Spanakopita Pan Pittes Recipe
Discover the delicious Spanakopita Pan Pittes Recipe! This savory Greek pastry combines spinach, feta, and crispy phyllo for a delightful treat. 🥬🥧
Equipment
- 1 Large Skillet For sautéing the filling.
- 1 Baking dish Greased for layering phyllo.
Ingredients
Filling
- 1 pound Fresh spinach Washed and chopped.
- 8 ounces Crumbled feta cheese Adds creaminess and tang.
- 1 large Onion Finely chopped.
Phyllo dough
- 1 package Phyllo dough Thawed before use.
- 1/4 cup Olive oil For brushing and sautéing.
Herbs and seasoning
- to taste Fresh dill Chopped.
- to taste Fresh parsley Chopped.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
Cooking the filling
- In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- Add the fresh spinach and cook until wilted, about 3-4 minutes. Stir occasionally.
- Transfer the spinach mixture to a mixing bowl. Mix in the crumbled feta cheese, dill, parsley, salt, and pepper.
Layering the phyllo
- Unroll the thawed phyllo dough. Lay a sheet in a greased baking dish, brushing it lightly with olive oil. Repeat with about 5 sheets.
- Spread the spinach mixture evenly over the layered phyllo. Cover with additional phyllo sheets, brushing each with olive oil, aiming for at least 5 more layers.
Baking
- Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and crispy.
- Allow to cool slightly before slicing.
Video
Notes
Essential nutrition facts per serving:
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 250 | 15g | 8g | 20g |