Spanakopita (Greek Spinach Pie)
Spanakopita is a classic Greek savory pie made with spinach, feta cheese, herbs, and flaky phyllo pastry.
Ingredients
Filling
- 1 lb (450 g) fresh spinach, chopped (or 10 oz / 280 g frozen spinach, thawed and drained)
- 1 small onion, finely chopped
- 2 green onions, sliced
- 2 tbsp olive oil
- 8 oz (225 g) feta cheese, crumbled
- 2 eggs, beaten
- 2 tbsp fresh dill, chopped (or 1 tsp dried)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Pastry
- 12–16 sheets phyllo dough, thawed
- ½ cup (120 ml) olive oil or melted butter for brushing
Instructions
- Prepare the filling
- Heat olive oil in a skillet.
- Sauté onion and green onions until softened.
- Add spinach and cook until wilted (or simply warm thawed spinach).
- Remove from heat and allow to cool slightly.
- Stir in feta, eggs, dill, parsley, pepper, and a small amount of salt if needed.
- Prepare the pan
- Preheat oven to 350°F (175°C).
- Lightly oil a 9×13-inch baking dish.
- Layer the phyllo
- Place one sheet of phyllo in the dish and brush lightly with oil or butter.
- Repeat with about half the sheets.
- Add filling
- Spread the spinach-feta mixture evenly over the phyllo layers.
- Top with remaining phyllo
- Layer the remaining sheets, brushing each with oil or butter.
- Score and bake
- Using a sharp knife, score the top into squares or diamonds.
- Bake for 40–50 minutes, until golden brown and crisp.
- Cool slightly
- Let rest for 10–15 minutes before serving.
Serving Suggestions
- Serve warm or at room temperature.
- Pair with a Greek salad, yogurt, or a bowl of soup.
- Enjoy as a main dish, appetizer, or brunch item.
Tips
- Squeeze as much moisture as possible from spinach to avoid a soggy pie.
- Keep unused phyllo covered with a damp towel while working to prevent drying out.
- Add a little ricotta cheese for a creamier filling if desired.
Spanakopita is known for its contrast between the crisp, buttery phyllo layers and the savory spinach-feta filling.