Greek Spanakopita with Feta and Spinach
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
For the Phyllo Layers
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
Greek Spanakopita with Feta and Spinach
Greek Spanakopita with Feta and Spinach
Cut & Serve
Cut the spanakopita into squares and serve warm or at room temperature.