Zucchini Spanakopita recipe (12/5/16)

Posted at 12:57 PM, Dec 02, 2016
and last updated 2016-12-05 12:03:43-05

Serves 4

200 calories per serving


  • 4 medium-sized zucchini; sliced thin
  • 1 tbsp. olive oil
  • 1 small onion; diced
  • 2 medium-sized ripe tomatoes; diced
  • 1 pound spinach; washed and dried; roughly chopped
  • 1 cup feta cheese; crumbled
  • 2 tbsp. fresh dill; chopped
  • Extra Virgin Olive Oil
  • Kosher Salt & Ground Black Pepper

1. Preheat oven to 375F. Preheat a medium-sized saute pan over medium-heat.
2. Add the olive oil to the pan, and saute the diced onion until translucent, about 3 minutes.
3. Add the diced tomato to the pan, season with salt and pepper and cook for 5 minutes or until the tomatoes begin to soften.
4. Remove from heat, stir in the chopped dill and let cool. Season with salt and pepper if needed.
5. Meanwhile, lay the sliced zucchini on paper towels and season with kosher salt. Allow to sit for 5 minutes to absorb any water.
6. Brush a small casserole dish with extra virgin olive oil and lay a single layer of zucchini.
7. Spread a spoonful of the tomato mixture on top of the zucchini.
8. Cover with spinach leaves and sprinkle with feta.
9. Continue with another layer of zucchini and repeat the layering until all spinach is used.
10. Finish the layering with a single layer of zucchini and brush with extra virgin olive oil.
11. Bake for 20 minutes or until the top is golden.
12. Let cool for 10 minutes and serve with a salad of mixed lettuces.