Spanakopita Casserole

Spanakopita, the classic Greek spinach pie, settles into an easy casserole form for sharing. Buttery phyllo layers wrap a savory filling of spinach, feta, herbs, and eggs, baked until deep golden and crisp.

Serves 8 · 30 min prep · 40 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

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Ingredients

• 2 packages (10 oz each) frozen spinach, thawed and squeezed dryFrozen
• 12 oz feta cheese, crumbledDairy
• 3 eggsDairy
• 1/2 cup green onions, slicedProduce
• 1/4 cup total dill and parsley, choppedProduce
• 2 cloves garlic, mincedProduce
• 10–12 sheets phyllo dough, thawedBakery
• 1/2 cup butter, meltedDairy
• pinch nutmegSpices
• to taste black pepperSpices

Instructions

1. 1Heat oven to 375°F. Mix spinach, feta, eggs, herbs, green onions, garlic, nutmeg, and pepper.
2. 2Layer half the buttered phyllo sheets in a greased 9x13-inch dish; spread filling; top with remaining phyllo, brushing butter between sheets.
3. 3Score top; bake 35–40 minutes until deep golden.
4. 4Rest 10 minutes; cut into squares.