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    You are in: Home / Greek / Spanakopita (Greek Spinach and Feta Pie) Recipe
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    Spanakopita (Greek Spinach and Feta Pie)

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    2 Total Reviews

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    • on October 31, 2012

      I already knew that I like to eat Spanakopita, but I had never made my own before, so this was a bit of fun for me. Never having worked with uncooked phyllo before, I was a little surprised at how papery it is. The only change I would make is to make this thicker, whether by decreasing the pan size or increasing the recipe. Other than that, I found this to be perfect. Thanks for posting! Made for PAC Fall '12

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    • on March 17, 2013

      I made this for the first time and was very impressed. I was cooking for a lot of folks and one of them was vegetarian so I needed a main dish for her. I made it in a 10 by 10 pan with a little over a pound of fresh spinach, one full onion, three medium shallots and the rest of the stuff about what was called for. I cooked the spinach filling on the stove as called for (without the cheese) three hours ahead of time and put it in the fridge because I was going out for a while. 1 hour before dinner I preheated the oven, mixed the cheese in and put butter between and on top of the phyllo sheets, and baked it for 45 minutes. My vegetarian guest said it was better than the Spanakopita she had at a restaurant! Others loved it also.<br/><br/>Definitely making it again!

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    Nutritional Facts for Spanakopita (Greek Spinach and Feta Pie)

    Serving Size: 1 (170 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 359.7
    Calories from Fat 210
    Total Fat 23.4 g
    Saturated Fat 12.5 g
    Cholesterol 55.8 mg
    Sodium 1092.0 mg
    Total Carbohydrate 29.5 g
    Dietary Fiber 4.3 g
    Sugars 4.7 g
    Protein 10.2 g

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