimmed and coarsely chopped
1 (1 pound) package phyllo dough, thawed in the refrigerator if necessary
12 ounces Greek feta cheese, crumbled
2 large eggs, lightly beaten
1 cup coarsely chopped fresh hartwort or chard
1 cup coarsely chopped fresh chervil or parsley
¼ cup coarsely chopped fresh dill
Pinch of freshly grated nutmeg
Ground pepper to taste

Directions

Heat 1 tablespoon oil in a large skillet or large pot over medium-high heat. Add red onion, spring onions (or scallions) and garlic. Cook, stirring often, until softened, about 4 minutes. Working in batches, add spinach to the pan and cook, tossing, until wilted and all the liquid has evaporated, 15 to 25 minutes total. Transfer to a bowl, discard the garlic and let the spinach cool completely, about 25 minutes.
Meanwhile, preheat oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.
Unroll phyllo sheets and carefully place them between 2 damp kitchen towels. (This helps prevent the sheets from tearing.)
Add feta, eggs, hartwort (or chard), chervil (or parsley), dill, nutmeg and pepper to the spinach mixture and stir until combined.
Place the remaining 3/4 cup oil in a small bowl for drizzling. Transfer 1 tablespoon of the oil to a separate small bowl; reserve for brushing the border. Lay the first phyllo sheet on the bottom of the prepared pan, letting it drape over the sides. Drizzle with about 1 1/2 teaspoons oil. (Do not brush the phyllo; you don't want the sheets to stick to one another. Drizzling makes the phyllo crunchier!) Repeat with 3 more phyllo sheets.
Spread the filling evenly over the phyllo base. Drizzle the filling with about 1 1/2 teaspoons oil. Cover the filling with the remaining phyllo sheets, drizzling each sheet with a little oil. Gently tuck in the overhanging sheets to create a border. Brush the border with the reserved 1 tablespoon oil. Score the surface with a sharp knife, marking 12 rectangles and cutting just down to the filling. Drizzle the top with the remaining oil.
Bake until the pie is golden brown and the filling is hot, 55 to 60 minutes. Let cool for at least 15 minutes before cutting.

Nutrition Facts (per serving)

364	Calories
24g	Fat
26g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 364
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 3g	11%
Total Sugars 2g
Protein 10g	20%
Total Fat 24g	31%
Saturated Fat 7g	35%
Cholesterol 56mg	19%
Vitamin A 6324IU	126%
Vitamin C 33mg	37%
Vitamin D 11IU	3%
Vitamin E 2mg	13%
Folate 77mcg	19%
Vitamin K 524mcg	437%
Sodium 530mg	23%
Calcium 243mg	19%
Iron 5mg	28%
Magnesium 79mg	19%
Potassium 123mg	3%
Zinc 1mg	9%
Vitamin B12 1mcg	42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.