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Spinach Pita Recipe
|Frozen spinach||60 Ounce, defrosted and chopped|
|Onion||1⁄2 , finely chopped|
|Butter||1 Cup (16 tbs) (Divided)|
|Feta cheese||1 Pound|
|Ricotta cheese||8 Ounce|
|Dill weed||2 Tablespoon|
|White pepper||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 5723 Calories from Fat 3155
% Daily Value*
Total Fat 358 g550.2%
Saturated Fat 212.3 g1061.4%
Trans Fat 0 g
Cholesterol 2272.1 mg
Sodium 10464.1 mg436%
Total Carbohydrates 413 g137.7%
Dietary Fiber 63.3 g253.1%
Sugars 44.1 g
Protein 240 g479.4%
Vitamin A 4224.1% Vitamin C 190.2%
Calcium 566.9% Iron 359.7%
*Based on a 2000 Calorie diet
Squeeze all the liquid out of the spinach and place into a large bowl.
Saute the onion in one tablespoon of butter and add to the spinach mixture.
Add the cheeses and the spices to the mixture and mix well.
Melt the remaining butter in a small frying pan.
Open the phyllo package and brush one sheet lightly with butter, fold lengthwise in 3.
Brush lightly with butter.
Starting at the top corner, place 2 tablespoons of the spinach mixture.
Fold corner over to make a triangle and continue folding as a flag so you end up with a triangle.
Place fold side down on a parchment paper covered baking sheet.
Bake for 25 minutes until golden.
Remove and eat warm.