Spanakopita
A classic Greek spinach and feta pie wrapped in crispy phyllo dough with herbs and aromatics. Golden, flaky, and savory—perfect as an appetizer or light meal.
- Total time
- 50 min
- Servings
- 8
- Calories
- 285
- Protein
- 9g
Ingredients
- 1 lb fresh spinach
- 1 cup feta cheese, crumbled
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 large egg
- 10 sheets phyllo dough sheets
- ½ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ⅛ tsp nutmeg
Instructions
- 1
Preheat oven to 375°F. Wash and roughly chop the fresh spinach.
- 2
Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté diced onion for 3 minutes until softened.
- 3
Add minced garlic and cook 30 seconds until fragrant. Add spinach in batches, stirring until fully wilted (about 5 minutes total).
- 4
Transfer spinach mixture to a colander and press to remove excess moisture. Let cool slightly, then transfer to a mixing bowl.
- 5
Stir crumbled feta, fresh dill, parsley, egg, salt, pepper, and nutmeg into the cooled spinach mixture. Taste and adjust seasoning.
- 6
Brush a 9x13-inch baking dish with olive oil. Layer 5 phyllo sheets in the dish, brushing each lightly with olive oil between layers.
- 7
Spread spinach-feta filling evenly over the phyllo base.
- 8
Layer remaining 5 phyllo sheets on top, brushing each with olive oil. Fold edges inward and brush the top generously with olive oil.
- 9
With a sharp knife, score the top into 8 equal portions. Bake for 25-30 minutes until golden brown and crispy.
- 10
Cool for 5 minutes before serving. Cut along scored lines and serve warm or at room temperature.
Tools you’ll need
- large skillet
- colander
- mixing bowl
- 9x13-inch baking dish
- pastry brush
- sharp chef's knife
- oven
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