Perfect for a vegetarian weeknight dinner, this easy, one-pan spanakopita will hit the spot. Contrary to popular belief, spanakopita does not traditionally use garlic in the filling. It is meant to lean more toward the sweet side and the addition of garlic would make the filling more savory.

Quick Info

⏱️ 83 min • 🍽️ 8 servings • ⭐ 83%

Nutrition

327 cal • 13g protein • 36g carbs • 14g fat

Tags

[Healthy] • [Low-Carb] • [Vegetarian] • [Appetizers] • [Dinner] • [Low-Calorie] • [High-Protein] • [Low-Sugar]

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil, plus more for brushing phyllo
• 1 medium white onion, finely chopped (about 2 cups)
• 4–5 scallions, thinly sliced (about ½ cup)
• 1¼ teaspoons kosher salt, divided
• ¼ teaspoon ground nutmeg
• 24 ounces frozen spinach, thawed and well drained
• ¼ cup minced fresh dill
• ⅓ cup minced fresh parsley
• ¼ cup minced fresh mint
• 1½ teaspoons sugar
• 3 large eggs
• 8 ounces feta in brine, shredded, plus 4 ounces, crumbled
• 10 sheets of frozen phyllo dough, thawed

Instructions Preview

1. Preheat the oven to 350°F (180°C).
2. Melt the butter and olive oil together in …
3. Beat the eggs in a large bowl, then fold i…

…and 5 more steps

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Recipe by: Betsy Carter, Karlee Rotoly, Codii Lopez • From: Tasty