By Brady Starr
Preheat your oven to 180°C (350°F) and lightly oil a baking sheet or line it with parchment paper.
Lay one sheet of phyllo pastry on a clean surface and lightly brush with olive oil. Place the second sheet on top and brush it with more olive oil.
Spoon the spinach filling evenly along one edge of the stacked phyllo sheets, leaving a border of about 2 cm from the edge.
Carefully roll the phyllo pastry over the filling to form a log shape, tucking in the edges as you go to secure the filling.
Place the roll on the prepared baking sheet, seam side down. Brush the top with a little more olive oil.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
While the spanakopita is baking, prepare the salad by tossing the mixed salad with lemon juice, a pinch of salt, and black pepper.
Remove the spanakopita from the oven and let it cool slightly on a wire rack. Cut into pieces and serve warm alongside the salad.
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This Greek Vegetarian Appetizer Main Course recipe is ready in 45 minutes and features spinach filling (spinach, feta, onions), phyllo pastry sheets, olive oil and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 180°C (350°F) and lightly oil a baking sheet or line it with parchment paper.
Lay one sheet of phyllo pastry on a clean surface and lightly brush with olive oil. Place the second sheet on top and brush it with more olive oil.
Spoon the spinach filling evenly along one edge of the stacked phyllo sheets, leaving a border of about 2 cm from the edge.
Carefully roll the phyllo pastry over the filling to form a log shape, tucking in the edges as you go to secure the filling.
Place the roll on the prepared baking sheet, seam side down. Brush the top with a little more olive oil.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
While the spanakopita is baking, prepare the salad by tossing the mixed salad with lemon juice, a pinch of salt, and black pepper.
Remove the spanakopita from the oven and let it cool slightly on a wire rack. Cut into pieces and serve warm alongside the salad.
Calories per Serving: 450
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