Greek Spanakopita with Feta and Spinach

Name: Greek Spanakopita with Feta and Spinach
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Appetizer
Ingredients: Fresh Spinach; Feta Cheese; Onion; Garlic; Fresh Dill; Eggs; Nutmeg; Salt & Black Pepper; Phyllo Pastry; Unsalted Butter; Olive Oil

A classic Greek pie filled with savory spinach and feta

Spanakopita wraps flaky phyllo pastry around a delicious blend of spinach and feta cheese for a satisfying vegetarian meal. Chef’s Tip: Use fresh dill for best flavor—frozen dill tends to lose its potency.

1 h 15 min
6
Intermediate

Ingredients

For the Filling

Fresh Spinach

1 lb, washed, dried, and roughly chopped

Feta Cheese

8 oz, crumbled

Onion

1 medium, finely diced

Garlic

2 cloves, minced

Fresh Dill

1/4 cup, chopped

Eggs

3 large, lightly beaten

Nutmeg

1/4 teaspoon

Salt & Black Pepper

To taste

For the Phyllo Layers

Phyllo Pastry

1 package (16 oz), thawed if frozen

Unsalted Butter

1/2 cup, melted

Olive Oil

1/4 cup

Preparation

Preparing the Filling

Sauté Onions and Garlic

In a large skillet over medium heat, sauté the onions and garlic in a small amount of olive oil until translucent.

Cook Spinach

Add the spinach to the skillet in batches, cooking until just wilted.

Combine Filling Ingredients

Transfer the spinach mixture to a bowl and let cool slightly. Stir in the feta, dill, eggs, nutmeg, and season with salt and pepper.

Allow the filling to cool before adding eggs to prevent them from cooking prematurely. Drain excess moisture from the spinach to maintain a crisp phyllo layer.

Cooking Process

Layering Process

Brush a 9x13 inch baking dish with melted butter.

Phyllo Assembly

Layer 6 phyllo sheets at the bottom of the dish, brushing each with butter and oil.

Filling Addition

Spread the spinach and feta mixture over the phyllo stack.

Preheat Oven

Preheat the oven to 375°F (190°C).

Bake

Bake in the preheated oven for 40 minutes, or until golden brown and crispy.

Plating & Serving