Wild Greens Spanakopita
Wild Greens Spanakopita is a rustic Greek savory pie made with a mixture of foraged wild greens, herbs, and sometimes feta cheese, encased in flaky phyllo dough. Unlike the more common spinach version, it features a complex blend of greens like dandelion, chard, and wild sorrel, giving it a more robust, slightly bitter flavor. It's a beloved traditional dish throughout Greece and the broader Mediterranean region, often enjoyed as a snack, appetizer, or light meal.
🍽️ Nutrition at a glance
This dish is a balanced source of nutrients, offering moderate protein and healthy fats from cheese and olive oil, with a significant amount of carbohydrates from the phyllo pastry. It is exceptionally rich in vitamins A, C, and K, as well as minerals like iron and magnesium from the wild greens, and a single serving typically contains between 250 and 350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 10 g |
| Carbs | 25 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Vitamin K | 180 mcg |
| Vitamin A | 4500 IU |
| Vitamin C | 15 mg |
| Iron | 3 mg |
| Magnesium | 60 mg |
| Potassium | 320 mg |
| Calcium | 180 mg |
| Folate | 100 mcg |
Per 1 piece (approx. 120 g) · estimated, varies by recipe
💡 What's interesting
The use of foraged wild greens connects the dish to ancient culinary traditions and seasonal eating, providing a broader spectrum of phytonutrients and a more complex flavor profile than cultivated spinach. Nutritionally, the combination of vitamin K-rich greens with the fat from olive oil and cheese enhances the absorption of fat-soluble vitamins.
