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Greek Spinach and Feta Pie Recipe

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4.8 from 146 reviews

Traditional Greek Spanakopita is a savory spinach and feta cheese pie encased in flaky, buttery phyllo dough. This classic dish features a delicious herbed spinach filling mixed with creamy feta and fresh dill, baked to golden perfection. Perfect as a snack, appetizer, or main dish, Spanakopita combines simple ingredients with authentic Mediterranean flavors.

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 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 in boiling water for 1 minute, drain, and squeeze out all excess liquid. Chop finely. If using frozen, thaw and drain very well to remove excess moisture.
  2. Sauté onions: Heat olive oil in a skillet over medium heat and gently cook the onions or scallions until soft and translucent, about 5 minutes. Remove from heat and allow to cool slightly.
  3. Make the filling: In a large bowl, combine the chopped spinach, crumbled feta cheese, sautéed onions, beaten eggs, chopped dill, chopped parsley, and black pepper. Mix thoroughly. Taste the mixture before adding salt, as feta cheese is naturally salty.
  4. Prepare the phyllo: Preheat the oven to 180°C (350°F). Lightly grease a 9×13-inch baking dish with butter or oil. Keep the phyllo dough covered with a damp towel while assembling to prevent it from drying out.
  5. Assemble the pie: Lay 6 to 8 sheets of phyllo into the baking dish, brushing each sheet lightly with melted butter or olive oil. Allow some edges to hang over the sides of the dish for folding later.
  6. Add filling: Evenly spread the spinach and feta filling over the layered phyllo base.
  7. Top with more phyllo: Place another 6 to 8 sheets of phyllo on top of the filling, brushing each sheet with butter or oil. Fold the overhanging edges over the top to seal the pie.
  8. Score the top: Using a sharp knife, score the top layers of phyllo into squares or diamond shapes without cutting all the way through to the filling. This helps when serving the pie.
  9. Bake: Bake the spanakopita in the preheated oven for 45 to 50 minutes until the top is deeply golden brown and crisp.
  10. Cool and serve: Allow the pie to cool in the baking dish for 10 to 15 minutes before cutting through the scored lines. Serve warm or at room temperature for best flavor.

Notes

  • Make sure to squeeze out as much liquid as possible from spinach to avoid soggy pastry.
  • Keep the phyllo covered with a damp towel while working to prevent it from drying out and becoming brittle.
  • Feta cheese is quite salty, so be cautious when adding extra salt to the filling.
  • Spanakopita can be served warm, at room temperature, or even cold, making it versatile for different occasions.
  • For extra flavor, you can add a pinch of nutmeg or a squeeze of lemon juice to the filling.

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