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Ricetta Spanakopita (Spinach Pie)

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8 voti | 9668 visioni

I love spanakopita, but it's too much work. This is a great way to make spanakopita for a crowd. And it's really yummy, too! Just remember the filo has to be defrosted overnight or for 5 hours before assembling.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 12
Marcatori (Tags):

Ingredienti

Cost per serving $1.52 vedi dettagli

Istruzioni

  1. **Very Important- Filo must be defrosted overnight or for 5 hours before assembling.
  2. Chop onions and add to drained spinach. Add crumbled feta cheese, cottage cheese, well-beaten eggs, dill, parsley and mix well. LIne an 11x14x2" deep pan with 10 buttered sheets of filo pastry, buttering well between each. Add egg/cheese mixture. Top with remaining buttered sheets of filo pastry.
  3. Bake in 425 degree oven for 30-40 minutes or until golden brown. Allow to cool before serving.

Nutrition Facts

Amount Per Serving %DV
Serving Size 158g
Recipe makes 12 servings
Calories 386  
Calories from Fat 249 65%
Total Fat 28.25g 35%
Saturated Fat 14.38g 58%
Trans Fat 0.0g  
Cholesterol 107mg 36%
Sodium 617mg 26%
Potassium 252mg 7%
Total Carbs 23.53g 6%
Dietary Fiber 2.2g 7%
Sugars 1.76g 1%
Protein 10.64g 17%
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Recensioni

  • John Spottiswood
    This is an awesome and easy Spanikopita recipe. We served this along with Mediterranean Chicken, Greek Salad, and Seafood Avgolemono soup. A great combination!
    Ho cucinato/assaggiato questa ricetta!
    • Linda Hanson
      This was really easy to make and super yummy and delicious! The filling was light and very tasty! I have already made this several times and it has always been a hit!!!!
      Ho cucinato/assaggiato questa ricetta!
      • angelo rotondaro
        L'aspetto mi ispira, e il contenuto mi piace, la inserirò nel mio reparto salato, grazie......e auguri per l'anno nuovo.
        • Frank Fariello
          I had some spanakopita last night, it is a delicious dish!
          Ho cucinato/assaggiato questa ricetta!

          Commenti

          • Veronica Gantley
            28 Dicembre 2010
            I think I will make this for my New Year celebrations. I think my guests will enjoy it. Thanks for the recipes.

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