Baking
🌍 Public
🥜 Allergy aware
Spanakopita (Spinach-Feta Pocket)
Crispy filo pastry pockets with spinach and feta — Greek classic.
🥜 Allergies considered in this recipe:
🥛 Kuhmilch🌾 Gluten🥚 Ei
Source / link: Griechische Küche
Ingredients
Amounts adjust automatically.
| 800 g | leaf spinach |
| 300 g | feta (soy-free: Bedda/Vemondo) |
| 2 Stück | onions |
| 2 Stück | garlic cloves |
| 2 Stück | eggs (optional) |
| 1 Bund | dill (fresh) |
| 1 Packung (ca. 500 g) | filo dough (egg-free) |
| 100 ml | olive oil (or melted vegan butter) |
| je 1 Prise | salt, pepper, nutmeg |
Preparation
- 1Wash the spinach and let it wilt in a pot. Drain, squeeze out, and roughly chop.
- 2Sauté onions and garlic in olive oil until translucent, add spinach.
- 3Let cool, mix with crumbled feta, dill, egg (optional), and seasonings.
- 4Preheat oven to 180 °C.
- 5Brush filo sheets individually with oil, layer 2–3 sheets each, and spread the filling on top.
- 6Roll up or fold into triangles, brush with oil.
- 7Bake for about 35–40 minutes until golden brown and crispy. Serve warm.
Notes & tips
Note: Contains cow's milk (feta) + gluten (filo) + possibly egg (filling). Filo can be egg-free (check). Replace feta with Vemondo Greek Style/Bedda, omit egg. Soy-free with plant-based feta substitute.
Nutrition
estimated per serving- Calories
- 374 kcal
- Protein
- 15 g
- Fat
- 30 g
- Carbs
- 15 g
– = ingredient not in nutrition database (estimate incomplete)