Spanakopita (Greek Spinach Pie)
Spanakopita is a traditional Greek savory pie made with layers of flaky phyllo pastry and a delicious filling of spinach, herbs, and creamy feta cheese. Golden, crisp, and bursting with Mediterranean flavor, this dish works beautifully as an appetizer, side dish, or even a vegetarian main. It’s perfect for holidays, potlucks, or any day you’re craving something hearty and comforting with a touch of elegance.
Time & Servings:
Prep Time: 25 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices
Ingredients
For the Spinach Filling:
2 tbsp olive oil
1 medium yellow onion, finely chopped
3–4 green onions, chopped
3 cloves garlic, minced
1 lb (450g) fresh spinach, chopped (or 10 oz frozen, thawed & squeezed dry)
¼ cup fresh dill, chopped (or 1 tbsp dried dill)
¼ cup fresh parsley, chopped
¼ tsp nutmeg (optional)
Salt & pepper to taste
2 large eggs, lightly beaten
1½ cups crumbled feta cheese
½ cup ricotta or cottage cheese (optional for creaminess)
For the Phyllo Crust:
12–14 sheets phyllo dough, thawed
½ cup olive oil or melted butter (for brushing between layers)
Instructions
Preheat & Prepare:
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish (or a round 10-inch dish for a traditional look).
Cook the Filling:
In a large skillet, heat olive oil over medium heat.
Sauté onion and green onions for 3–4 minutes until soft.
Add garlic and cook 1 minute more.
Add spinach in batches, cooking until wilted (or fully heat thawed frozen spinach).
Stir in dill, parsley, nutmeg, salt, and pepper. Remove from heat.
Let cool slightly, then mix in eggs, feta, and ricotta (if using).
Assemble the Pie:
Lay one sheet of phyllo in the dish, brush lightly with olive oil or butter.
Repeat, layering and brushing each sheet, until 6–7 layers cover the base.
Spread spinach filling evenly over the phyllo.
Top with 6–7 more sheets, brushing between each one. Tuck in edges.
Brush the top generously with oil or butter.
Score & Bake:
Use a sharp knife to gently score the top layer into 8–10 squares (do not cut through bottom).
Bake for 45–50 minutes, until golden brown and crisp.
Let cool for 10 minutes before slicing and serving.
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