Easter Spinach Pie

Easter Spinach Pie

Every family has its own favorite Easter dishes, such as roasted lamb or a spiral ham. What makes many Easter dinners truly special, however, are the side dishes.

This year, why not offer your guests delicious, flaky Spanakopita – delicious spinach pie? Spanakopita is made with Fillo Dough, filled with spinach, leeks, dill, parsley, and crumbled Feta cheese.

Spanakopita makes an attractive side dish for any meal; it can also serve as a main entrée for your vegetarian guests. Chef Demetrios Haralambatos, the executive chef at Kontos Foods (www.kontos.com), a Paterson, N.J. provider of traditional Mediterranean foods, recommends this recipe:

8
Servings
179
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  Spinach, steamed, squeezed, chopped, and drained (or frozen spinach; fully thawed)
  • 1/4  Cup  Olive oil, for brushing pastry
  • 1/4  Cup  Dill, chopped
  • 1/4  Teaspoon  Nutmeg
  • 1/4  Cup  Parsley, chopped
  • Leek, finely chopped
  • Salt and Pepper to taste
  • 12  Sheets of Fillo dough
  • Eggs, lightly beaten
  • 1  Cup  Feta cheese, crumbled

Directions

1. Mix together the spinach, Feta, dill, parsley, leeks, eggs, salt and pepper.
2. Brush the bottom of an 8x8 inch baking pan with olive oil.
3. Place a sheet of Fillo dough in the pan, brush lightly with olive oil. Use kitchen scissors to trim the Fillo to fit. Repeat until you have 6 layers, lightly brushing each layer with Olive Oil.
4. Place the spinach and greens mixture on top of the 6 layers of Fillo dough, in an even layer. Flatten with a spatula.
5. To create a “top” for your spinach pie, layer another six pieces of Fillo dough on top of the spinach mixture, brushing each layer with olive oil as you go.
6. Bake for 30-50 minutes at 350⁰ F, until golden brown.

To learn more about Kontos Fillo dough (also known as Phyllo or Filo dough), visit www.kontos.com. You can also find Kontos Foods on Twitter@KontosFoods or on Facebook at www.facebook/KontosFoods.  Photos are available upon request.

Nutritional Facts

Total Fat
13g
19%
Sugar
2g
2%
Saturated Fat
5g
21%
Cholesterol
22mg
7%
Carbohydrate, by difference
9g
7%
Protein
10g
22%
Vitamin A, RAE
715µg
100%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
618µg
100%
Calcium, Ca
311mg
31%
Choline, total
32mg
8%
Fiber, total dietary
6g
24%
Fluoride, F
2µg
0%
Folate, total
158µg
40%
Iron, Fe
6mg
33%
Magnesium, Mg
121mg
38%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
176mg
25%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
414mg
28%
Water
121g
4%
Zinc, Zn
2mg
25%

Easter Shopping Tip

Make sure you have all the recipes you are going to make ahead of time. Compile your grocery list from those recipes a week in advance.

Easter Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.

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