Greek Spanakopita with Feta and Spinach
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 pot
Preparation
Get these tasks done before you start cooking.
Preparing the Filling
- 1
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.
- 2
Cook Spinach
Add the spinach to the skillet in batches, cooking until just wilted.
- 3
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.
Tip: 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.
How to Make Greek Spanakopita with Feta and Spinach
Total time: 1 h 40 min · Yields 6 servings
- 1
Layering Process
Brush a 9x13 inch baking dish with melted butter.
- 2
Phyllo Assembly
Layer 6 phyllo sheets at the bottom of the dish, brushing each with butter and oil.
- 3
Filling Addition
Spread the spinach and feta mixture over the phyllo stack.
- 4
Preheat Oven
Preheat the oven to 375°F (190°C).
- 5
Bake
Bake in the preheated oven for 40 minutes, or until golden brown and crispy.
Chef's Tips
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