A traditional Greek pie of layered phyllo filled with plenty of spinach, spring onions and feta. Baked until golden, it is rich in protein and iron.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Spanakopita – Greek Spinach and Feta Phyllo Pie contains 330 calories per serving: 13 g protein, 27 g carbohydrate and 19 g fat. It takes 65 minutes in total and makes 2 servings.
Spanakopita is among the most iconic pies of Greek cuisine and a nourishing choice thanks to spinach's high iron content. In this fit take we use olive oil instead of butter, giving a lighter yet equally crisp result.
Preheat the oven to 180°C and grease a tray with a little olive oil.
Rub the chopped spinach with a pinch of salt and squeeze out the water.
Sauté the onion and spring onions in 1 tbsp olive oil until softened.
Add the spinach and cook 2-3 minutes until the liquid evaporates, then remove from heat.
Once the mixture cools, stir in the feta, dill, eggs, nutmeg and black pepper.
Lay half the phyllo in the tray, lightly brushing each layer with olive oil.
Spread the spinach filling, cover with the remaining phyllo and brush the top with oil.
Score into portions with a knife and bake for 35-40 minutes until golden.
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