PREP TIME:22 minutes
- 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.