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Spanakopita (Greek Spinach Pie) Recipe

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Spanakopita is a classic Greek spinach pie known for its flaky phyllo dough layered with a flavorful filling of sautéed spinach, fresh herbs, feta cheese, and eggs. This savory pie is baked until golden and crisp, making it a perfect dish for gatherings or a delicious family meal.

Ingredients

Phyllo Dough

  • 11 ounces phyllo dough (16 sheets, fresh preferred, frozen thawed overnight)

Filling

  • 2 pounds fresh spinach (or frozen as substitute)
  • 2 tablespoons extra virgin olive oil
  • 3 green onions, finely chopped
  • 1 leek, finely chopped
  • ½ cup fresh parsley, finely chopped
  • ¼ cup fresh dill, finely chopped
  • ¼ cup fresh mint, finely chopped
  • 1 pound feta cheese, crumbled
  • 2 large eggs, beaten
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Cook Greens: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped leek and green onions, sauté for about 5 minutes until soft. Then add the fresh spinach, salt, and pepper. Cook until most of the moisture evaporates, stirring occasionally.
  2. Make Filling: Transfer the cooked greens to a bowl and cool for 10 minutes. Add crumbled feta cheese, beaten eggs, chopped parsley, dill, and mint. Mix thoroughly to combine all ingredients well.
  3. Fill Pie: Oil a baking pan and layer it with 8 sheets of phyllo dough, drizzling olive oil between each sheet. Allow the dough to crinkle slightly to let hot air circulate for an even bake. Spread the spinach filling evenly over the phyllo base.
  4. Top and Tuck In: Cover the filling with 8 more layers of phyllo dough, again drizzling olive oil between sheets. Tuck the overhanging edges into the pan to create a rim. Brush the top and rim with olive oil. Cut the top layers into squares without cutting through the bottom layers.
  5. Bake and Serve: Preheat the oven to 340°F (170°C). Bake the pie for 1 hour until the top is golden brown and crisp. Let it cool for 10 minutes before slicing into squares and serving.

Notes

  • Fresh phyllo dough works best for ease of handling; if using frozen, ensure it’s thawed fully overnight in the fridge.
  • You can substitute fresh spinach with frozen spinach, but be sure to squeeze out excess moisture before using.
  • Adjust the herbs to your preference or availability; traditional flavors come from parsley, dill, and mint.
  • Brush olive oil generously between phyllo layers to achieve the signature flaky texture.
  • Cutting the top layers before baking ensures easier slicing after baking without tearing the bottom crust.

Find it online: https://bitezly.com/spanakopita-greek-spinach-pie-recipe-2/