PREP TIME:22 minutes
COOK TIME:22 minutes
One of my friends got me hooked on Spanakopita years ago. Her Grandma used to make us trays of it in the summertime as a Greek snack. I regret never getting the exact recipe, but I’ve come pretty close to matching it up perfectly. If you’ve never had spanakopita before, you need to get your menu out and schedule it in right away. The flaky pieces of phyllo dough melt in your mouth and the filling is creamy and savory. It’s a fun recipe to make for parties, dinner, and brunches. You can get creative with this recipe and add any ingredients to the filling as you’d like. Some people prefer it with onions, tomatoes, bread crumbs or garlic cloves.
- 1 Package Fresh Spinach
- 1/2 Stick Butter
- 3 Tablespoons Olive Oil
- 1/2 Cup Crumbled Feta Cheese
- 1/2 Cup Almonds (or almond flour)
- 2 Large Eggs
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- Pinch Black Pepper
- 1 Package Phyllo Dough
Cook spinach with olive oil on high heat until the leaves are wilted.
Add spinach to a large mixing bowl with Feta, pepper, onion powder, garlic powder, and eggs.
Blend or process almonds to make a flour.
Add almond flour to bowl.
Combine all ingredients.
Add the sheets of phyllo dough to a casserole pan. Coat the layers with melted butter and about 1/2 cup of filling. Repeat 5-6 times.
Bake Spanakopita in the oven on 350 degrees for 25-30 minutes, or until the phyllo dough is golden and crisp.
Let the Spanakopita cool for about twenty minutes before slicing.
Use a spatula to serve and slice pieces.
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