Quinoa and Spinach Spanakopita

Quinoa and Spinach Spanakopita brings a delightful twist to the classic Greek dish. Flaky layers of phyllo pastry encase a savory mixture of quinoa, spinach, and feta cheese, resulting in a tasty and harmonious meal. Combining traditional flavors with a modern, healthy approach, this dish is suitable for a relaxed family dinner or a special occasion. Although layering the phyllo might seem intricate, the outcome is rewarding. Pair this Spanakopita with a side salad for a delicious and complete dining experience.

Ingredients

• 1 cup quinoa, cooked
• 1 pound fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 package phyllo pastry sheets, thawed
• 1/2 cup butter, melted
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 min.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 min.
4. In a large bowl, combine the cooked quinoa, feta cheese, dill, salt, and black pepper. Add the cooked spinach mixture and mix well until evenly combined.
5. Brush a baking dish with melted butter. Layer phyllo pastry sheets in the dish, brushing each sheet with melted butter before adding the next one.
6. Spread the quinoa and spinach mixture evenly over the phyllo layers. Top with another layer of phyllo sheets, brushing each with butter.
7. Bake in the preheated oven for 35-40 min, or until the pastry is golden brown and crisp.
8. Allow the Spanakopita to cool for at least 10 min before slicing and serving.

Keywords: Healthy, Savory, Spinach

Spice Rack: Dill, Salt, Black Pepper

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