Greek Yogurt Spanakopita

Greek Yogurt Spanakopita
Contributor
Arthur Bovino

You don’t have  to use Greek yogurt in your spanakopita, but there’s something about it that 1) just seems right, and 2) adds a little extra moisture to the mixture. This recipe almost makes it feel like a Greek spinach chicken pot pie (sans chicken, obviously).

Click here to see 11 New Ways to Use Greek Yogurt

6
Servings
309
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 packages pastry, thawed (preferably Dufour)
  • 2 1/2 Pounds spinach, steamed and chopped
  • 1 large white onion, finely chopped
  • 1 bunch green onions, chopped
  • 1/2 Cup dill, minced
  • 1 container FAGE Greek yogurt
  • 1 Pound feta cheese
  • 4 eggs
  • Salt and pepper, to taste

Directions

Preheat the oven to 400 degrees and thaw the pastry if it’s frozen. Steam the spinach, then drain it — try to remove as much moisture as possible by either rolling it in paper towels or a clean dish towel. After finely chopping the spinach, add finely chopped white and green onions, dill, a half-container of yogurt, ½ pound of feta, and 4 beaten eggs. Mix well and adjust seasoning.

Use olive oil to prime your container, then line the bottom with one portion of the pastry. Evenly distribute the spinach and feta mixture over the pastry, cover that with the rest of the yogurt, scatter the rest of the feta evenly over that, and then finish it off by covering the filling with another piece of pastry.

Brush it with a beaten egg and put it in the oven for a half-hour at 400 degrees. Remove, allow it to set for a few minutes, and then dig in!

Nutritional Facts

Total Fat
16g
23%
Sugar
30g
33%
Saturated Fat
11g
46%
Cholesterol
67mg
22%
Carbohydrate, by difference
32g
25%
Protein
12g
26%
Vitamin A, RAE
114µg
16%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
393mg
39%
Choline, total
19mg
4%
Fiber, total dietary
2g
8%
Fluoride, F
5µg
0%
Folate, total
31µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
25mg
8%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
278mg
40%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
838mg
56%
Water
217g
8%
Zinc, Zn
2mg
25%

Greek Yogurt Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Yogurt Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.