Greek Spinach Pie Spanokopita Recipe

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Servings: 6

Ingredients

Cost per serving $1.38 view details

Directions

  1. Cook the spinach in a little water till tender. Drain and mix with cheeses, Large eggs, onion, parlsey, and spices. Heat butter or possibly margarine. Brush bottom of shallow oblong pan (12x7) with a little of it, saving rest for phyllo. Cut phyllo sheets in half. Gently separate a half sheet and place in bottom of pan, folding edges over to fit bottom. Brush lightly with melted butter and repeat with 11 more half sheets. (cover unused phyllo with damp towel while working so they do not dry out). Spread spinach mix over phyllo dough in the pan. Place remaining 12 half sheets of phyllo over, butering each as you did before and tucking in edges to fit as a neat cover over filling. Leftover phyllo can be refrozen. Bake covered 25 min at 350. Uncover and bake 5-10 min longer till golden.
  2. Let stand 10 min before cutting into squares to serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 143g
Recipe makes 6 servings
Calories 285  
Calories from Fat 220 77%
Total Fat 24.92g 31%
Saturated Fat 15.01g 60%
Trans Fat 0.0g  
Cholesterol 173mg 58%
Sodium 762mg 32%
Potassium 242mg 7%
Total Carbs 4.86g 1%
Dietary Fiber 0.8g 3%
Sugars 2.96g 2%
Protein 11.55g 18%
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