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Suggest a better descriptionPreheat oven to 350 degrees F.
Thoroughly squeeze any excess water from the thawed spinach; removing as much liquid as possible. Coarsely chop/
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant and golden brown. Add the spinach and nutmeg; sautéing for 1 to 2 minutes. Remove from the heat and mix in the feta, lemon juice, cracked black pepper and egg to thoroughly combine. Allow the filling to cool.
Melt the remaining butter over medium heat in a small saucepan. Cool slightly. Cover the stack of phyllo sheets with a clean damp kitchen towel.
Working with the long side of the phyllo sheet nearest you, take 1 sheet from the stack and brush the entire surface with butter. Top with another phyllo sheet; brushing with more butter. Cut crosswise into five 2 1/2 to 3 inch strip.
Place 2 teaspoons filling into the corner of each strip. Just like you would fold a flag, fold the corner of phyllo over to enclose the filling, forming a triangle and continue folding the entire strip. Ending with the seam-side down; place the triangles on a large baking sheet and brush the tops with butter.
Follow the same steps with the remaining ingredients.
Space evenly on a sheet tray and bake until golden brown, about 25 minutes. Remove from the oven and transfer to a wine rack to cool slightly.
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 33 | ||
Calories from Fat: 33 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.8mg | 3 % | |
Sodium 0.6mg | 0 % | |
Potassium 2.7mg | 0 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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