Spanakopita has 14.5 g fat per 100 g from buttered phyllo layers. This spinach-and-cheese pie varies widely between homemade and commercial versions in phyllo thickness and butter amount. A portion study (Almiron-Roig et al., Appetite 2013) found 50–200% errors for layered pastries. Weigh your piece — a generous triangle can easily double a modest one.
How should I track Spanakopita (spinach pie)?
Spanakopita (spinach pie) is a good source of iron. Bakery products like Spanakopita (spinach pie) vary more than you would expect — even pieces from the same batch can differ by 25–50 g. Research on portion estimation (Almiron-Roig et al., Appetite 2013) shows that people are particularly bad at estimating baked goods because size, density, and moisture all vary. The simplest fix: weigh a few pieces with a kitchen scale and you will quickly learn what your usual portion actually weighs. This one-time calibration makes all future logging faster and more reliable.
