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Spanakopita

Provided by Amber, a Village Acres' CSA Member.

  • 1 package phyllo dough (Athenos brand is good)
  • Big bag full of spinach, swiss chard, or other greens
  • 1 onion, diced (green onion is great)
  • 5-6 garlic cloves, minced
  • small handful fresh dill
  • 2 eggs, lightly beaten
  • block of feta cheese, chopped into small cubes
  • olive oil
  • salt and pepper, to taste

Preheat oven to 375 F.

Saute the onion and garlic, salted and peppered, in 3 Tbsp of olive oil, until soft. Add the greens, and saute until wilted. Remove the whole mixture and place in a colander to drain the excess liquid (or if you are in a hurry, squeeze it out by hand). When the greens mixture has cooled slightly, stir in the eggs, cheese and chopped dill.

To assemble: Take one sheet of phyllo dough and lay on a clean surface, spray lightly with olive oil spray (or baste with olive oil or butter with a pastry brush - spraying is better because then it's only lightly oiled). Layer another sheet directly on top and spray that one lightly. Continue for 10 sheets. Place 1/3 of the greens mixture along one of the long edges of the phyllo, and roll it up to make a long tube filled with the mixture. Transfer to a baking sheet. Repeat process to make 2 more rolls.

Bake at 375 F for 20-30 minutes, or until lightly brown.

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