Greek Spanakopita
Description
A classic Greek savory pie made with layers of crisp, flaky phyllo pastry filled with a rich mixture of spinach, herbs, and cheese. It’s light yet satisfying and can be served as a main dish, appetizer, or snack.
Ingredients
For the filling:
- 500 g fresh spinach (or frozen, thawed and drained)
- 1 small onion, finely chopped
- 2–3 green onions, chopped
- 2 tablespoons olive oil
- 200 g feta cheese, crumbled
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
- 2 eggs
- Salt and black pepper to taste
For the pastry:
- 8–10 sheets phyllo dough
- 1/3 cup olive oil or melted butter (for brushing)
Equipment
- Large pan
- Mixing bowl
- Baking dish
- Pastry brush
Instructions
- Prepare the spinach
- If using fresh spinach, sauté it in a pan until wilted, then drain excess liquid.
- If using frozen spinach, thaw completely and squeeze out as much water as possible.
- Cook the aromatics
- Heat olive oil in a pan and sauté the onion and green onions until soft.
- Make the filling
- In a bowl, combine spinach, cooked onions, feta cheese, dill, and eggs.
- Season with salt and pepper and mix well.
- Layer the phyllo
- Preheat oven to 375°F (190°C).
- Brush a baking dish with oil or butter.
- Layer 4–5 sheets of phyllo, brushing each sheet lightly with oil or butter.
- Add filling
- Spread the spinach mixture evenly over the layered phyllo.
- Top layers
- Add remaining phyllo sheets on top, brushing each layer.
- Tuck in edges and score the top into squares.
- Bake
- Bake for 30–40 minutes, or until golden brown and crisp.
- Cool and serve
- Let cool slightly before slicing and serving.
Serving Suggestions
Serve warm or at room temperature with yogurt, salad, or lemon wedges. It pairs well with soups or can be enjoyed on its own.
Variations
- Add parsley or mint for extra freshness.
- Use ricotta along with feta for a creamier filling.
- Make individual triangles instead of a large pie for easy serving.