Spanakopita

Name: Spanakopita
Ingredients: 2 cups Fresh spinach; 1 cup Feta cheese; 4 sheets Phyllo dough; 2 large Eggs; 1 cup Milk; 2 tbsp Butter; to taste Salt; to taste Pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipeslunchdinnergreekCuisinevegetarian

Nutrition (per serving)

920Calories

95 gProtein

65 gCarbs

42 gFat

8 gSugar

1100 mgSalt

Ingredients

2 cups Fresh spinach
1 cup Feta cheese
4 sheets Phyllo dough
2 large Eggs
1 cup Milk
2 tbsp Butter
to taste Salt
to taste Pepper

Method

Preheat the oven to 375°F (190°C), then prepare a baking sheet lined with parchment paper.
Heat butter in a large skillet over medium until melted, about 1 minute, then add the fresh spinach and cook stirring occasionally until wilted, 3–4 minutes.
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined, then set aside.
Unroll the phyllo dough and cut it into 4 equal pieces, then place one piece on a flat surface and brush with some of the melted butter.
Place one-quarter of the spinach mixture in the center of the phyllo dough, then top with one-quarter of the feta cheese and brush the edges with some of the egg mixture, then fold the dough over the filling to form a triangle, pressing the edges to seal.
Repeat the process with the remaining phyllo dough, spinach mixture, and feta cheese, then place the spanakopita on the prepared baking sheet and brush with the remaining egg mixture.
Bake the spanakopita in the preheated oven for 25–30 minutes, or until golden brown, then remove from the oven and let cool for 5 minutes before serving.