Pie Style Spanakopita

This Pie Style Spanakopita is a quick and delicious Greek-inspired appetizer.

I have been on a major Greek food kick lately.

It happens to me regularly.

Get some fresh dill, {and that’s important} and give it a little snip-snip.

Then toss both the green onion, and dill into a large bowl.

Thaw a package of frozen spinach and drain it thru a mesh strainer and squeeze all the water out.

Add it to the bowl with all the other ingredients and give it a good mix. Spray your baking dishes with cooking spray with olive oil.

Cut your phyllo dough in half width wise and carefully spray both sides of one sheet. Place it into your baking dish and repeat with 4 more sheets, remembering to lightly spray each sheet. Make sure to place the corners at different angles so the dough makes a crust all the way around the dish.

*When working with phyllo dough use caution to not let it dry out. Keep it covered with plastic wrap and a damp paper towel when you’re not using it.*

Once you’ve got your base laid out, spread the spinach mixture on top of the phyllo dough. Just about 1/2 inch to 3/4 of an inch deep, depending on your dish.

With the remaining phyllo dough lightly spray each piece then carefully crumple it and lay it on top of the filling. Repeat with the remaining dough until the filling is covered. Bake until the filling is heated through and the phyllo is golden brown and crispy. I’m not kidding, this little appetizer makes Pop-Eye go nuts!

The combination of the dill and feta in the filling are bold and refreshing. Top that off with the flaky phyllo and you’re in business. It’s such a pretty and elegant dish, that barely takes any effort on your part.

Serve it up with some Tzaziki sauce {recipe coming soon} and I’ll be your best friend!

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Pie Style- Spanakopita

This Pie Style Spanakopita is a quick and delicious Greek-inspired appetizer.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Appetizer

Cuisine: Greek

Servings: 6

Calories: 1788 kcal

Author: Shawn

Ingredients

• 1 spinach
• 1 cup low fat ricotta cheese
• 4 scallions, finely chopped
• 1/3 cup cheese
• 1/4 cup dill
• 1 egg, lightly beaten
• 1/4 tsp salt
• 12 sheets, 9×14-inch frozen phyllo dough, thawed and cut in half.

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F.
• Combine all ingredients except phyllo dough in a large bowl and mix until combined.
• Spray 4 baking dishes (approximately 4x3) with nonstick spray.
• Use smaller dishes or a larger one if you prefer, you’ll just want to make a crust of phyllo on the bottom and on the top of the filling
• Lightly spray a single sheet of phyllo dough with the cooking spray and lay it on the bottom of the baking dish. Repeat with 4 more pieces of dough, making sure to lay the dough at different angles so the corners come up and create a side crust all the way around the dish.
• Fill the baking dish about 1/2 – 3/4 with filling and spread out evenly.
• Top with 4 more pieces of lightly sprayed phyllo. Crumple each piece carefully and lightly place on top of the filling.
• Bake for approximately 20-25 minutes till the filling is cooked through and the phyllo is golden brown and flaky. Let stand for 10 minutes before serving.
• Enjoy!

Nutrition

Calories: 1788kcal | Carbohydrates: 301g | Protein: 48g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 2934mg | Potassium: 523mg | Fiber: 11g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 3mg | Calcium: 233mg | Iron: 19mg

Keywords: dill, feta cheese, phyllo dough, ricotta cheese, spanakopita, Spinach

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