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  • thelosogal

Reduced Sodium Spanakopita

This works as both an appetizer or a main dish. I love this dish this time of year, when it's almost starting to warm up, but still kind of cold at night. The flavors are bold enough that you don't notice that it's lower sodium.

Phyllo can be a bit, persnickety to work with. If you don't want to fold these into hand pies, you can use a casserole dish and layer the phyllo on the top and bottom.

400 mg per serving, 4 hand pies.

  • 16 sheets phyllo dough

  • 20 oz spinach

  • 2 oz feta cheese

  • 2 eggs, lightly beaten

  • 1 large onion

  • 1/2 cup green onion, chopped and divided white and green

  • 1/4 cup Italian parsley

  • 2 tablespoons dill

  • Pepper

  • Olive oil or 3/4 cup unsalted butter

  1. Heat 2 tablespoons olive oil in a large dutch oven. Add onion and the white part of the green onion and cook until softened. Add spinach and cover. Every minute or two, lift lid and stir the spinach.

  2. Once the spinach is wilted, remove from heat. Place mixture in a fine mesh sieve or cheese cloth and let cool. Once cool, press or squeeze out any excess moisture.

  3. Preheat oven to 325F. In a medium bowl, add spinach mixture, eggs, the green part of the green onion, Italian parsley and dill and mix well. Add pepper to taste.

  4. Being careful to cover remaining phyllo as you work, take one phyllo dough sheet, and cover liberally will oil (or butter) and fold dough in half length wise. You want the dough to be long and narrow. Place a spoonful of the spinach mixture and place it on one end of the dough. Take the corner of dough closest to the mixture and pull it over the mixture, making a triangle. Brush on some olive oil (or butter) and fold again. Repeat that process you get to the end of the dough. Place on a baking sheet. Repeat with the rest of the dough and mixture.

  5. Bake until golden brown, about 15 minutes.

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