Ingredients:

1 package phyllo pastry sheets

1 pound fresh spinach, chopped

1 cup crumbled feta cheese

1/2 cup chopped green onions

3 large eggs

1/4 cup olive oil

1/4 teaspoon ground nutmeg

Salt and pepper to taste

1/2 cup melted butter or olive oil for brushing

 

Preparation:

Preheat the oven to 375°F (190°C).

In a large mixing bowl, combine chopped spinach, crumbled feta cheese, chopped green onions, and ground nutmeg. Season with salt and pepper.

In a separate bowl, whisk together eggs and olive oil. Add the egg mixture to the spinach and feta mixture, and mix until well combined.

Layer half of the phyllo pastry sheets on the bottom of a greased baking dish, brushing each sheet with melted butter or olive oil.

Spread the spinach and feta mixture over the phyllo sheets in an even layer.

Layer the remaining phyllo sheets on top, brushing each sheet with melted butter or olive oil.

Using a sharp knife, cut the pie into squares or diamond shapes.

Bake the spanakopita in the preheated oven for 35- 40 minutes or until the phyllo is golden and crispy.

Let it cool slightly before serving.

 

Nutritional Value (approx. per serving):

Calories: 400 kcal

Carbohydrates: 25g

Protein: 10g

Fat: 28g

Fiber: 3g

Sugar: 3g