Greece’s Cherished Spanokopita

While mostly eaten as a snack in Greece, this recipe also makes a standalone meal. In addition to The incredible edible egg™, feta—the classic Greek cheese—is combined with ricotta and Parmesan cheeses. The eggs help keep guests feeling full longer meaning the temptation to snack stays way.


Prep Time: 10 Mins

Cook Time: 45 Mins

Makes: 6-8 Servings


6 eggs
1 (10-ounce) package chopped spinach, thawed and drained
1 cup chopped onion
2 cloves garlic, minced
8 ounces low-fat feta cheese
8 ounces low-fat ricotta cheese
½ cup shredded Parmesan cheese
1 tablespoon lemon juice
1 teaspoon dried dill
½ teaspoon nutmeg
½ cup melted butter
8 ounces phyllo dough (pastry sheets)
2 tablespoons finely shredded Parmesan cheese, optional


Place eggs in a large bowl and beat. Add onion, garlic, feta, ricotta, Parmesan, lemon juice, dill and nutmeg and stir to mix completely. Brush the bottom of a 9 x 13 x 2-inch baking pan with melted butter. Layer 3 sheets of phyllo in bottom of pan. Brush phyllo sheets with butter. Repeat layering and buttering pastry until half of the package is used. Spread the filling on the phyllo sheets. Cover the filling with the remaining phyllo sheets, layering with melted butter as before. Sprinkle with Parmesan cheese, if desired and bake Spanokopita in a 350F oven for 35-45 minutes or until pastry is browned and filling is set. Cut into squares and serve.

Nutrition Info

per serving: 422 calories; 26 g total fat ; 12 g saturated fat;
2 g polyunsaturated fat; 7 g monounsaturated fat; 231 mg cholesterol; 518 mg sodium;
24 g carbohydrate; 2 g dietary fiber; 24 g protein; 4555 IU Vitamin A; 24 IU Vitamin D;
93 mcg folate; 212 mg calcium; 3 mg iron

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