Spanakopita Stuffed Peppers

Spanakopita Stuffed Peppers. Spanakopita is traditionally a delicious savoury Greek pie made with crispy layers of phyllo pastry filled with spinach and feta cheese. In this version, the spinach filling is stuffed into a sweet pepper, topped with a single sheet of phyllo and baked until the pepper is tender and the phyllo is golden and crisp.

Each bite is bursting with flavour and a delightful crunch, making it a perfect option for a side dish, brunch or an impressive appetizer.

Ingredients

• Extra-virgin olive oil
• Red onion
• Jalapeño, optional
• Spinach
• Fresh dill
• Fresh parsley
• Garlic
• Pepper
• Ricotta cheese
• Feta cheese
• Eggs
• Bell peppers
• Salt
• Phyllo
• Sesame seeds, optional

See recipe card for quantities.

Instructions

Heat 1½ tablespoons of oil over medium heat, in large nonstick pan with a lid. Add red onion, and jalapeño then cook, stirring often, until softened, about 3 to 4 minutes. Add spinach, a quarter at a time, cook and cook, stirring occasionally, until wilted, 6 to 8 minutes. Stir in dill, parsley, salt, pepper, and garlic. Stir to combine and cook for 2 to 3 minutes. Transfer the spinach mixture to a colander to drain excess liquid and cool slightly.

Preheat the oven to 375°F

Place the pepper halves on a sheet pan and rub them all over with the remaining 1½ tablespoons of olive oil.

In a large bowl, beat the eggs. Stir in ricotta and feta. Add in the spinach and stir until well combined.

Divide the spinach mixture evenly among the peppers.

Brush a phyllo sheet lightly with olive oil, then loosely scrunch it up into a ridged circle, about the size of a pepper, and place it on top of a pepper.

Repeat until all the peppers are topped with a phyllo sheet. Sprinkle with sesame seeds, optional.

Place the sheet pan in the oven and bake until the peppers are tender, and the phyllo is lightly golden and crispy, 40 to 45 minutes.

Sprinkle with chopped parsley, serve and enjoy!

Watch how these Spanakopita Stuffed Peppers were made here.

Tips

1. Prepping Phyllo Pastry: Phyllo pastry can dry out quickly, so make sure to keep it covered with a damp towel while you work to prevent it from becoming brittle. Typically extra phyllo can be refrozen, check your phyllo packaging to confirm.
2. Customize the Heat: Adjust the spiciness by adding more or less jalapeño according to your preference. You can also omit it entirely for a milder flavor.
3. Drain Excess Liquid: After cooking the spinach mixture, drain it in a colander to remove any excess liquid. This prevents the filling from becoming too watery and ensures a perfect consistency.
4. Crispy Phyllo Topping: For a golden-brown and crispy phyllo topping, lightly brush each sheet with olive oil before scrunching it up and placing it on top of the peppers.
5. Even Cooking: To ensure even cooking, choose bell peppers that are similar in size and thickness. This will help them bake uniformly and prevent any from becoming undercooked or overcooked.

Equipment Used

Cooked in in the Hestan Duel fuel oven using my Hestan Culinary OvenBond Tri-ply Half Sheet Pan. Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.

Leave a Comment

If you get the chance to try this Spanakopita Stuffed Peppers recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

Spanakopita Stuffed Peppers

Spanakopita is traditionally a delicious savoury Greek pie made with crispy layers of phyllo pastry filled with spinach and feta cheese.

In this version, the spinach filling is stuffed into a sweet pepper, topped with a single sheet of phyllo and baked until the pepper is tender and the phyllo is golden and crisp.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Side Dish

Cuisine Greek, Greek-Inspired

Servings 6 People

Ingredients

  

1x2x3x

• 3 tablespoons extra-virgin olive oil divided, plus more for phyllo
• ¾ cup chopped red onion
• 1 tablespoon finely diced jalapeño optional
• 2 8 oz. packages of spinach
• 1 tablespoon fresh dill chopped
• 2 tablespoons fresh parsley chopped, plus more for garnish
• 2 cloves garlic minced
• ½ teaspoon ground pepper
• ½ cup ricotta cheese
• ½ cup feta cheese crumbled
• 2 large eggs
• 3 bell peppers cut in half lengthwise, seeds & membranes removed
• ¼ teaspoon salt
• 6 sheets of phyllo thawed

Instructions

 

• Heat 1 ½ tablespoons of oil over medium heat, in large nonstick pan with a lid. Add red onion, and jalapeño then cook, stirring often, until softened, about 3 to 4 minutes. Add spinach, a quarter at a time, cook and cook, stirring occasionally, until wilted, 6 to 8 minutes. Stir in dill, parsley, salt, pepper, and garlic. Stir to combine and cook for 2 to 3 minutes. Transfer the spinach mixture to a colander to drain excess liquid and cool slightly.
• Preheat the oven to 375°F
• Place the pepper halves on a sheet pan and rub them all over with the remaining 1 ½ tablespoons of olive oil.
• In a large bowl, beat the eggs. Stir in ricotta and feta. Add in the spinach and stir until well combined. Divide the spinach mixture evenly among the peppers.
• Brush a phyllo sheet lightly with olive oil, then loosely scrunch it up into a ridged circle, about the size of a pepper, and place it on top of a pepper. Repeat until all the peppers are topped with a phyllo sheet. Sprinkle with sesame seeds, optional.
• Place the sheet pan in the oven and bake until the peppers are tender, and the phyllo is lightly golden and crispy, 40 to 45 minutes.
• Sprinkle with chopped parsley, serve and enjoy.
• Please take 5 seconds to rate this recipe below. We would greatly appreciate it!

Video

Notes

Tips:

1. Prepping Phyllo Pastry: Phyllo pastry can dry out quickly, so make sure to keep it covered with a damp towel while you work to prevent it from becoming brittle. Typically extra phyllo can be refrozen, check your phyllo packaging to confirm.
2. Customize the Heat: Adjust the spiciness by adding more or less jalapeño according to your preference. You can also omit it entirely for a milder flavor.
3. Drain Excess Liquid: After cooking the spinach mixture, drain it in a colander to remove any excess liquid. This prevents the filling from becoming too watery and ensures a perfect consistency.
4. Crispy Phyllo Topping: For a golden-brown and crispy phyllo topping, lightly brush each sheet with olive oil before scrunching it up and placing it on top of the peppers.
5. Even Cooking: To ensure even cooking, choose bell peppers that are similar in size and thickness. This will help them bake uniformly and prevent any from becoming undercooked or overcooked.

Keyword feta stuffed capsicum, low carb spanakopita, prepping peppers for stuffed peppers, spinach and feta stuffed peppers, spinach ricotta stuffed peppers

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