Greek Spanakopita Stuffed Peppers Recipe.

This Greek Spanakopita Stuffed Peppers Recipe is easy to make, and it’s a great way to use up leftover spinach. The dish can be served warm or at room temperature, making it an excellent dish for entertaining. The filling is delicious when eaten on its own with a little extra sauce and the crust is flaky and crispy. This recipe uses phyllo dough, but you could substitute with puff pastry if you prefer.


2 tablespoons olive oil

1 red bell pepper, chopped

1 green bell pepper, chopped

4 scallions, minced

5 cloves garlic, minced

10 oz. spinach leaves, drained and squeezed dry

¼ cup feta cheese, crumbled

1 teaspoon oregano leaves (fresh or dried)

½ teaspoon thyme leaves (fresh or dried)

½ teaspoon salt

¼ teaspoon ground black pepper

3 sheets of phyllo dough (or puff pastry dough)


Chop the onion and garlic into small chunks. Add the oil to a pan over medium heat and sauté the onions and garlic until they’re soft.

Add the spinach and cook for 2 minutes, or until it begins to wilt. Add the dried oregano, smoked paprika, red pepper flakes, feta, eggs, salt and pepper to taste.

Mix until well blended in the pan. Remove from heat.

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or silicone liner.

Lightly grease the dough with olive oil or butter on both sides of each sheet of phyllo dough. Place 1 sheet of dough onto your prepared baking sheet so that it is about 1-1/2 inches in thickness down its length and width (about 8-9 inches total). Cover as many as you can fit on your baking sheet before you start layering them together with filling.

Layer with about 1/3 cup filling per layer (5 layers total)

Top with another layer of phyllo dough by brushing lightly with more olive oil or butter

Repeat for remaining layers

Brush top layer lightly with olive oil

Bake for 10-12

Cooking the phyllo dough

First, mix the flour, salt, and pepper in a bowl.

Next, add the eggs to the dry ingredients.

Finally, stir in a little of the water and oil until the dough comes together. You may have to use more liquid if your dough is too dry.

Then cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes before rolling it out.

Filling the peppers

Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray and place the peppers on it. Fill each pepper with 1/2 cup of the filling. Carefully place the peppers on your baking sheet and bake for 20 minutes or until they are almost completely cooked through.

While the peppers are baking, prepare the sauce by using a medium size skillet to heat up olive oil, red onion, garlic cloves, and black pepper over medium high heat. Pour in three cups of chicken broth and whisk in flour until no lumps remain. Continue whisking while adding milk until mixture is thickened. Add spinach, salt, cayenne pepper, oregano and vegetable stock powder. Remove from heat and set aside to cool for 10 minutes before pouring into a blender or food processor fitted with an immersion blender (or use a regular one).

Baking the peppers

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

Cut the phyllo dough into 3×3 inch squares. Place a square on a dry, clean surface and brush the edges with water. Fold the square in half, pressing to seal it at the top and bottom edges so it forms an even triangle. Unfold it and place on the baking sheet. Repeat this process until you have 12 triangles total, placing them about 2 inches apart from one another on the baking sheet

Bake for 8 minutes, or until golden brown and crisp. Remove from oven and let cool completely before filling them with the spinach mixture


The recipe is best served with Greek salad and a chilled white wine. The filling is delicious when eaten on its own with a little extra sauce and the crust is flaky and crispy. This recipe uses phyllo dough, but you could substitute with puff pastry if you prefer.

Greek Spanakopita Stuffed Peppers Recipe.

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



These stuffed bell peppers have a filling inspired by the Greek spinach pie, spanakopita, but you don’t have to worry about working with phyllo, so they’re great for an easy vegetarian dinner.


  • 2 tablespoons extra-virgin olive oil, divided

  • ¼ cup chopped shallot

  • 1 (11 ounce) package baby spinach

  • 2 teaspoons chopped fresh dill

  • 2 teaspoons chopped fresh parsley

  • 1 clove garlic, grated

  • ¼ teaspoon ground pepper

  • ½ cup part-skim ricotta cheese

  • 6 tablespoons crumbled feta cheese

  • 2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded

  • ¼ teaspoon salt

  • 4 tablespoons shredded part-skim low-moisture mozzarella cheese, divided


  • Preheat oven to 400 degrees F.
  • Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.
  • Rub bell peppers with the remaining 1 tablespoon oil and sprinkle with salt. Divide the spinach mixture among the peppers and top each with 1 tablespoon mozzarella. Place in an 8-inch-square baking dish.
  • Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving.

Reference : eatingwell.


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