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Classic Spanakopita: Greek Spinach and Feta Pie

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Spanakopita is a traditional Greek spinach and feta pie made with flaky phyllo dough, filled with a creamy spinach and feta mixture. This dish is both savory and satisfying, perfect as a main course or appetizer.

Ingredients

  1. 1 lb fresh spinach, washed and chopped (or 1 package frozen spinach, thawed and drained)
  2. 1 medium onion, finely chopped
  3. 2 cloves garlic, minced
  4. 1 cup crumbled feta cheese
  5. 2 large eggs, beaten
  6. 2 tablespoons olive oil
  7. 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  8. 1 teaspoon salt
  9. ½ teaspoon black pepper
  10. 1 package phyllo dough, thawed
  11. ½ cup melted butter (or olive oil, for brushing)

Instructions

Preheat your oven to 375°F (190°C).

  1. In a large pan, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
  2. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in the chopped spinach and cook until wilted and any excess moisture evaporates, about 5-7 minutes. Remove from heat and let it cool.
  4. In a large mixing bowl, combine the cooled spinach mixture, feta cheese, eggs, dill, salt, and pepper. Stir until everything is well incorporated.
  5. Brush a 9×13-inch baking dish with melted butter. Place a sheet of phyllo dough in the dish, and brush it lightly with butter. Repeat this process, layering about 8-10 sheets of phyllo dough, brushing each sheet with butter as you go.
  6. Once you have layered the phyllo, spread the spinach and feta filling evenly over the dough.
  7. Continue layering more phyllo sheets over the filling, brushing each one with butter. Aim for at least 8 more layers, making sure the filling is fully covered by the dough.
  8. Once the spanakopita is fully assembled, tuck in the edges of the phyllo to seal the pie and brush the top with more butter.
  9. Using a sharp knife, lightly score the top of the spanakopita into squares to help with cutting later.
  10. Bake for 45-50 minutes, or until the phyllo is golden brown and crispy.
  11. Let the Spanakopita cool for a few minutes before slicing and serving.

Notes

  • Frozen spinach can be used as a substitute for fresh. Make sure to thaw and drain it well to remove excess moisture.
  • Spanakopita can be prepared in advance. You can assemble the pie a day ahead, refrigerate it, and bake it the next day.
  • Spanakopita freezes well. To freeze, assemble the pie but do not bake it. Cover tightly and freeze for up to 2 months. Bake at 375°F (190°C) for about 60 minutes when ready to serve.
  • If you’re making it gluten-free, look for gluten-free phyllo dough or use puff pastry as a substitute.
  • Phyllo dough dries out quickly, so cover it with a damp towel while you work to keep it pliable.
  • For a vegan option, replace eggs and feta with plant-based alternatives and use olive oil instead of butter.
  • Additional herbs like parsley, oregano, or basil can be added to the filling for varied flavor.

Nutrition

Find it online: https://thefamilycooking.com/classic-spanakopita-greek-spinach-and-feta-pie/