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Spinach Pita

the.instructor's picture
  Frozen spinach 60 Ounce, defrosted and chopped
  Eggs 6
  Onion 1⁄2 , finely chopped
  Butter 1 Cup (16 tbs) (Divided)
  Feta cheese 1 Pound
  Ricotta cheese 8 Ounce
  Dill weed 2 Tablespoon
  Salt 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Phyllo 1 Pound

Preheat oven to 350 degrees.
Squeeze all the liquid out of the spinach and place into a large bowl.
Saute the onion in one tablespoon of butter and add to the spinach mixture.
Add the cheeses and the spices to the mixture and mix well.
Melt the remaining butter in a small frying pan.
Open the phyllo package and brush one sheet lightly with butter, fold lengthwise in 3.
Brush lightly with butter.
Starting at the top corner, place 2 tablespoons of the spinach mixture.
Fold corner over to make a triangle and continue folding as a flag so you end up with a triangle.
Place fold side down on a parchment paper covered baking sheet.
Bake for 25 minutes until golden.
Remove and eat warm.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5723 Calories from Fat 3155

% Daily Value*

Total Fat 358 g550.2%

Saturated Fat 212.3 g1061.4%

Trans Fat 0 g

Cholesterol 2272.1 mg757.4%

Sodium 10464.1 mg436%

Total Carbohydrates 413 g137.7%

Dietary Fiber 63.3 g253.1%

Sugars 44.1 g

Protein 240 g479.4%

Vitamin A 4224.1% Vitamin C 190.2%

Calcium 566.9% Iron 359.7%

*Based on a 2000 Calorie diet

Spinach Pita Recipe