Spanozaarkopita
Delight your taste buds with Spanozaarkopita, a creative twist on traditional Greek spanakopita that blends the earthy goodness of spinach with the subtle sweetness of zucchini. This savory pie features layers of buttery, flaky phyllo dough encasing a luscious filling of fresh greens, creamy feta cheese, and aromatic herbs like dill and parsley. The combination of sautéed vegetables, eggs, and tangy cheese creates a harmonious balance of flavors, while the golden, crisp topping offers an irresistible texture. Perfect as a main dish, appetizer, or snack, this Mediterranean-inspired delight is ideal for weeknight dinners or festive gatherings. With a simple preparation process and a bake time of just 45 minutes, Spanozaarkopita is a flavorful and elegant way to elevate your meal with wholesome ingredients. Keywords: Spanozaarkopita recipe, spinach and zucchini pie, Greek savory pie, phyllo dough recipes, Mediterranean appetizers.
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Recipe Information
Ingredients
- 12 sheets phyllo dough
- 400 grams fresh spinach
- 1 medium zucchini
- 150 grams feta cheese
- 1 medium onion
- 2 cloves garlic
- 75 milliliters olive oil
- 100 grams butter, melted
- 2 eggs
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F). Grease a rectangular baking dish with a bit of olive oil or butter.
Rinse the fresh spinach and roughly chop it. Grate the zucchini and set both aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the diced onion until translucent, about 3 minutes. Add minced garlic and sauté for another 1 minute.
Add the grated zucchini to the skillet. Cook, stirring often, until the excess moisture has evaporated, about 5-6 minutes.
Add the chopped spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and let the mixture cool to room temperature.
In a mixing bowl, combine the cooled spinach-zucchini mixture with crumbled feta cheese, eggs, fresh dill, parsley, salt, and black pepper. Stir until evenly mixed.
Place one sheet of phyllo dough in the prepared baking dish and brush it lightly with melted butter. Repeat with 6 sheets, brushing each layer with butter.
Spread the spinach-zucchini filling evenly over the phyllo layers in the baking dish.
Layer the remaining 6 sheets of phyllo dough over the filling, brushing each sheet with melted butter as you go. Make sure the top sheet is well-buttered for a golden finish.
Using a sharp knife, score the top layers of the phyllo into portions, being careful not to cut through to the filling.
Bake in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crisp.
Remove from the oven and let it cool for 10 minutes before serving. Enjoy your Spanozaarkopita as a delightful appetizer or main course!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 223 mg | 17% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 208 mg | 4% | |
*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.
