Directions:
- If using fresh spinach: cook the cleaned spinach in a large pan, covered, for about 3-5 minutes or until tender (do not add water!).
- Drain well and chop coarsely.
- Put in a large mixing bowl, or the bowl of your mixer.
- If using frozen spinach: using your hands, squeeze the thawed spinach to remove as much moisture as possible.
- Put in a large mixing bowl, or the bowl of your mixer.
- Add the remaining ingredients through and including the black pepper to the bowl and mix until thoroughly combined.
- Set aside.
- Get out a large 13x9x2-inch metal baking pan.
- Unroll the phyllo onto a slightly damp kitchen towel, cover with a piece of plastic then another towel (you need to keep the phyllo from drying out while you work with it or you will have phyllo crumbs).
- Brush the entire interior surface of the pan with the olive oil/butter mixture.
- Place one sheet of phyllo into the pan.
- If it is too big, don't worry- just fold over the excess edges into pan.
- Brush with butter/oil.
- Continue until you have 5 sheets of phyllo.
- Carefully spread 1/4 of the spinach mixture on top.
- Continue layering the phyllo, buttering each sheet, and the spinach, making sure you end up with at least 4 layers of phyllo on top.
- Brush the top with the remaining butter/oil, then bake at 350°F for 1 hour or until golden brown.
- Let cool in the pan for at least 15 minutes before cutting and serving.
- Serve with creme fraiche or sour cream on the side.
- This dish tastes better the next day, so you can make it ahead and cook it the day you plan to serve it.
- Is good hot or room temperature; Freezes very well; No need to thaw prior to reheating.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 502.62 Kcal (2104 kJ) | ||
| Calories from fat | 404.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.97g | 69% | |
|---|---|---|---|
| Cholesterol | 189.5mg | 63% | |
| Sodium | 634.77mg | 26% | |
| Potassium | 1106.8mg | 24% | |
| Total Carbs | 9.71g | 3% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 18.74g | 37% | |
| Vitamin C | 51.9mg | 87% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 6.4mg | 36% | |
| Calcium | 496.1mg | 50% | |
| Amount Per 100 g | |||
| Calories | 167.51 Kcal (701 kJ) | ||
| Calories from fat | 134.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.99g | 69% | |
|---|---|---|---|
| Cholesterol | 63.16mg | 63% | |
| Sodium | 211.55mg | 26% | |
| Potassium | 368.86mg | 24% | |
| Total Carbs | 3.24g | 3% | |
| Sugars | 0.51g | 6% | |
| Dietary Fiber | 1.34g | 16% | |
| Protein | 6.25g | 37% | |
| Vitamin C | 17.3mg | 87% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2.1mg | 36% | |
| Calcium | 165.3mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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