Trader Joe's Shortcut Spanakopita
Trader Joe'sTrader Joe's Shortcut Spanakopita
Ingredients
For the Spinach and Feta Filling
- 1 pound Trader Joe's frozen chopped spinach, thawed and squeezed dry
- 1 cup Trader Joe's feta cheese crumbles
- 1/2 cup Trader Joe's Unexpected Cheddar Cheese, shredded
- 1 large egg
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Fillo Dough
- 1 package Trader Joe's fillo dough, (16 ounces), thawed in the refrigerator overnight
- 1/2 cup unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large bowl, combine the thawed and squeezed dry Trader Joe's frozen chopped spinach, Trader Joe's feta cheese crumbles, shredded Trader Joe's Unexpected Cheddar Cheese, large egg, fresh dill, fresh parsley, green onions, garlic powder, nutmeg, salt, and black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 10 min
- 3
Carefully unroll the Trader Joe's fillo dough. Keep the unused sheets covered with a damp towel to prevent them from drying out.
⏱️ 2 min
- 4
Place one sheet of fillo dough in the prepared baking dish, allowing it to overhang the sides. Brush lightly with melted butter. Repeat this process with 7 more sheets of fillo dough, layering them and brushing each with butter, until you have 8 layers forming the bottom crust.
⏱️ 8 min
- 5
Evenly spread the spinach and cheese filling over the layered fillo dough in the baking dish.
⏱️ 3 min
- 6
Top the filling with another 8 sheets of fillo dough, brushing each sheet generously with melted butter as you layer them. Trim any excess dough from the edges, or fold the overhanging bottom sheets over the top layers to create a sealed edge.
⏱️ 8 min
- 7
Score the top layer of fillo dough into individual serving pieces (e.g., 12 squares or triangles) using a sharp knife. Be careful not to cut all the way through to the filling. This will make it easier to cut after baking.
⏱️ 2 min
- 8
Bake for 35-40 minutes, or until the top is golden brown and crispy. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 40 min•🌡️ 375
- 9
Remove from the oven and let cool for 10-15 minutes before cutting completely through the scored lines and serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTrader Joe's Shortcut Spanakopita
Ingredients
For the Spinach and Feta Filling
- 1 pound Trader Joe's frozen chopped spinach, thawed and squeezed dry
- 1 cup Trader Joe's feta cheese crumbles
- 1/2 cup Trader Joe's Unexpected Cheddar Cheese, shredded
- 1 large egg
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 green onions, thinly sliced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Fillo Dough
- 1 package Trader Joe's fillo dough, (16 ounces), thawed in the refrigerator overnight
- 1/2 cup unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large bowl, combine the thawed and squeezed dry Trader Joe's frozen chopped spinach, Trader Joe's feta cheese crumbles, shredded Trader Joe's Unexpected Cheddar Cheese, large egg, fresh dill, fresh parsley, green onions, garlic powder, nutmeg, salt, and black pepper. Mix well until all ingredients are evenly distributed.
⏱️ 10 min - 3
Carefully unroll the Trader Joe's fillo dough. Keep the unused sheets covered with a damp towel to prevent them from drying out.
⏱️ 2 min - 4
Place one sheet of fillo dough in the prepared baking dish, allowing it to overhang the sides. Brush lightly with melted butter. Repeat this process with 7 more sheets of fillo dough, layering them and brushing each with butter, until you have 8 layers forming the bottom crust.
⏱️ 8 min - 5
Evenly spread the spinach and cheese filling over the layered fillo dough in the baking dish.
⏱️ 3 min - 6
Top the filling with another 8 sheets of fillo dough, brushing each sheet generously with melted butter as you layer them. Trim any excess dough from the edges, or fold the overhanging bottom sheets over the top layers to create a sealed edge.
⏱️ 8 min - 7
Score the top layer of fillo dough into individual serving pieces (e.g., 12 squares or triangles) using a sharp knife. Be careful not to cut all the way through to the filling. This will make it easier to cut after baking.
⏱️ 2 min - 8
Bake for 35-40 minutes, or until the top is golden brown and crispy. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 40 min•🌡️ 375 - 9
Remove from the oven and let cool for 10-15 minutes before cutting completely through the scored lines and serving.
⏱️ 15 min