Spanokopetes
Spanokopetes are savory Greek spinach and cheese pastries with flaky phyllo layers, rich with feta, cottage cheese, herbs, and buttery goodness, perfect for appetizers or light meals.
Ingredients
Instructions
- Thaw frozen spinach 2 hours at room temperature.
- Saute green onions in 1/4 cup butter until tender.
- Add spinach and simmer until almost all the liquid evaporates.
- Crumble Feta cheese into a large bowl.
- Add cottage cheese, eggs, chopped parsley, and dill weed to the bowl.
- Mix well to combine.
- Add the spinach mixture to the cheese mixture and blend thoroughly.
- Layer half of the phyllo pastry sheets in a 9 x 13-inch baking dish, brushing each sheet with melted butter.
- Spread the cheese and spinach mixture evenly over the layered phyllo.
- Repeat layering with the remaining phyllo sheets, brushing each with butter.
- Bake in a preheated 425°F oven for 25 minutes.
- Allow to stand for 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
511
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).