Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 900 g (2 lbs ) fresh spinach or 580 g (20 oz) frozen, thawed, and drained spinach
- 1 large onion , finely chopped
- ¼ cup extra-virgin olive oil
- 1 cup chopped scallions
- ½ cup minced fresh parsley
- 1 tbsp minced fresh dill
- ¼ tsp freshly ground nutmeg
- 1 tbsp lemon juice
- ¾ cup crumbled feta cheese
- ¾ cup small curd cottage cheese
- ¼ cup freshly grated parmesan cheese
- 4 eggs , beaten
- 12–20 sheets phyllo pastry
- ⅔ cup clarified butter
- ¼ tsp freshly-ground black pepper
- ½ tsp salt (or to taste)
Directions
Preheat oven to 180°C (350°F).
Wash the spinach, remove large stems, and chop. Place in a steamer over boiling water and steam for 2 minutes, or until wilted and reduced in volume. Drain, pressing out any liquid with the back of a spoon.
Heat the oil in a large skillet . Add onion and cook over medium heat until slightly tender. Add scallions and cook until limp. Remove from heat. Stir in parsley, dill, nutmeg, salt and pepper.
Add the cheeses, spinach, and lemon juice to the skillet. Mix. Add eggs and mix again gently.
Brush a 9x12-inch baking dish with some of the butter. Lay a sheet of phyllo dough across the bottom of the dish, covering the entire surface and letting the edges fold upward against the sides. Brush with butter, and place another sheet on top. Continue layering the phyllo (brushing each sheet) until the bottom of the dish is covered with about 8 sheets.
Place half of the spinach filling on top of the phyllo, smoothing out with a rubber spatula until evenly distributed.
Cover the filling with 5–8 phyllo sheets, brushing each layer with butter. Place remaining spinach filling on top and smooth as above.
Cover with 5–8 phyllo sheets, brushing with butter as above. Roll up all overhanging phyllo sheets and crumble any broken sheet bits on top. Drizzle any remaining clarified butter over top.
Place the spanakopita in the oven on a medium rack. Bake for 45 minutes, or until puffed and golden. Let sit for 10 minutes before cutting and serving.