Spanakopita Armenian Style
Discover a flavorful twist on a Mediterranean classic with this Spanakopita Armenian Style—a vibrant blend of fresh spinach, parsley, dill, and green onions paired with creamy crumbled feta cheese and a hint of tangy sumac. Encased in layers of buttery, flaky fillo dough, this comforting dish bridges traditional Greek roots with Armenian culinary influences, offering a unique take on the beloved spinach pie. Perfect as a savory centerpiece or a crowd-pleasing appetizer, this recipe is easy to make, with just 25 minutes of prep time, and bakes to golden perfection in under an hour. Serve it warm or at room temperature for a versatile and delicious addition to your table!
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Recipe Information
Ingredients
- 500 grams Fresh spinach leaves
- 1 cup Fresh parsley, chopped
- 0.25 cup Fresh dill, chopped
- 4 stalks Green onions, finely chopped
- 200 grams Feta cheese, crumbled
- 2 large Eggs
- 100 grams Unsalted butter, melted
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground sumac (optional, for added tang)
- 1 package Fillo dough, thawed
Instructions
Preheat your oven to 190°C (375°F). Grease a 9x13-inch baking dish and set aside.
Thoroughly wash the spinach and drain well. Chop the spinach leaves into bite-sized pieces.
In a large mixing bowl, combine the chopped spinach, parsley, dill, green onions, and crumbled feta cheese. Mix well.
In a small bowl, beat the eggs and pour them over the spinach mixture. Add salt, black pepper, and sumac (if using), then mix until the ingredients are evenly incorporated.
Cover the fillo dough with a slightly damp towel to keep it from drying out while you work. Lay one sheet of fillo dough onto the greased baking dish and brush it lightly with melted butter. Repeat, layering and buttering each sheet, until you have about 6 layers at the bottom.
Spread the spinach and feta mixture evenly over the layered fillo dough.
Continue layering the remaining fillo sheets over the spinach filling, brushing melted butter between each layer, until all the fillo dough is used. For the topmost layer, brush generously with butter to ensure it bakes to a golden brown.
Using a sharp knife, score the top layers of the fillo into squares or diamond shapes, being careful not to cut through to the filling.
Bake in the preheated oven for 35-40 minutes, or until the fillo dough is golden brown and crisp.
Allow the spanakopita to cool for 10-15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 6163 mg | 268% | |
| Total Carbohydrate | 320.6 g | 117% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 10.5 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2242 mg | 172% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 6126 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
