Spanakopita
Greek spinach and feta pie in crisp filo pastry.
- 1 hto make
- 6portions
- Mediumto cook
- Vegetariandiet
Ingredients
For 6 portions
- 8 sheets filo pastry
- 500 g spinach
- 200 g feta cheese
- 2 medium egg
- 4 medium spring onions
- 2 Tbsp parsley
- 4 Tbsp olive oil
Method
- Wilt the spinach, squeeze out the water and chop it.
- Mix with the crumbled feta, beaten eggs, sliced spring onions and parsley.
- Layer half the filo in a dish, brushing each sheet with oil, add the filling and cover with the rest of the filo, brushed with oil.
- Bake at 180 °C for 35–40 minutes, until golden.
Nutrition
| A portion (178 g) | 100 g | |
|---|---|---|
| Energy | 291 kcal | 163 kcal |
| Protein | 11.2 g | 6.3 g |
| Carbohydrate | 18.4 g | 10.3 g |
| of which sugars | 0.5 g | 0.3 g |
| Fat | 19.8 g | 11.1 g |
| of which saturates | 6.6 g | 3.7 g |
| Fibre | 2.5 g | 1.4 g |
| Salt | 1.5 g | 0.8 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.32 kg | 1.8 kg |
| Nutrient pollution (N eq) | 2.57 g | 14.4 g |
| Land use for a year | 0.48 m² | 2.71 m² |
| Water use | 417 l | 2,337 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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