Nutari
Spanakopita with Crispy Phyllo
Spinach and feta nestled in delicate phyllo pastry creates a savory, satisfying Mediterranean classic with every flaky bite.
285kcal
12gProtein
24gCarbs
16gFat
3gFibre
Ingredients
- 400g fresh spinach
- 200g feta cheese, crumbled
- 1 onion, diced
- 3 cloves garlic, minced
- 8 sheets phyllo dough
- 60ml olive oil
- 1 egg
- salt and pepper to taste
- nutmeg pinch
Method
- Sauté onion and garlic until fragrant, add spinach and cook until wilted, then cool
- Mix cooled spinach with crumbled feta, egg, salt, pepper, and nutmeg
- Brush phyllo sheets with olive oil and layer in a baking dish, alternating with spinach-feta mixture
- Finish with oiled phyllo on top and bake at 190°C for 25–30 minutes until golden
- Cool slightly, cut into portions, and serve warm or at room temperature
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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