Microgreen Stuffed Spanakopita

Microgreen Stuffed Spanakopita

This Spanakopita is very amazing! It’s one wonderful dish for any occasion, with a substantial spinach filling, a dash of feta cheese, a hint of nutmeg, and nutritious microgreens wrapped into a crispy phyllo dough shell! Make a lot so you can share!

Spanakopita is a Greek pastry with layers of phyllo dough folded over spinach and feta cheese. Typically, they are folded into triangles.

For this dish, microgreens are a necessity!! Go for kale microgreens. Their flavor is comparable to that of adult kale, but it’s a little sweeter and milder, with a nutty aftertaste.

They’re great in salads, sandwiches, smoothies, and as a garnish for almost any food. It’s even possible to produce micro kale chips!!

After their initial soak, kale microgreens are ready to peel in about 5-6 days and are ready to harvest in approximately 10 days! When they reach maturity, they are around 1.5-2 inches tall (typically shorter than broccoli microgreens), with magnificent bold and vivid green leaves.

Serves: 7- 10 servings


  • 8 oz frozen spinach (defrosted)
  • 4 oz crumbled feta cheese
  • 1 large egg
  • 1/8 tsp kosher salt
  • 1/8 tsp ground nutmeg
  • 2 tbsp minced onion
  • 1 stick unsalted butter
  • 1 roll phyllo dough (defrosted)
  • 1 Whole Kale Microgreen Seed Quilt
  • Garnish: Microgreens and salt to taste


  1. Preheat the oven to 375 degrees Fahrenheit. 
  2. Toss the spinach, microgreens, feta, egg, salt, nutmeg, and onion in a bowl with salt and pepper. 
  3. In a small pot, melt butter and prepare your pasty brush.
  4. Roll out the phyllo dough and cut all of the sheets in half vertically with a sharp knife so you have two sets of 4 1/2″ x 17″ phyllos sheets. 
  5. Brush the top sheet of phyllo with butter and arrange it on a level surface. 
  6. Place a second phyllo sheet on top of the first. Brush with butter once more.
  7. Repeat with a third sheet.
  8. Place two heaping spoonful of the filling on the phyllo dough’s corner. Fold one corner into a triangle and place it over the filling.
  9. Press down on the triangle to evenly distribute the filling. Brush a small amount of butter over the top.
  10. Fold the dough in half again until you have one small triangle package. Cover with a kitchen towel and place on a baking sheet.
  11. Brush all of the Spanakopita tops with butter.
  12. Bake for 20 minutes, or until golden brown and crispy.
  13. Serve with fresh microgreens, if desired.

For The Best Helena Microgreens Contact Visit www.tizermicrogreens.com

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