Spinach Spanakota

Vegetarian Nut FreeSoy Free

Spinach Spanakota

Serving Size: 4

Calories per serving: 248

Fat per serving: 19gms

Crunchy, moist and bursting with flavor, Spanakotas or Spanakopitas are one of my favorite Greek dishes. Super easy to make with ready-made phyllo (whole wheat of course!) and you can be as creative as you want. I've even added mushrooms and sun-dried tomatoes to mix it up. Just make one big batch and its a filling dinner for the whole family. You can also prepare and freeze so it's freshly baked just before you serve.


1/4 cup good olive oil
1/2 cup chopped yellow onion
10 oz fresh baby spinach or spinach
1 teaspoon chopped garlic
1 egg (lightly beaten)
1/4 teaspoon grated nutmeg
Salt to taste
1/4 teaspoon black pepper (freshly crushed)
3 tablespoons parmesan cheese (freshly grated if possible) or vegan parmesan
1/2 cup Feta cheese (crumbled) or vegan feta
20 sheets frozen whole wheat phyllo dough (defrosted)
1/4 teaspoon crushed chilli flakes
1/2 cup plain whole wheat bread crumbs


  1. Preheat the oven to 375 degrees F.
  2. Heat 1 tablespoon olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add garlic and gently mix until the lightly golden.
  3. Wash spinach leaves and squeeze most of the water out. Add to the pan and toss with the onion-garlic mix. Cover to allow the leaves to wilt.
  4. Mix the egg, parmesan and feta cheese together in a bowl. Add the bread crumbs, nutmeg, salt, and pepper. Set aside.
  5. Carefully remove the Phyllo roll from the packaging. Usually the sheets come in 12x18 inch sheets so use a kitchen scissor to cut the sheets in half to make two stacks of 9x12 inch sheets. Always keep the sheets covered with a damp cloth to prevent drying while you are working on a few of them.
  6. Place the first layer at the bottom of the pan and brush it with olive oil. Repeat this with another 9 sheets until you have a base of about 10 sheets.
  7. Add half of the spinach mixture in an even layer and pour half of the egg mixture on top
  8. Layer another 10 sheets on top of this making sure to brush well with olive oil.
  9. Garnish with some extra parmesan and chilli flakes for a zingy first bite
  10. Bake in oven for 40-45 minutes until the phyllo turns golden brown. Serve hot!


1. You can use ricotta instead of parmesan if you prefer a juicier texture to your spanakota

2. I have tried layering in batches of 5 sheets instead of 10 (i.e. 5 sheets topped with ½ spinach mix, add 5 sheets and top with all egg mix, then repeat 5 sheets with remaining spinach, and close with final 5 sheets). Works just as beautifully!

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