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  Frozen chopped spinach 20 Ounce
  Cottage cheese 2 Cup (32 tbs)
  Crumbled feta cheese 1⁄3 Cup (5.33 tbs)
  Eggs 3 , beaten
  Green onion with tops 4 , chopped
  Dried dill weed 1 Teaspoon
  Greek seasoning 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Phyllo pastry 1 Pound, frozen
  Butter 1 Cup (16 tbs), melted

Cook spinach according to package directions, omitting salt.
Drain well, and press spinach in paper towels until barely moist.
Combine spinach, cottage cheese, feta cheese, eggs, green onions, dillweed, Greek seasoning, pepper, and thyme.
Mix well, and set aside.
Cut phyllo sheets in half crosswise, and cut each half to fit a 13 x 9 x 2-inch baking pan.
Cover with a slightly damp towel.
Lightly butter bottom and sides of a 13 x 9 x 2-inch baking pan.
Layer half of phyllo sheets in pan, brushing each sheet with melted butter. (Keep remaining sheets covered with damp towel as you work to keep dough from drying out.)
Spread spinach mixture evenly over phyllo in pan.
Top with remaining phyllo, brushing each sheet with butter.
Bake at 350°F for 40 to 45 minutes or until golden brown.

Recipe Summary


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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 223 Calories from Fat 35

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 1.5 g7.4%

Trans Fat 0 g

Cholesterol 11.2 mg3.7%

Sodium 516.5 mg21.5%

Total Carbohydrates 37 g12.4%

Dietary Fiber 1.1 g4.5%

Sugars 3.5 g

Protein 12 g24.2%

Vitamin A 1.4% Vitamin C 0.04%

Calcium 10.5% Iron 9.7%

*Based on a 2000 Calorie diet

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