Enjoy this delicious take on the classic Greek pastry from Egg Farmers of Ontario. Spinach, feta, ricotta and fresh seasonings are wrapped in phyllo pastry to make a crispy appetizer or a light meal. Serve with fresh tzatziki.
Follow along with the Eggs Farmers of Ontario:
Spanakopita
Servings 36 pieces
Ingredients
- 2 cups (500 mL) chopped frozen spinach, thawed and squeezed to remove liquid
- 1 cup (250 mL) crumbled feta cheese
- ½ cup (125 mL) ricotta cheese
- ½ cup (125 mL) chopped fresh parsley
- ½ cup (125 mL) chopped green onion
- ¼ cup (60 mL) chopped fresh dill
- 2 tbsp (30 mL) chopped fresh mint leaves
- ½ tsp (2 mL) ground nutmeg
- ¼ tsp (1 mL) each salt and pepper
- 3 eggs
- 3 cloves garlic minced
- Zest and juice of 1 small lemon
- 12 sheets phyllo pastry thawed according to package instructions
- ¼ cup (60 mL) unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper; set aside.
- In a large bowl, stir together spinach, feta, ricotta, parsley, onion, dill, mint, nutmeg, salt, pepper, eggs, garlic, lemon zest and juice until fully combined.
- Unroll phyllo sheets and cover with damp tea towel to prevent drying out. Place one phyllo sheet on work surface and brush lightly with butter. Top with a second sheet and brush lightly with butter. Cut lengthwise into 6 long even strips.
- Working with one phyllo strip at a time, spoon 1 tbsp (15 mL) of filling near the bottom corner of strip. Fold the end at an angle over the filling to form triangle. Continue folding to end of pastry, alternating to each side creating a triangle. Place seam side down, on prepared baking sheet. Brush top with butter. Repeat with remaining phyllo pastry, filling and butter.
- Bake for 25 to 30 minutes until pastry is crisp and golden.
Notes
Nutrients per serving (2 pieces): 110 calories, 7 g total fat, 220 mg sodium, 8 g carbohydrates, 1 g fibre, 1 g sugars, 4 g protein.