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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Wrapped in golden layers of shard-crisp phyllo, this pie epitomizes comfort food, but at the same time feels wholesomely healthy. Especially delicious when served with a dollop of garlicky tzatziki, the recipe for my Kale and Ricotta Spanakopita works best when served as a light lunch or as part of a mezze-style spread.
1HR 5MINS
Total Time
$3.69
Cost Per Serving
Ingredients
Servings
4
us / metric
![Phyllo Dough](https://www.sidechef.com/ingredient/8521a15d-d111-4eb1-8520-790fb72cc029.jpg?d=96x96)
1.1 lb
Phyllo Dough, thawed
![Onion](https://www.sidechef.com/ingredient/0113fcf5-e0e1-474f-8762-79f98609f461.jpeg?d=96x96)
1
Large Onion, finely diced
![Ricotta Cheese](https://www.sidechef.com/ingredient/46be2a77-7500-4503-b33e-bee0aeeb43f1.jpeg?d=96x96)
1 cup
Ricotta Cheese
![Ground Nutmeg](https://www.sidechef.com/ingredient/34dcf78d-bcb1-4ce8-baed-c6ebe3b5111d.jpeg?d=96x96)
2 tsp
Ground Nutmeg
![Coarse Black Pepper](https://www.sidechef.com/ingredient/62901507-c699-4d62-a665-4d763cf41138.jpeg?d=96x96)
to taste
Coarse Black Pepper
![Black and White Sesame Seeds](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
to taste
Black and White Sesame Seeds
preferably toasted
Nutrition Per Serving
VIEW ALL
Calories
564
Fat
16.5 g
Protein
20.7 g
Carbs
83.6 g