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Classic Greek spanakopita — crispy phyllo pastry filled with a savory mixture of spinach, feta cheese, and eggs.
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Preheat oven to 180°C (350°F).
Wilt spinach in a large pan, squeeze out excess moisture, and chop.
Mix spinach with crumbled feta, beaten eggs, diced onion, and a pinch of nutmeg.
Layer half the phyllo sheets in a buttered baking dish, brushing each with melted butter.
Spread the spinach-feta filling evenly over the phyllo.
Layer remaining phyllo sheets on top, brushing each with butter.
Score the top into squares and bake for 35-40 minutes until golden and crispy.
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Recipe from Macro Kitchen — macro.kitchen/recipes/spinach-and-feta-pie
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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BPA-free, microwave-safe glass containers with portion-control compartments.
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