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Favourite Mushroom Spanakopita

 

Spanakopita recipe
57

Yield

10

servings

Prep

20

min

Cook

20

min

Ready

45

min

 

Ingredients

salt
*
1 onions
chopped
*
½ pound mushrooms
sliced
1 garlic cloves
minced
*
6 large eggs
½ pound feta cheese
½ cup Parmesan cheese
grated
¼ cup parsley leaves
chopped
1 teaspoon oregano
1 pound phyllo (filo) pastry sheets

Directions

If using fresh spinach, wash the spinch and remove the rough stems. Place in large bowl and sprinkle heavily with salt.

Rub the salt into the leaves by thakin them up, a bunch at a time, and rubbing them between your hands; the volume of spinach will decrease drastically as you do.

Tear the sponach up as you do this. Rinse the salt off thoroughly and dry the spinach, squeezing it in bunches in a towel.

Sauté the onion and mushrooms in a little olive oil and butter with the garlic and salt and pepper to taste. When both onions and mushrooms are tender remove from heat.

Beat the eggs in a large bowl and crumble in the feta, add the parmesan, then the spinach, onions, mushrooms, stir in the parsley, organo, rosemary, some freshly ground pepper, and a little salt (remembering the feta is very salty.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 127g (4.5 oz)
Amount per Serving
Calories 27140% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 152mg 51%
Sodium 594mg 25%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 6%
Sugars g
Protein 26g
Vitamin A 8% Vitamin C 6%
Calcium 20% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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