Spinach is always in season, but as spring reaches full bloom in North America, expect to see many varieties of these greens at the grocery store or farmers market. It’s a great time to experiment with new dishes and learn to work spinach into more of your meals.

Spinach is one of the healthiest foods in the world — it’s very low in calories but very high in important nutrients that most Americans don’t get enough of.

One cup of cooked spinach contains only 41 calories, but delivers 987% vitamin K and 105% of your daily recommended intake, according to World’s Healthiest Foods. It’s also high in calcium, vitamin B2 and B6, and iron. Best of all, you can stir spinach into almost anything!

spinach pie filling

This Greek spinach Phyllo dish is filled with spinach and is perfect served with tzatziki dip or another yogurt-based dip of your choice. You can serve it as an appetizer or a main dish.

The recipe makes 5 individual serving pies.

Pro tip: Phyllo dough can be easier to work with if you allow proper time to defrost and soften it. If it’s frozen, make sure you defrost for at least 5 hours before you attempt to work with it. Keep the layers of Phyllo soft by keeping them moist — a light cooking spray, preferably olive oil based, should be kept on hand and sprayed between sheets as you mold them.

Spinach Phyllo Pie (Spanakopita)

Spinach Phyllo Pie (Spanakopita)

Ingredients

  • Olive oil
  • 1/2 bunch spinach
  • 4 chopped green onions
  • 1 egg
  • 1 tablespoon Fresh or 1 teaspoon dried dill
  • 1/2 cup crumbled feta
  • 5-10 sheets phyllo dough

Instructions

Preheat your oven to 350 F. Prepare your baking sheet by brushing it with olive oil and set aside.

Remove the stems and clean your spinach thoroughly before starting. Squeeze the leaves to remove the liquids from the plant and squeeze them until they appear wilted.

Chop the spinach and put in a large mixing bowl with the green onions, egg, dill and feta.

Mix until well combined.

Take 1 or 2 phyllo sheets and lay them flat on your clean counter. Rub a little olive oil on each sheet and place 1/5 of your filling near the bottom of the sheets.

Fold in the sides of the sheets and then roll them up. Place on your baking sheet with the seam of your roll up facing down. Brush the top with a little bit of olive oil. Repeat 4 more times.

Bake for 20-25 minutes or until golden brown.

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