Spanakopita

Name: Spanakopita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 79 milliliters butter or margarine, melted; 1 Tbsp dried dillweed; 4 servings Garnishes: crumbled feta cheese, tomato wedges, pepperoncini peppers, and kalamata olives; 227 grams package feta cheese, crumbled; 567 grams packages frozen chopped spinach, thawed and drained; 1 Tbsp dried oregano; 454 grams package frozen phyllo pastry, thawed

Spanakopita might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 750 calories, 26g of protein, and 41g of fat per serving. This recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a rather pricey recipe for fans of Mediterranean food. Head to the store and pick up feta cheese, oregano, phyllo pastry, and a few other things to make it today.

Instructions

Combine first 4 ingredients, stirring well.

Unfold phyllo, and cut into 2 (13- x 9-inch) rectangles; cover with damp cloth towels to prevent drying out.

Place 1 phyllo sheet in a buttered 13- x 9-inch baking dish; brush with melted butter.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Place a phyllo sheet on top, allowing half of sheet to drape over 1 side of dish; brush portion in dish with melted butter. Repeat procedure with 15 more phyllo sheets, alternating sides of dish after each sheet so that each side of dish is covered.

Ingredients you will need

Filo Pastry

Butter

Spread spinach mixture evenly in dish; top with a phyllo sheet, and brush with melted butter. Fold over 1 top and bottom overhanging phyllo sheet; brush with butter. Fold 1 overhanging sheet on each side toward center; brush with butter. Top with a phyllo sheet; brush with butter. Repeat folding procedure with the remaining overhanging phyllo sheets, topping each layer with a phyllo sheet and brushing with butter.

Ingredients you will need

Filo Pastry

Spinach