Spanakopita

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Prep Time: 30 minutes
Cook Time: 55 minutes
Servings: 2
Calories: 1095kcal

Ingredients

Spanakopita

  • 2 tsp Extra-virgin olive oil
  • 1 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 16 oz Fresh spinach chopped
  • 4 oz Feta cheese
  • 2 Eggs
  • 1/4 tsp Ground nutmeg
  • 2 TBSP Fresh dill chopped
  • Salt to taste
  • Black pepper to taste
  • 6 sheets Phyllo dough cut in half
  • 6 TBSP Butter melted for brushing

Soup

  • 1 tsp Extra-virgin olive oil
  • 1/2 cup Carrots peeled and diced small
  • 1/2 cup Celery diced small
  • 1/2 cup Red onion diced small
  • 2 cloves Garlic minced
  • 6 cups Chicken broth
  • 2 Bay leaves
  • 1/3 cup White rice rinsed
  • 4 oz Chicken breast boneless skinless diced into bite-sized chunks
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup Lemon juice freshly squeezed, use more as needed
  • 2 Eggs beaten
  • 1/4 cup Fresh parsley chopped

Soda Pop

  • 24 oz Soda cold
US Customary - Metric

Instructions

  • Preheat the oven to 375°F (190°C)
  • For the Spanakopita: In a pot, heat half the olive oil over medium heat. Add the chopped onion and garlic. Sauté for 3 - 4 minutes until they become translucent. Add the chopped spinach and continue to cook for another 2 - 3 minutes until the spinach wilts. Remove from heat.
  • In a mixing bowl, combine the cooked spinach mixture, crumbled feta cheese, egg, nutmeg, dill, salt, and pepper. Mix well to make the filling.
  • Lay out a 1/2 sheet of phyllo pastry and brush it lightly with butter. Place another 1/2 sheet on top and repeat until you have six sheets layered. Then place into a baking dish.
  • Spread the spinach and feta filling evenly over the phyllo.
  • Repeat brushing the remaining sheets of phyllo with butter and place them over top of the spinach feta filling.
  • Tuck the sides of the phyllo so the filling is neatly packaged. Brush the top with a little more butter to help it brown nicely in the oven.
  • Bake in the preheated oven for about 20 - 25 minutes, or until the spanakopita is golden brown and crispy.
  • Let cool for a couple of minutes before portioning.
  • For the Soup: In a large Dutch oven or heavy pot, heat the olive oil on medium-high. Add the carrots, celery, and onions, toss them together to saute briefly, then stir in the garlic.
  • Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, chicken, salt, and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender.
  • Prepare the Egg-Lemon Sauce: In a medium bowl, whisk together the lemon juice and eggs. Continue to whisk while adding 2 ladles full of broth from the pot (this helps temper the eggs so they don't curdle). Once fully combined, add to the pot and stir well. Remove from the heat immediately. Season with salt and pepper to taste. Stir in the parsley.
  • Enjoy lemon chicken rice soup with spanakopita and soda.

Nutrition

Calories: 1095kcal | Carbohydrates: 113g | Protein: 51g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.04g | Cholesterol: 446mg | Sodium: 3829mg | Potassium: 1127mg | Fiber: 5g | Sugar: 42g | Vitamin A: 6887IU | Vitamin C: 37mg | Calcium: 457mg | Iron: 6mg

Spanakopita

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Servings 2
Calories 1095 kcal

Ingredients
 
 

Spanakopita

  • 2 tsp Extra-virgin olive oil
  • 1 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 16 oz Fresh spinach chopped
  • 4 oz Feta cheese
  • 2 Eggs
  • 1/4 tsp Ground nutmeg
  • 2 TBSP Fresh dill chopped
  • Salt to taste
  • Black pepper to taste
  • 6 sheets Phyllo dough cut in half
  • 6 TBSP Butter melted for brushing

Soup

  • 1 tsp Extra-virgin olive oil
  • 1/2 cup Carrots peeled and diced small
  • 1/2 cup Celery diced small
  • 1/2 cup Red onion diced small
  • 2 cloves Garlic minced
  • 6 cups Chicken broth
  • 2 Bay leaves
  • 1/3 cup White rice rinsed
  • 4 oz Chicken breast boneless skinless diced into bite-sized chunks
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup Lemon juice freshly squeezed, use more as needed
  • 2 Eggs beaten
  • 1/4 cup Fresh parsley chopped

Soda Pop

  • 24 oz Soda cold

Instructions
 

  • Preheat the oven to 375°F (190°C)
  • For the Spanakopita: In a pot, heat half the olive oil over medium heat. Add the chopped onion and garlic. Sauté for 3 - 4 minutes until they become translucent. Add the chopped spinach and continue to cook for another 2 - 3 minutes until the spinach wilts. Remove from heat.
  • In a mixing bowl, combine the cooked spinach mixture, crumbled feta cheese, egg, nutmeg, dill, salt, and pepper. Mix well to make the filling.
  • Lay out a 1/2 sheet of phyllo pastry and brush it lightly with butter. Place another 1/2 sheet on top and repeat until you have six sheets layered. Then place into a baking dish.
  • Spread the spinach and feta filling evenly over the phyllo.
  • Repeat brushing the remaining sheets of phyllo with butter and place them over top of the spinach feta filling.
  • Tuck the sides of the phyllo so the filling is neatly packaged. Brush the top with a little more butter to help it brown nicely in the oven.
  • Bake in the preheated oven for about 20 - 25 minutes, or until the spanakopita is golden brown and crispy.
  • Let cool for a couple of minutes before portioning.
  • For the Soup: In a large Dutch oven or heavy pot, heat the olive oil on medium-high. Add the carrots, celery, and onions, toss them together to saute briefly, then stir in the garlic.
  • Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, chicken, salt, and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender.
  • Prepare the Egg-Lemon Sauce: In a medium bowl, whisk together the lemon juice and eggs. Continue to whisk while adding 2 ladles full of broth from the pot (this helps temper the eggs so they don't curdle). Once fully combined, add to the pot and stir well. Remove from the heat immediately. Season with salt and pepper to taste. Stir in the parsley.
  • Enjoy lemon chicken rice soup with spanakopita and soda.

Nutrition

Calories: 1095kcalCarbohydrates: 113gProtein: 51gFat: 49gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 0.04gCholesterol: 446mgSodium: 3829mgPotassium: 1127mgFiber: 5gSugar: 42gVitamin A: 6887IUVitamin C: 37mgCalcium: 457mgIron: 6mg
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