Description
Golden, flaky, and filled with herby spinach and creamy feta, Spanakopita is Greece’s beloved savory pie — perfect warm or at room temperature with a crisp salad and tangy tzatziki.
Ingredients
Scale
- 1 pound fresh spinach (or frozen, thawed and drained)
- 8 oz feta cheese, crumbled
- 1 small bunch green onions, finely sliced
- 1/4 cup fresh dill or parsley, chopped
- 2 eggs, lightly beaten
- 12 sheets phyllo pastry, thawed
- 1/2 cup unsalted butter or olive oil (for brushing)
- Salt and pepper to taste
Instructions
- Wash, chop, and sauté spinach if fresh. Let cool, then squeeze out excess liquid.
- In a large bowl, combine spinach, crumbled feta, green onions, herbs, beaten eggs, salt, and pepper.
- Preheat oven to 350°F (175°C) and lightly grease a baking dish.
- Unroll phyllo sheets and cover with a damp towel. Place one sheet in dish and brush with butter or oil. Repeat with 6 sheets.
- Spread spinach filling evenly over phyllo.
- Layer remaining phyllo sheets on top, brushing each and tucking in edges. Score top with a sharp knife.
- Bake 45–50 minutes until phyllo is golden and crisp. Let rest before slicing.
Notes
Squeeze spinach well to avoid soggy pastry. Keep phyllo covered to prevent drying out. Use authentic Greek feta for best flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg