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Spinach and Feta Phyllo Pie: Spanakopita Recipe

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Ingredients

Adjust Servings:
2 cups shredded cooked chicken (white meat)
1 lb phyllo dough
1 lb portabella mushroom, cleaned,sliced into strips
1/4 cup raisins
1/4 cup dried apricot, diced
1/4 cup white wine
3 eggs, lightly beaten
1 teaspoon dried coriander
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 tablespoon lemon juice
2 lbs baby spinach, stemmed,washed,dried and chopped
1 cup sliced scallion (white and green)
1 teaspoon coarse salt
1/4 teaspoon fresh ground pepper (or more)

Nutritional information

466.9
Calories
199 g
Calories From Fat
22.2 g
Total Fat
4.3 g
Saturated Fat
97.3 mg
Cholesterol
776.8 mg
Sodium
45.9 g
Carbs
5.5 g
Dietary Fiber
7.7 g
Sugars
22.2 g
Protein
348g
Serving Size

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Spinach and Feta Phyllo Pie: Spanakopita Recipe

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    I've been wanting to make this for quite a while and finally got the chance. I love spanokopita and the ingredient list for this recipe intrigued me. A lovely combination, although I would make a couple of slight changes next time. I mixed in all the spices except the chocolate with the beaten eggs prior to mixing the other ingredients in and wish I had also mixed the chocolate in with this instead of at the end. There were pockets of the chocolate that distracted from the other flavors because of this. I would have liked this to be slightly sweeter because the unsweetened chocolate was a bit overpowering, and would double the dried fruits/wine to compensate for this. Thanks for sharing, we will definitely enjoy this again!

    • 95 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Spanozaarkopita, A sort of Moorish version of the classic Greek spinach pie, I’ve been wanting to make this for quite a while and finally got the chance I love spanokopita and the ingredient list for this recipe intrigued me A lovely combination, although I would make a couple of slight changes next time I mixed in all the spices except the chocolate with the beaten eggs prior to mixing the other ingredients in and wish I had also mixed the chocolate in with this instead of at the end There were pockets of the chocolate that distracted from the other flavors because of this I would have liked this to be slightly sweeter because the unsweetened chocolate was a bit overpowering, and would double the dried fruits/wine to compensate for this Thanks for sharing, we will definitely enjoy this again!, I enjoyed this recipe very much, I reviewed it once, but for some reason it did not show A lot of different ingredients made for a lovely dinner!! Kate you done very well!! Thanks!


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    Steps

    1
    Done

    Preheat Oven to 350f

    2
    Done

    Place the Raisins and the Apricots and the Wine in a Small Pan and Simmer Till Soft and Until Almost the Liquid Is Evaporated

    3
    Done

    in a Large Skillet, Heat One Tablespoon of the Oil and Saute the Mushrooms, Without Stirring, For About Two Minutes

    4
    Done

    Turn the Mushrooms and Saute, Without Stirring For Another Minute

    5
    Done

    Add the Scallions and Garlic and Saute For About Five Minutes

    6
    Done

    If Necessary, Add a Little More Oil

    7
    Done

    Remove from the Heat and Add the Fruit and the Remaining Ingredients (except the Phyllo)

    8
    Done

    Stir Until Well Combined

    9
    Done

    Grease a 9" X 13" Baking Pan With Olive Oil

    10
    Done

    Lay a Sheet of Phyllo Dough in the Pan, Brushing It With Olive Oil

    11
    Done

    Repeat This Process Until You Have Five Sheets of Phyllo Dough in the Pan

    12
    Done

    Spread Half the Spinach/Chicken Mixture Over the Dough

    13
    Done

    Layer Three More Sheets of Phyllo Dough Over This, Brushing Each Sheet With Olive Oil

    14
    Done

    Spread the Remaining Spinach Mixture Over the Dough, Smoothing It Out to Make It Even

    15
    Done

    Layer Five More Sheets of Phyllo Dough, Each Brushed With Oil, Over the Spinach

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    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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