Spanakopita is a traditional Greek savory pie made with crispy phyllo pastry and a rich spinach and feta filling. It can be served as an appetizer, snack, or light meal.
INGREDIENTS
Filling
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 450g fresh spinach (or frozen spinach, squeezed dry)
- 1½ cups feta cheese
- 2 eggs
- 2 tbsp fresh dill or parsley
- Salt and black pepper
Crust
- 12 sheets phyllo dough
- ½ cup melted butter or olive oil
INSTRUCTIONS
STEP 1: PREPARE THE FILLING
Heat olive oil in a large pan over medium heat.
Cook onion for 3–4 minutes until soft.
Add garlic and cook for 1 minute.
Add spinach and cook until wilted.
Remove from heat and let cool slightly.
Mix in feta cheese, eggs, dill or parsley, salt, and black pepper.
STEP 2: LAYER THE PHYLLO
Preheat oven to 175°C / 350°F.
Lightly grease a baking dish.
Place one sheet of phyllo dough into the dish and brush with melted butter or olive oil.
Repeat with 6 sheets.
Spread spinach filling evenly over the layers.
Add the remaining phyllo sheets on top, brushing each layer with butter or oil.
Fold edges neatly into the pan.
STEP 3: BAKE
Score the top gently into squares.
Bake for 45–50 minutes until golden brown and crispy.
Let rest for 10 minutes before slicing and serving.
TIPS
- Keep phyllo dough covered with a damp towel while working.
- Squeeze excess water from spinach to avoid soggy filling.
- Let the filling cool slightly before assembling.
Q&A
Can I Use Frozen Spinach?
Yes. Thaw it completely and squeeze out extra moisture before using.
Can I Prepare It Ahead Of Time?
Yes. Assemble the pie and refrigerate before baking.
How Do I Store Leftovers?
Store in the refrigerator for up to 4 days and reheat in the oven or air fryer.
NUTRITIONAL BENEFITS
- Spinach provides iron and vitamins
- Feta cheese adds calcium and protein
- Olive oil contains healthy Mediterranean fats