Go Back

Greek Spinach Pie (Spanakopita)

A delicious and comforting Greek pie layered with flaky phyllo pastry and filled with spinach and feta cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 1 package phyllo pastry
  • 1 pound fresh spinach (or 1 package frozen spinach, thawed and drained) Fresh spinach should be rinsed before cooking.
  • 1 cup feta cheese, crumbled
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • 1/4 cup olive oil Plus more for brushing the phyllo.
  • to taste Salt and pepper
  • 1 tablespoon fresh dill (optional)
  • 1 tablespoon lemon juice (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the onion and garlic until softened and fragrant.
  3. Add fresh spinach and cook until it wilts down, or stir in thawed frozen spinach and cook until the moisture evaporates.
  4. In a big mixing bowl, combine the cooked spinach mixture with crumbled feta cheese, beaten eggs, dill (if using), lemon juice (if using), and salt and pepper. Mix well.
  5. Lay out phyllo pastry sheets and brush each sheet with olive oil. Layer 4-5 sheets in a greased baking dish.
  6. Spread the spinach-feta mixture evenly over the phyllo.
  7. Fold over the edges of the phyllo that hang over the sides, then layer more sheets on top, brushing with olive oil in between.
Baking
  1. Bake for 30-40 minutes or until golden brown and crispy.
  2. Let it cool slightly before slicing and serving.

Notes

Store leftovers in an airtight container in the fridge for about 3-4 days, or freeze tightly wrapped for up to 2 months. Reheat in the oven for the best texture.