Spanakopita

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Prep Time: 35 minutes
Cook Time: 1 hour
Servings: 2
Calories: 1165kcal

Ingredients

Cucumber Water

  • 1/2 Cucumber sliced
  • 24 oz Water cold

Spanakopita

  • 2 TBSP Extra-virgin olive oil
  • 1 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 16 oz Baby spinach chopped
  • 4 oz Feta cheese crumbled
  • 2 Eggs
  • 1/4 tsp Ground nutmeg
  • 8 Sheets Phyllo dough
  • 6 TBSP Butter melted for brushing

Seasoning

  • Salt to taste
  • Black pepper to taste

Soup

  • 1 TBSP 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
  • 1/2 cup White rice rinsed
  • 6 oz Chicken breast boneless skinless diced into bite sized chunks
  • 1/4 cup Lemon juice freshly squeezed, use more as needed
  • 2 Eggs beaten
  • 1/4 cup Fresh parsley chopped
  • 2 slices Your choice of bread
US Customary - Metric

Instructions

  • Add the cucumber slices to the water and let it infuse in the refrigerator until ready to serve.
  • 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, salt, and pepper. Mix well to make the filling.
  • Lay out one sheet of phyllo pastry and brush it lightly with butter. Place another sheet on top and repeat until you have four 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.
  • 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.
  • Portion the soup and serve with spanakopita, Greek bread, and cucumber water.

Nutrition

Calories: 1165kcal | Carbohydrates: 64g | Protein: 48g | Fat: 80g | Saturated Fat: 36g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 537mg | Sodium: 3830mg | Potassium: 1205mg | Fiber: 5g | Sugar: 12g | Vitamin A: 7960IU | Vitamin C: 39mg | Calcium: 478mg | Iron: 4mg

Spanakopita

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 35 minutes
Cook Time 1 hour
Servings 2
Calories 1165 kcal

Ingredients
 
 

Cucumber Water

  • 1/2 Cucumber sliced
  • 24 oz Water cold

Spanakopita

  • 2 TBSP Extra-virgin olive oil
  • 1 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 16 oz Baby spinach chopped
  • 4 oz Feta cheese crumbled
  • 2 Eggs
  • 1/4 tsp Ground nutmeg
  • 8 Sheets Phyllo dough
  • 6 TBSP Butter melted for brushing

Seasoning

  • Salt to taste
  • Black pepper to taste

Soup

  • 1 TBSP 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
  • 1/2 cup White rice rinsed
  • 6 oz Chicken breast boneless skinless diced into bite sized chunks
  • 1/4 cup Lemon juice freshly squeezed, use more as needed
  • 2 Eggs beaten
  • 1/4 cup Fresh parsley chopped
  • 2 slices Your choice of bread

Instructions
 

  • Add the cucumber slices to the water and let it infuse in the refrigerator until ready to serve.
  • 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, salt, and pepper. Mix well to make the filling.
  • Lay out one sheet of phyllo pastry and brush it lightly with butter. Place another sheet on top and repeat until you have four 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.
  • 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.
  • Portion the soup and serve with spanakopita, Greek bread, and cucumber water.

Nutrition

Calories: 1165kcalCarbohydrates: 64gProtein: 48gFat: 80gSaturated Fat: 36gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gTrans Fat: 1gCholesterol: 537mgSodium: 3830mgPotassium: 1205mgFiber: 5gSugar: 12gVitamin A: 7960IUVitamin C: 39mgCalcium: 478mgIron: 4mg
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