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Spanakopita (Spinach-Feta Pocket)
by @NomNomCrispy filo pastry pockets with spinach and feta — Greek classic.
Source / link: Griechische Küche
Ingredients
Amounts adjust automatically.
| 800 g | leaf spinach |
| 300 g | feta (vegan) |
| 2 Stück | onions |
| 2 Stück | garlic cloves |
| 2 Stück | eggs (optional) |
| 1 Bund | dill (fresh) |
| 1 Packung (ca. 500 g) | filo dough |
| 100 ml | olive oil (or melted vegan butter) |
| je 1 Prise | salt, pepper, nutmeg |
Preparation
Step by step through the recipe
- 1 Wash 800 g leaf spinach and let it wilt in a pot. Drain, squeeze out and roughly chop.
- 2 Sauté 2 onions and 2 garlic cloves in 100 ml olive oil until translucent, add 800 g spinach.
- 3 Let cool, mix with 300 g crumbled feta, 1 Bund dill, 2 Stück eggs (optional) and je 1 Prise each of salt, pepper, nutmeg.
- 4 Preheat the oven to 180 °C.
- 5 Brush filo sheets (1 Bund, approx. 500 g) individually with olive oil, layer 2–3 sheets each and spread the filling on top.
- 6 Roll up or fold into triangles, brush with olive oil.
- 7 Bake for approx. 35–40 minutes until golden brown and crispy. Serve warm.
Notes & tips
Note: Contains cow's milk (feta) + gluten (filo) + possibly egg (filling).
Nutrition
estimated per serving- Calories
- 374 kcal
- Protein
- 15 g
- Fat
- 30 g
- Carbs
- 15 g
– = ingredient not in nutrition database (estimate incomplete)
