&figs

Name: Spanakopita
Prep time: 27 min
Total time: 109 min
Yield: 8 servings
Ingredients: 3 l water, for blanching (discard after draining); 1 kg fresh spinach, thick stems removed; 3 tbsp extra-virgin olive oil; 1 medium white onion, finely diced; 4 spring onions, thinly sliced; 3 garlic cloves, minced; 20 g fresh dill, finely chopped; 20 g fresh flat-leaf parsley, finely chopped; 10 g fresh mint, finely chopped; 400 g feta cheese, crumbled; 3 large eggs, lightly beaten; 1/4 tsp ground black pepper; 1/4 tsp fine sea salt; 1/4 tsp ground nutmeg; 270 g filo pastry, thawed overnight in the fridge (about 12 sheets); 120 g unsalted butter, melted; 3 tbsp extra-virgin olive oil

Spanakopita

Crisp filo layered over a well-drained spinach, herb, and feta filling baked in a 23x33 cm pan.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

Spanakopita

Crisp filo layered over a well-drained spinach, herb, and feta filling baked in a 23x33 cm pan.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

Comments

Nutrition

Comments

Nutrition

Comments

Nutrition

More nutrients

By ingredient

Comments

Nutrition

More nutrients

By ingredient