Quinoa Spanakopita

(from kylerhea’s recipe box)

Source: Everyday Maven

Serves 6 people

Categories: February2012, Greek, Quinoa, Spinach


  • 2 teaspoons olive oil
  • 1 cup quinoa, rinsed
  • 1 clove garlic, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 2 cups broth or water
  • 1/3 cup organic pine nuts, toasted
  • 2 teaspoons olive oil
  • 2 cloves garlic,
  • chopped
  • 1 large yellow onion, chopped
  • 6 ounces organic baby spinach
  • 1/2 small organic lemon
  • 1/2 + 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper + more for serving
  • 1/8 teaspoon freshly ground nutmeg
  • 4 tablespoons fresh dill, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 8 ounces Feta cheese, crumbled


  1. Quinoa Ingredients

  2. Heat medium saucepan over medium-high heat; once hot, add the oil. Add the quinoa and toast for 2 to 3 minutes, stirring constantly. Add the garlic and spices, and cook 30 to 45 seconds, stirring constantly.

  3. Slowly add the broth or water and bring to a boil; cover, lower to a simmer, and cook for 15 minutes. Remove from heat and let covered pot sit for 10 minutes. Fluff with a fork and transfer to a large bowl to cool.


  5. Spinach Mixture Ingredients

  6. Heat a large skillet over medium heat; once hot, add the oil. Add the onion and garlic, and cook 5 minutes, stirring occasionally. Stir in 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper and cook 5 minutes more.

  7. Add the spinach and 1 tablespoon water; cover and cook 2 to 3 minutes until the spinach is completely wilted. Remove the spinach and onion mixture from pan and let cool. (This is so that it doesn’t melt the Feta.)

  8. Toast the pine nuts by heating a large skillet over medium-high heat. Place the pine nuts in one even layer and cook 4 to 5 minutes, turning and tossing frequently.

  9. Toasting the Pine Nuts
  10. Finally, toss the quinoa with the chopped dill, parsley, lemon juice, pine nuts, Feta cheese, remaining 1/2 teaspoon kosher salt, ground nutmeg and spinach-onion mixture.

  11. Serve and Enjoy!

Email to a friend | Print this recipe | Back