Ingredients for Mom's Spanakopita
- 10 oz (280g) fresh chopped spinach
- 14 oz (400g) crumbled feta cheese
- Cottage Cheese
- Parmesan Cheese
- 1/4 cup (30g) chopped green onions
- Garlic Clove
- 2 large eggs
- Cayenne Pepper
- 1/2 teaspoon black pepper
- Chicken Bouillon
- 1/2 cup (113g) butter
- 12 sheets phyllo dough
- 1/2 cup (60g) fresh dill
- 1/4 cup (30ml) olive oil
- 1 teaspoon salt
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How to Make Mom's Spanakopita
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 14 oz (400g) of crumbled feta cheese, 10 oz (280g) of chopped fresh spinach (squeeze out excess moisture), 1/2 cup (60g) chopped fresh dill, 1/4 cup (30ml) olive oil, 2 large eggs, 1/4 cup (30g) chopped green onions, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly.
- Melt 1/2 cup (113g) of butter. Set aside 2 tablespoons (30g) of the melted butter.
- Lay out 12 sheets of phyllo dough. Brush each sheet lightly with melted butter. Stack 4 sheets together.
- Spread 1/3 of the filling mixture along the long edge of the stacked phyllo sheets.
- Tightly roll into a log shape.
- Cut the log into 6 equal pieces.
- Repeat steps 5-7 with the remaining filling and phyllo sheets.
- Place the spanakopita pieces in a lightly buttered 9x13 inch baking pan.
- Brush the top of the spanakopita with the remaining 2 tablespoons of melted butter.
- Bake for 20-25 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
9g
Fat
65g
Carbs
6g
