Description
A flaky and savory Greek pie made with layers of phyllo dough filled with a rich mixture of spinach, feta cheese, and herbs. Spanakopita is comforting, crispy, and bursting with Mediterranean flavor in every bite.
Ingredients
Scale
- 1.5 pounds fresh spinach, cooked and well-drained
- 1.5 cups feta cheese, crumbled
- 1 cup onions (or scallions), finely chopped
- 3 large eggs, beaten
- 1/4 cup fresh dill, chopped
- 1/4 cup parsley, chopped
- 1 package (16 oz) phyllo dough, thawed
- 3/4 cup butter (or olive oil), melted
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine spinach, feta, onions, dill, parsley, and eggs. Season with salt and pepper.
- Lay one sheet of phyllo in the baking dish, letting edges hang over. Brush with butter. Repeat with 6-7 sheets, buttering each one.
- Spread the spinach-feta filling evenly over the phyllo layers.
- Top with 6-7 more phyllo sheets, buttering each. Fold in overhanging edges and brush top layer with butter.
- Score the top into pieces. Bake for 45–55 minutes until golden and crisp.
- Let cool slightly, then cut and serve warm or at room temperature.
Notes
- Use a damp towel to keep phyllo sheets from drying out while working.
- For a dairy-free version, use olive oil and plant-based cheese.
- Score the top before baking to make slicing easier.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
Keywords: Spanakopita, Greek pie, spinach feta phyllo, vegetarian pastry, Mediterranean recipe