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Spanakopita

<p>Beneath the flaky crust of this Spanakopita lies a sumptuous filling comprised of sautéed spinach and crumbled feta. A delight of Greek proportions!</p>
8 Servings Recipe By

Ingredients

  • 1/8 cups Olive Oil #1
  • 1 1/4 cups dice Onion
  • 6 cups chop Spinach
  • 1/8 cups chop Parsley, Fresh
  • 1/8 cups Dill, Fresh
  • 1/8 teaspoons Nutmeg
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 2 ounces Feta Cheese Crumbles
  • 2 ounces Ricotta Cheese
  • 1 individual beat Egg
  • 1/4 pounds Phyllo Pastry Sheet
  • 1/8 cups Olive Oil #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 3 spanakopita
  • 161 Calories
  • 11g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 38mg Cholesterol
  • 208mg Sodium
  • 11g Total Carb
  • 1g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 5g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat olive oil #1 in a large saute pan over medium heat.
  2. Add onions and spinach and saute until onions are tender and spinach is wilted and has released excess moisture.
  3. Stir in parsley, dill, nutmeg, salt, and pepper. Set aside to cool.
  4. In a large mixing bowl combine feta, ricotta, and eggs.
  5. When spinach is cooled, combine with cheese mixture.
  6. Unroll phyllo and cut into rectangular strips about 4 inches wide.
  7. Lay out one sheet of phyllo and brush lightly with olive oil. Lay another sheet on top and brush lightly with olive oil again.
  8. Place 1/4 cup of spinach/cheese mixture at the end of the rectangle and fold over so it forms a triangle. Continue folding in a triangular fashion until the dough is all rolled up (similar to folding a paper football). You should end up with a triangular pocket filled with spinach/cheese mixture.
  9. Brush the spanakopita with olive oil on both sides and place on a cookie sheet.
  10. Repeat until you have used up all of the filling.
  11. Bake a full sheet of triangles at 350 for 20-25 minutes, until golden brown.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat olive oil #1 in a large saute pan over medium heat.
  2. Add onions and spinach and saute until onions are tender and spinach is wilted and has released excess moisture.
  3. Stir in parsley, dill, nutmeg, salt, and pepper. Set aside to cool.
  4. In a large mixing bowl combine feta, ricotta, and eggs.
  5. When spinach is cooled, combine with cheese mixture.
  6. Unroll phyllo and cut into rectangular strips about 4 inches wide.
  7. Lay out one sheet of phyllo and brush lightly with olive oil. Lay another sheet on top and brush lightly with olive oil again.
  8. Place 1/4 cup of spinach/cheese mixture at the end of the rectangle and fold over so it forms a triangle. Continue folding in a triangular fashion until the dough is all rolled up (similar to folding a paper football). You should end up with a triangular pocket filled with spinach/cheese mixture.
  9. Brush the spanakopita with olive oil on both sides and place on a cookie sheet.
  10. Repeat until you have used up all of the filling.
  11. Flash freeze spanakopita.
  12. Divide among indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Place spanakopita on a greased cookie sheet and bake at 350 for 30-35 minutes or until golden brown and cooked through.

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