Greek Spanakopita (Spinach and Feta Pie)

Name: Greek Spanakopita (Spinach and Feta Pie)
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 450 g Phyllo pastry (fresh or frozen); 1000 g Fresh spinach; 400 g Feta cheese, crumbled; 1 pc Red onion, finely chopped; 3 pcs Large eggs; 0.5 bunch Fresh dill, chopped; 0.5 bunch Fresh parsley, chopped; 4 tbsp Olive oil; 150 g Unsalted butter, melted; 1 tsp Salt (to taste); 0.5 tsp Freshly ground black pepper; 0.25 tsp Grated nutmeg

Difficulty

medium

Time

1h 30m

Price Category

average

Calories

Medium

Spanakopita is an iconic Greek savory pie, made with crispy phyllo pastry and a creamy spinach and feta filling. It's a perfect choice for a light lunch, dinner, or even as an appetizer for guests. Preparing it is easier than you might think, and the result is guaranteed to enchant your taste buds. Make this classic Greek delicacy and bring the Mediterranean flavors into your home!

Steps

Prepare Spinach

Thoroughly wash the spinach, then blanch it in hot, salted water for 2-3 minutes until it wilts. Drain it, let it cool, then squeeze out all the water thoroughly. Roughly chop it.

Prepare Filling

Heat 2 tablespoons of olive oil in a pan, then sauté the finely chopped red onion until translucent, about 5 minutes. Remove from heat and mix with the squeezed spinach, crumbled feta, beaten eggs, chopped dill, and parsley. Season with salt, pepper, and grated nutmeg. Taste and adjust seasonings if necessary.

Assemble Pie

Melt the butter. Grease a 25x35 cm (10x14 inch) baking dish with melted butter. Place one phyllo sheet in the dish, brush lightly with melted butter, then repeat this process with 6-8 sheets until half of the pastry is used. Spread the spinach filling evenly over the phyllo layers. Cover the filling with the remaining phyllo sheets, brushing each one with melted butter. Brush the top sheet thoroughly.

Bake

Preheat your oven to 180°C (160°C for convection oven). Before baking, carefully cut the pie into squares or diamonds, but do not cut through the bottom layers completely. Bake for 45-50 minutes, or until golden brown and crispy. Let it rest for 10-15 minutes before serving.

	Per 100g	Per Serving 180g
Calories	220 kcal	396 kcal
Protein	9g	16.2g
Fat	16g	28.8g
Carbohydrate	10g	18g
Fiber	2g	3.6g
Sugar	1g	1.8g

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vegetables

vegetarian

baked

everyday

main course

crispy

Greek

all seasons

Hot

Greek Spanakopita (Spinach and Feta Pie)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Spinach

Prepare Filling

Assemble Pie

Bake

Extra Tips

► Phyllo pastry dries out quickly, so always keep it covered with a damp kitchen towel when not in use.

► Don't skimp on the butter between the layers; it's essential for the Spanakopita's crispy texture.

► Let the pie rest for 10-15 minutes before slicing, it will be easier to cut and the filling will set.

Nutrition