Easy Spanakopita Recipe – Greek Spinach and Feta Pie
Spanakopita – a Greek savory pie with spinach, feta, and onion. Easy to make, crispy, and full of flavor. Always turns out perfect!
Ingredients
- 4½ pounds fresh spinach or 2¼ cups frozen, thawed and drained
- 1 red onion finely chopped
- 3 shallots finely chopped
- 3 stalks spring onions finely chopped
- 1 oz. dill fresh finely chopped
- 1¼ cup feta cheese crumbled
- 1 large leek white part only, finely chopped
- 1 clove garlic squeezed
- ⅛ teaspoon ground nutmeg
- 4 tablespoons olive oil extra virgin
- 4 tablespoons breadcrumbs or more if needed
- 2 eggs size L
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 10 sheets phyllo dough thawed
- ½ cup olive oil
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
380 °F or 
350 °F - Wash and chop the spinach. Drain well or squeeze out all the water.4½ pounds fresh spinach
- In a large bowl, combine the spinach, all the onions, leek, dill, feta, garlic, nutmeg, and four tablespoons of olive oil. Mix well with your hands.1 red onion, 3 shallots, 3 stalks spring onions, 1 oz. dill fresh, 1¼ cup feta cheese, 1 large leek, 1 clove garlic, ⅛ teaspoon ground nutmeg, 4 tablespoons olive oil
- Squeeze the mixture over another bowl to collect the liquid. Mix this liquid with the breadcrumbs and add it back to the filling.4 tablespoons breadcrumbs
- Add the eggs and mix everything. Season with salt and pepper. Let it rest for 5 minutes.2 eggs, ½ teaspoon salt, ⅛ teaspoon ground black pepper
- Grease a baking dish with olive oil.
- Layer 6 sheets of filo dough in the dish, letting them hang over the edge. Brush each sheet with oil before adding the next.10 sheets phyllo dough, ½ cup olive oil
- Spread the filling evenly over the dough.
- Fold the overhanging dough back over the filling.
- Cover with the remaining four sheets of filo, brushing each one with oil.
- Cut the top into squares with a sharp knife.
- Bake for 30–60 minutes, until golden and crispy.
- Spoon the filling into the phyllo pastry case.
- Let cool for 10 minutes before serving.
NOTES
1. Can I make Spanakopita ahead of time? Yes! You can prepare the filling up to 2 days ahead and store it in the fridge. Or freeze the unbaked pie and bake it later (add 10 minutes to the baking time).
2. Don't want to use spinach? You can use kale, cavolo nero, or even nettles. However, for true Greek Spanakopita, spinach is the classic ingredient.
3. How can I make it lighter? Use an oil spray between the filo layers instead of brushing. It uses less oil, but still achieves a crispy texture.
4. Storage
- Refrigerator: Covered, keeps for up to 2 days.
- Freezing (unbaked): Up to 3 months. Add 10 extra minutes to the baking time when baking from frozen.
- Freezing (baked): Let the dish cool completely, then wrap it well. Keeps up to 3 months.
Nutrition
Calories: 435kcal | Carbohydrates: 32g | Protein: 15g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.004g | Cholesterol: 62mg | Sodium: 795mg | Fiber: 7g | Sugar: 3g | Vitamin A: 24589IU | Vitamin C: 79mg | Iron: 9mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
