Crispy Chickpea & Spinach Spanakopita with Lemon-Dill Yogurt Sauce
Prep 20 min · Cook 25 min · Serves 4 · medium
A reimagined Greek classic featuring golden-crusted phyllo layers stuffed with herb-infused chickpeas, wilted spinach, and crumbled feta, served with a bright lemon-dill yogurt drizzle. This vegetarian showstopper delivers protein-rich legumes wrapped in crispy sheets, perfect for a Mediterranean dinner that feels indulgent yet nourishing.
Ingredients
- 2 cans chickpeas, 15 oz, drained and rinsed
- 6 cups fresh spinach, roughly chopped
- 5 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons fresh dill, chopped, divided
- 2 tablespoons fresh mint, chopped
- 1 cup feta cheese, crumbled
- 2 large eggs, lightly beaten
- 8 sheets phyllo dough, thawed if frozen
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper, freshly ground
- 0.25 teaspoon nutmeg, freshly grated
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