By Kat T
Spinach Artichoke “Spanakopita”
11 steps
Prep:20minCook:35min
A mix between our favorite spinach artichoke dip & my personal fave, Spanakopita (spinach pie). Loaded with flavor & always a crowd pleaser.
A great vegetarian appetizer or served as a meal with a salad.
Updated at: Thu, 17 Aug 2023 02:47:08 GMT
Nutrition balance score
Unbalanced
Nutrition per serving
Calories375.3 kcal (19%)
Total Fat34.3 g (49%)
Carbs7.6 g (3%)
Sugars1.3 g (1%)
Protein11.8 g (24%)
Sodium670.1 mg (34%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 x 10 ozfrozen Spinach
14 ozArtichoke hearts in brine
can, not oil
1Onion
med, chopped
3green onions
chopped
2garlic cloves
minced
12 ozFeta
⅓ cupParmesan
2Eggs
¼ tspsalt
½ tsppepper
2 TbsLemon juice
2 Tbsdry Dill
or 4 tbs fresh
2 Tbsdry parsley
or tbs
Phyllo:
10 layersphyllo dough
defrosted, found in freezer section w/desserts
0.75 stickbutter
softened
½ cupevoo
Optional:
Instructions
Step 1
- Defrost Spinach & phyllo dough in the fridge over night
Step 2
- Preheat oven to 375 degrees
Step 3
- Squeeze liquid out of spinach & artichokes & chop both up
Step 4
- Mix everything together (minus dough, butter & oil)
Step 5
- Melt butter & add it to EVOO
Step 6
- Spread a layer of butter all over baking dish
Step 7
- Layer a single piece of dough on top of butter & then repeat for 4-6 layers (OK if it breaks)
Step 8
- Pour mixture over dough & even it out
Step 9
- Continue layering dough with butter/oil for another 4-6 layers
Step 10
- Gently slice into squares before baking for 30-35 min
Step 11
Serve it hot, room temp or cold
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