Lambsquarters Spanakopita
Lambsquarters Spanakopita is a creative, foraged twist on the classic Greek spinach pie, replacing spinach with the wild green lambsquarters (Chenopodium album). This savory pastry features flaky phyllo dough filled with a mixture of sautéed lambsquarters, onions, herbs, and often feta or ricotta cheese. It's a dish that blends Mediterranean baking traditions with the use of a common, nutritious wild edible plant.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates from the phyllo pastry and provides a good source of protein if cheese is included. It's rich in key nutrients like vitamins A, C, and K, as well as minerals like calcium and iron, with a typical serving containing roughly 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 10 g |
| Carbs | 30 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Vitamin K | 150 mcg |
| Vitamin A | 300 mcg RAE |
| Vitamin C | 15 mg |
| Calcium | 180 mg |
| Iron | 2.5 mg |
| Potassium | 350 mg |
| Magnesium | 40 mg |
| Folate | 60 mcg |
Per 1 piece (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents a modern foraging movement that revives ancient knowledge of wild edibles, as lambsquarters is a nutrient-dense plant often considered a weed. Nutritionally, lambsquarters is a powerhouse, containing more protein, vitamin A, and calcium than cultivated spinach.
