Spinach and Feta Phyllo Pie — Spanakopita
Around 30% fewer calories and significantly lower saturated fat, feta reduced by a third and full-fat Greek yoghurt added to bind the filling in place of extra cheese, with the authentic spinach, dill, nutmeg, and crisp filo layers of the classic Greek pie.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wilt spinach in batches in a dry hot pan, squeeze out excess moisture, roughly chop. Dice half an onion and garlic clove, slice scallion, chop dill and parsley. Mix spinach, feta, yoghurt, eggs, onion mixture, dill, parsley, nutmeg; season well with salt and pepper.
Saute
Heat 0.5 tbsp olive oil in a small pan over medium heat. Cook diced onion and scallion for 3 to 4 minutes until softened. Add minced garlic, cook 1 minute until fragrant. Set aside to cool completely before mixing into filling.
Build 1
Preheat oven to 180°C/350°F. Lightly oil a 20cm baking dish. Layer 2 to 3 filo sheets in the base, brushing each lightly with olive oil-water mixture. Allow edges to overhang the dish.
Build 2
Spread spinach and feta filling evenly over the filo base layer. Layer remaining 2 to 3 filo sheets over top, brushing each lightly. Fold in overhanging edges, scrunch top layer slightly for texture.
Bake
Score the top lightly into portions with a sharp knife. Bake at 180°C for 30 to 35 minutes until deep golden and crisp on top.
Rest and plate
Remove from oven, rest 5 to 10 minutes. Slice along scored lines and plate warm, serving 1 piece per person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.