Lunch · 60 min · greek

Spanakopita

Dinner decisions, handled: Spanakopita pairs frozen chopped spinach with feta for a 60-minute Greek lunch. At 380 calories and 12g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 lb Frozen chopped spinach
• 12 oz Feta
• 15 oz Ricotta
• 1 lb Phyllo dough
• 3 Eggs
• 6 Scallions
• 1/4 cup Fresh dill
• 3/4 cup Unsalted butter
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/4 tsp Nutmeg

Steps

1. Thaw the spinach completely, then squeeze it dry in fistfuls — wring it like you mean it. Any water left in the spinach turns the bottom layers gummy, and this is the single most important step in the recipe.
2. Beat the ricotta, eggs, crumbled feta, chopped scallions, dill, nutmeg, and salt into a thick filling. Taste it — the salt should make the spinach taste greener, not salty.
3. Melt the butter with the olive oil; the oil keeps the butter from burning and makes the layers shatter. Brush a 9x13 pan, then layer 8 phyllo sheets, brushing each one, letting the edges overhang.
4. Spread the filling evenly, fold the overhanging edges in, then layer 8 more buttered sheets on top, tucking them down the sides like a blanket. Score the top into 12 squares before baking — phyllo shatters if you cut it after.
5. Bake at 375°F for 40 to 45 minutes until deeply golden and audibly crisp when you tap it. Cool 15 minutes so the filling sets, then cut along the scores.

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