Spinach and Feta Pie (Spanakopita)
Spanakopita is a classic Greek savory pie made with crispy, golden phyllo pastry and a rich, flavorful filling of spinach, feta cheese, eggs, and herbs. This delicious dish has been a staple in Greek cuisine for centuries, offering a perfect balance of flaky texture and creamy, tangy flavors.
Spinach and Feta Pie (Spanakopita)
Course: pie, dessert, side dish, snack, Appetizers4
servings20
minutes40
minutes300
kcalA traditional Greek dish with crispy phyllo pastry and a savory spinach-feta filling. Perfect for a light meal, appetizer, or snack!
Ingredients
For the Phyllo Crust:
10-12 sheets phyllo dough, thawed
½ cup (120g) unsalted butter, melted (or olive oil for brushing)
- For the Filling:
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
10 ounces (280g) fresh spinach, chopped (or frozen, thawed, and drained)
1 cup feta cheese, crumbled
½ cup ricotta cheese (optional, for extra creaminess)
2 eggs, beaten
¼ cup fresh dill, chopped (or 1 teaspoon dried dill)
½ teaspoon salt (adjust to taste, as feta is salty)
¼ teaspoon black pepper
Directions
- 1. Prepare the Filling
Heat olive oil in a pan over medium heat.
Add the chopped onion and sauté until soft and translucent (about 3 minutes).
Stir in the garlic and cook for another 30 seconds.
Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Remove from heat and let cool slightly.
In a large bowl, mix the spinach mixture with feta, ricotta (if using), beaten eggs, dill, salt, and pepper. Set aside.
- 2. Assemble the Pie
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish or a round pie pan.
Layer 5-6 phyllo sheets in the pan, brushing each with melted butter or olive oil. Allow some sheets to hang over the edges.
Spread the spinach-feta filling evenly over the phyllo base.
Layer the remaining phyllo sheets on top, brushing each with butter or oil.
Tuck in the edges or fold the overhanging sheets over the top.
- Bake
Using a sharp knife, lightly score the top into squares or triangles to make slicing easier after baking.
Bake for 35-40 minutes or until golden brown and crispy.
Let cool for 10-15 minutes before slicing.
- Serve and Enjoy
Serve warm or at room temperature.
Pair with Greek salad, tzatziki sauce, or yogurt for extra flavor.
Enjoy as a main dish, appetizer, or snack!
