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Greek Spinach and Feta Pie Recipe

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4.7 from 147 reviews

Traditional Greek Spanakopita is a savory spinach and feta pie encased in crispy, golden phyllo dough. This classic Mediterranean dish combines fresh spinach, tangy feta cheese, aromatic herbs, and sautéed onions, all layered in buttery phyllo sheets and baked to perfection. Perfect as a main dish or appetizer, spanakopita offers a delightful balance of flaky texture and rich, herbaceous filling.

Ingredients

Filling

  • 500 g (1 lb) fresh spinach or 300 g frozen, well-drained
  • 2 tablespoons olive oil
  • 1 small onion or 4 scallions, finely chopped
  • 200 g (7 oz) feta cheese, crumbled
  • 2 large eggs, beaten
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste

Phyllo Dough and Butter

  • 250 g (9 oz) phyllo dough, thawed if frozen
  • 100 g (7 tbsp) melted butter or olive oil for brushing

Instructions

  1. Prepare the spinach: If using fresh spinach, blanch it briefly in boiling water for 1 minute, then drain and squeeze out all excess liquid to prevent sogginess in the pie. Chop the spinach finely. If using frozen spinach, thaw it completely and drain very well to remove moisture.
  2. Sauté onions: Heat olive oil in a skillet over medium heat. Gently cook the finely chopped onions or scallions until they become soft and translucent, about 5 minutes. Remove from heat and allow to cool slightly before mixing.
  3. Make the filling: In a large mixing bowl, combine the chopped spinach, crumbled feta cheese, sautéed onions, beaten eggs, chopped dill, chopped parsley, and freshly ground black pepper. Mix all ingredients thoroughly. Taste the mixture before adding salt, as feta cheese is naturally salty.
  4. Prepare the phyllo: Preheat your oven to 180°C (350°F). Lightly grease a 9×13-inch baking dish to prevent sticking. Keep the phyllo sheets covered with a damp towel to prevent them from drying out while assembling the pie.
  5. Assemble the pie base layers: Place 6 to 8 phyllo sheets one by one into the baking dish, brushing each sheet generously with melted butter or olive oil. Let the edges of the phyllo dough hang slightly over the sides of the dish to help with folding later.
  6. Add the filling: Evenly spread the prepared spinach and feta mixture over the layered phyllo base, ensuring it is distributed smoothly.
  7. Top with phyllo layers: Place another 6 to 8 sheets of phyllo dough on top of the filling, brushing each layer with melted butter or olive oil as before. Carefully fold the overhanging edges of the base phyllo over the top layers to seal the pie.
  8. Score the top: Using a sharp knife, lightly score the top layers of the phyllo into squares or diamond shapes. Be sure not to cut all the way through to keep the layers intact during baking.
  9. Bake the pie: Place the assembled pie in the preheated oven and bake for 45 to 50 minutes or until the top is a deep golden brown and crisp.
  10. Cool and serve: Remove the spanakopita from the oven and allow it to cool for 10 to 15 minutes. This resting time helps set the filling. Cut along the scored lines and serve warm or at room temperature.

Notes

  • For best results, ensure the spinach is thoroughly drained to avoid a soggy filling.
  • Using fresh herbs like dill and parsley enhances the traditional flavor profile.
  • You can substitute butter with olive oil as a healthier alternative for brushing the phyllo dough.
  • Keep phyllo dough covered with a damp towel during assembly to prevent it from drying out and becoming brittle.
  • Spanakopita can be served as a main dish, side, or appetizer and pairs well with Greek salad or tzatziki sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to restore crispness.

Find it online: https://mealoria.com/greek-spinach-and-feta-pie-recipe/