Ingredients and Weight:
- 1 package (1 pound) frozen spinach, thawed and squeezed dry
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (1 pound) phyllo dough, thawed
Preparation Time:
20 minutes
Preparation Time:
50-60 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large bowl, combine the spinach, onion, bell peppers, dill, parsley, feta cheese, Parmesan cheese, eggs, milk, salt, and pepper. Mix well.
- Grease a 13x9 inch baking dish.
- Unroll the phyllo dough and place one sheet on the bottom of the prepared dish. Brush with melted butter.
- Spread half of the spinach mixture evenly over the dough.
- Repeat layers with the remaining phyllo dough and spinach mixture.
- Brush the top with melted butter.
- Bake for 50-60 minutes, or until golden brown and set.
Nutritional Information:
Per serving (1/8 of pie):
- Calories: 350
- Fat: 15 grams
- Carbohydrates: 40 grams
- Protein: 15 grams
Dish Characteristics:
- Rich, flaky crust
- Savory spinach filling
- Tangy feta cheese
- Aromatic herbs and bell peppers
- Suitable for American taste palettes
User Comments:
- "This Spanakopita is absolutely delicious! The filo crust is perfectly crispy and the filling is flavorful."
- "I love the combination of spinach, feta, and herbs. It's a great dish for any occasion."
- "I'm not usually a fan of spinach pies, but this one is a game-changer. It's so light and flaky."
- "Perfect for a quick and easy lunch or dinner. I like to serve it with a side of Greek yogurt."
- "The only downside is that it doesn't last long in our house! We always finish it in one sitting."
Special Precautions and Tips:
- Make sure to squeeze the spinach dry to remove excess moisture. This will prevent a soggy crust.
- If you don't have fresh herbs, you can substitute 1 teaspoon of dried dill and 1 teaspoon of dried parsley.
- You can cover the edges of the pie with foil during baking to prevent burning.
- Let the pie cool for a few minutes before slicing and serving to allow the flavors to settle.
