Description
This Easy Spanakopita recipe is a classic Greek spinach pie featuring flaky phyllo pastry filled with a savory mixture of fresh spinach, creamy feta cheese, and fragrant herbs. It’s quick to prepare, bursting with Mediterranean flavors, and perfect as an appetizer, snack, or main dish. Whether served as a whole pie or individual triangles, this versatile dish is sure to impress both beginners and seasoned cooks alike.
Ingredients
Scale
Filling Ingredients
- 1 lb fresh spinach, washed and drained
- 8 oz feta cheese, crumbled
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
Phyllo Dough and Assembly
- 1 package phyllo dough (about 16 sheets), thawed
- 1/2 cup olive oil or melted butter, for brushing
Instructions
- Prepare the Filling: Wash and thoroughly drain the fresh spinach. In a skillet, sauté the finely chopped onions and minced garlic in olive oil until soft and translucent. Add the spinach and cook until wilted with moisture evaporated. Remove from heat and let cool slightly. Mix in crumbled feta cheese, beaten eggs, chopped fresh dill and parsley, then season with salt and pepper to taste.
- Prepare the Phyllo Dough: Carefully unroll the phyllo sheets and keep them covered with a damp towel to prevent drying. Lightly brush each sheet with melted butter or olive oil to create a crisp and golden crust.
- Assemble the Pie: In a greased baking dish, layer half of the brushed phyllo sheets, overlapping gently. Spread the spinach and feta filling evenly over the phyllo. Cover with the remaining phyllo sheets, brushing each layer with butter or oil. Trim excess dough and tuck edges inside to seal the filling.
- Score and Bake: Using a sharp knife, score the top layer of the pie into squares or diamond shapes to facilitate serving. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, until the phyllo is golden brown and crispy.
Notes
- Drain spinach well to avoid soggy filling by squeezing out all excess moisture.
- Keep phyllo dough covered with a damp towel to prevent drying.
- Brush each phyllo sheet lightly for even crispiness and buttery flavor.
- Score the pie before baking to ensure neat slices and prevent cracking.
- Let the baked pie rest for 10 minutes before cutting to set properly.
- Use quality authentic Greek feta for the best flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 280
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg
Keywords: Spanakopita, Greek spinach pie, phyllo pastry, feta cheese, Mediterranean appetizer, vegetarian, savory pie
