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Spanikopita

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Submitted by chavo

A scrumptious appetizer made with a delicious spinach filling everyone will love.

YIELD

4 servings

PREP

30 min

COOK

20 min

READY

50 min

Ingredients

Spinach filling
½ 118
CUPS ML VEGETABLE OIL
1 1
PACKAGE PACKAGE SPINACH, FROZEN
chopped, thawed
1 5
TEASPOON ML DILL WEED
1 1
CLOVE CLOVE GARLIC
1 1
SMALL SMALL TOMATOES
diced
8 231.2
OUNCES ML/G FETA CHEESE
crumbled
6 173.4
OUNCES ML/G CREAM CHEESE
softened
1 1
X X BLACK PEPPER
freshly ground *
Phyllo dough
½ 226.8
1 237
CUP ML BUTTER
melted

Directions

PREPARE DOUGH - Thaw according to pkg instructions (may be refrozen). Cut Phyllo dough into 6"x9” strips; cover w/wax paper with a damp towel over all.

If dough gets too wet or dry, it will be unworkable - but it’s not difficult once you get used to it.

PREPARE FILLING - In oil, sauté spinach, dill garlic & tomato until tender. Add cheeses & pepper. Mix thoroughly until ingredients are hot; cool slightly.

ASSEMBLY - Brush 1 strip of Phyllo dough (it’s VERY thin, don’t worry if it tears a little) with melted butter.

Place one tablespoon of filling at 1 end. Fold into small triangles (as if folding a flag). Continue folding triangle over & over to end of Phyllo strip. Brush top w/melted butter. Repeat for each strip.

*** Bake in preheated 350℉ (180℃) oven for 15 to 20 min. or until tops are lt. brown. ***May be frozen at this point - freeze 1 layer on cookie sheet, store in freezerproof bag--handy to have!!! I have received many compliments with these!

* not incl. in nutrient facts Arrow up button

Comments


Dawna & Mike

If you want to cut calories on this dish cottage cheese can be used or ricota. You may brush your phyllo with olive oil rather than butter. A nice twist is to use finely chopped sundried tomatoes and fresh basil

 

 

Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 1086 83% from fat
 % Daily Value *
Total Fat 100g 154%
Saturated Fat 49g 243%
Trans Fat 0g
Cholesterol 202mg 67%
Sodium 1187mg 49%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 14%
Sugars g
Protein 31g
Vitamin A 180% Vitamin C 7%
Calcium 32% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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