Spinach-Cheese Pie(Spanokopita)
A savory Greek spinach and cheese pie with flaky filo layers, rich feta, and aromatic herbs, perfect for brunch, snack, or light meal, appealing to cheese lovers and vegetarians.
Ingredients
Instructions
- Cook chopped green onions in melted margarine until tender.
- In a bowl, beat eggs.
- Add feta cheese, cottage cheese, dill, mint, cream of rice, salt, and pepper; mix well.
- Drain well the thawed chopped spinach.
- Mix the spinach into the cheese and egg mixture.
- Layer three sheets of filo, butter each layer with melted margarine.
- Cut the layered filo into thirds to form strips.
- Place a spoonful of filling on each strip and roll up, tucking in the ends.
- Repeat with remaining filo and filling.
- Bake at 375°F until browned, about 25 minutes.
Tips & Substitutions
For a crispier texture, ensure your filo is thawed properly and keep it covered while working to prevent drying out. If you prefer a lighter option, consider using low-fat cottage cheese or a mix of different cheeses. Fresh herbs can enhance the flavor; feel free to add parsley or basil alongside the dill and mint. You can also explore Mediterranean recipes for more ideas on pairing flavors.
Serving Suggestions
Serve the Spanokopita warm as an appetizer or alongside a fresh salad, like a Low-Fat Caesar Salad, for a light meal. It pairs wonderfully with tzatziki or a yogurt dip for extra flavor. Consider serving with a side of roasted vegetables or a Mediterranean grain salad to round out your meal.
Storage & Reheating
Let the spinach-cheese pies cool completely before storing them in an airtight container. They can be refrigerated for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy. Alternatively, you can microwave them, but the texture may not be as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach-Cheese Pie(Spanokopita) contains roughly 493 calories, with 6g protein, 43g carbohydrates, and 34g fat. It is an excellent source of vitamin C (46% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1589mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Spanokopita ahead of time?
Yes, you can prepare the filling and assemble the pies ahead of time. Assemble them, then cover with plastic wrap and refrigerate for up to a day before baking. If you want to freeze them, freeze the unbaked pies on a parchment-lined tray, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding a few extra minutes to the cooking time.
What can I substitute for feta cheese?
If you're looking for a substitute for feta cheese, goat cheese works well for a similar tangy flavor. For a dairy-free option, try crumbled tofu mixed with nutritional yeast and lemon juice to mimic the flavor and texture of feta. Keep in mind that this will slightly change the original flavor profile of the dish.
How do I prevent the filo from drying out?
To prevent the filo from drying out while you work, keep it covered with a damp kitchen towel. Only work with a few sheets at a time to maintain moisture. If you notice any sheets beginning to dry, you can lightly brush them with melted margarine before layering to keep them pliable and enhance the flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).