Description
A show-stopping, hand-held twist on the classic Greek spanakopita, featuring crisp phyllo and a savory spinach-feta filling.
Ingredients
Scale
- 1 lb (450 g) fresh spinach
- 1 tbsp olive oil
- 1 small diced onion
- 2 cloves minced garlic
- 8 oz (225 g) crumbled feta
- 2 beaten eggs
- 2 tbsp chopped dill or parsley
- Salt and pepper to taste
- 8–10 phyllo sheets (9 x 14 in)
- 3–4 tbsp melted butter or olive oil
- Sesame or nigella seeds (optional)
Instructions
- Wilt spinach in a hot skillet with olive oil, onion, and garlic. Drain and squeeze out excess liquid.
- Mix spinach with feta, eggs, dill, salt, and pepper.
- Brush phyllo sheets with melted butter or oil, layering them as you go.
- Spoon spinach filling along one long edge and roll into a log.
- Coil the log into a spiral on a parchment-lined baking sheet.
- Brush the top with more butter and sprinkle with seeds, if desired.
- Bake at 375°F (190°C) for 30–35 minutes until golden and crisp.
Notes
Cooling the filling completely before assembly prevents soggy phyllo. For a lighter crisp, consider using a mix of olive oil and butter.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 wedge
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg