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Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)

Spanakopita is a traditional Greek spinach pie filled with a delicious mixture of spinach, feta cheese, and aromatic herbs, all wrapped in flaky phyllo pastry. This savory dish is perfect for serving as an appetizer, side dish, or even a light main course.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course main or appetizer
Cuisine Greek
Servings 4 People
Calories 280 kcal

Equipment

  • 1 large mixing bowl
  • 1 frying pan
  • 1 wooden spoon
  • 1 baking sheet
  • 1 parchment paper
  • 1 pastry brush
  • 1 sharp knife
  • 1 clean kitchen towel

Ingredients
  

  • 1 pound fresh spinach or 10 ounces frozen spinach, thawed
  • 8 ounces feta cheese crumbled
  • 2 large eggs
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • ¼ cup fresh dill or 2 tablespoons dried dill
  • ¼ cup fresh parsley or 2 tablespoons dried parsley
  • Salt to taste
  • Pepper to taste
  • 1 package (16 ounces) phyllo dough thawed
  • ½ cup unsalted butter melted
  • ¼ cup olive oil

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • If using fresh spinach, wash and chop it coarsely. If using frozen spinach, squeeze out excess water after thawing.
  • In a frying pan over medium heat, add olive oil and sauté the chopped onion until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the spinach to the pan and cook until wilted (if fresh) or heat through (if frozen). Remove from heat and let cool slightly.
  • In a large mixing bowl, combine the cooked spinach mixture with crumbled feta cheese, eggs, dill, parsley, salt, and pepper. Mix well until all ingredients are thoroughly combined.
  • On a clean surface, lay out a sheet of phyllo dough, brushing it lightly with melted butter. Layer with another sheet of phyllo dough and brush with more butter. Repeat this process until you have about 4-5 layers.
  • Spoon some of the spinach filling along one edge of the layered phyllo, then fold in the sides and roll it up tightly to form a log. Place the rolled spanakopita seam-side down on a baking sheet lined with parchment paper.
  • Repeat the process with the remaining phyllo dough and spinach filling.
  • Brush the tops of the rolled spanakopita with more melted butter.
  • Bake in the preheated oven for 50 minutes, or until golden brown and crispy.
  • Allow to cool slightly before slicing into pieces and serving.

Notes

You can prepare the filling ahead of time and assemble the spanakopita just before baking.
Spanakopita can be enjoyed warm or at room temperature and pairs well with a side of yogurt or tzatziki.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.