Better For You: Spanakopita - Make this delicious Greek dish today! - Summer Kitchen Creations

This healthier version of Spanakopita excludes the butter and uses only a small amount of feta cheese and olive oil.




  1. Note: Phyllo dough dries out quickly so it is best to keep the dough refrigerated until you are ready to layer into the pan. You should work quickly in assembling the Spanakopita or you can lay a damp towel over the rest of the dough while you work.
  2. Thaw and drain 3 – 10-ounce packages of frozen spinach. Using a colander squeeze any excess water out of the spinach.
  3. Pour 1 tablespoon of olive oil into a pan. Over medium heat saute the chopped onion for 5 minutes until onions begin to look translucent. Add the drained spinach to the pan and saute for 3 minutes mixing onions into the mixture. Remove the spinach mixture from the heat and let cool.
  4. After spinach mixture is cool, add the chopped roasted red peppers, dill and mint into the spinach mixture. Next, add in the feta cheese and an egg white. Mix together using a spoon.
  5. Pour 2 tablespoons olive oil into a bowl. Brush surface of a 9×9 inch pan with olive oil.
  6. Working in a clockwise direction add two sheets of phyllo dough at a time to the pan by aligning three of the edges of the bottom surface of the pan and draping the remaining dough out over the edge of the pan. Brush that layer of phyllo dough with olive oil.
  7. Turn the pan clockwise and add two more sheets of phyllo dough in the same manner, as above. Then brush the layer with olive oil. Continue in this manner until dough is draped over all four edges of the pan. These two steps require a total of 8 sheets.
  8. Spoon spinach mixture into the pan and evenly spread over the phyllo dough.
  9. Layer 2 sheets of phyllo dough over the spinach mixture. Fold the dough from all four edges into the pan. Brush the top of the dough with olive oil.
  10. Bake in oven for 30 minutes until golden brown.