Spanakopita

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Prep Time 35

Cook Time 1

Servings

Calories 968kcal

Ingredients

Cucumber Water

½ Cucumber sliced
24 oz Water

Spanakopita (Spinach Pie)

1 tsp Extra-virgin olive oil
1 cup Onion finely chopped
2 cloves Garlic minced
16 oz Baby spinach chopped
1 TBSP Fresh parsley chopped
1 TBSP Fresh dill chopped
4 oz Feta cheese crumbled
1 Egg beaten
¼ tsp Ground nutmeg
8 sheets Phyllo dough
3 TBSP Butter melted (for brushing)
Salt to taste
Black pepper to taste

Lemon Rice Soup (Avgolemono)

1 tsp Extra-virgin olive oil
½ cup Carrots peeled and diced small
½ cup Celery diced small
½ cup Red onion diced small
2 cloves Garlic minced
4 cups Chicken broth
2 Bay leaves
1/4 cup Brown rice rinsed
3 oz Chicken breast boneless skinless diced, bite-size
¼ cup Lemon juice (more to taste)
2 Eggs beaten
1 TBSP Fresh parsley chopped
Salt to taste
Black pepper to taste

Bread

2 slices Whole wheat bread

US Customary - Metric

Instructions

Prepare the Cucumber Water: Add cucumber slices to water and refrigerate to infuse while preparing the meal.
Preheat the Oven: Preheat the oven to 375°F (190°C).
Cook the Spanakopita Filling: Heat olive oil in a pan over medium heat. Add onion and garlic and sauté 3–4 minutes until translucent. Add chopped spinach and cook 2–3 minutes until wilted. Remove from heat and allow to cool slightly.
Mix the Filling: In a bowl, combine spinach mixture, parsley, dill, feta cheese, eggs, nutmeg, salt, and pepper. Mix until evenly combined.
Layer the Phyllo Base: Lay one sheet of phyllo dough inside a baking dish and brush lightly with melted butter. Repeat until half the sheets are stacked.
Add Filling: Spread spinach and feta mixture evenly over the phyllo base.
Top with Remaining Phyllo: Brush remaining phyllo sheets with butter and layer over the filling. Tuck edges inward to seal. Brush the top lightly with more butter.
Bake the Spanakopita: Bake for 20–25 minutes, until golden brown and crisp. Let rest a few minutes before slicing.
Start the Soup Base: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add carrots, celery, and red onion and sauté briefly until softened. Stir in garlic and cook for about 30 seconds.
Simmer the Soup: Add chicken broth and bay leaves and bring to a boil. Add rice and diced chicken. Season with salt and pepper. Reduce heat to medium-low and simmer for about 20 minutes, until rice is tender and chicken is cooked through.
Prepare the Egg-Lemon Mixture: In a bowl, whisk together lemon juice and eggs. Slowly whisk in 2 ladles of hot broth to temper the eggs.
Finish the Soup: Slowly pour the egg-lemon mixture into the soup while stirring. Remove immediately from heat to prevent curdling. Adjust seasoning and stir in chopped parsley.
Serve the soup alongside spanakopita, bread slices, and cucumber water.

Nutrition