Description
Classic Greek spanakopita is a savory spinach and feta cheese pie wrapped in crispy layers of phyllo dough. This vegetarian recipe features sautéed fresh spinach, aromatic herbs, and a rich cheese filling baked to golden perfection. Perfect as a main course or appetizer, spanakopita combines flaky texture with a flavorful spinach and feta filling for a delightful Mediterranean dish.
Ingredients
Scale
Filling
- 1 pound fresh spinach (chopped and sautéed) or 10 ounces frozen chopped spinach (thawed and drained)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup chopped green onions
- 1/4 cup fresh dill (chopped) or 1 tablespoon dried dill
- 2 large eggs (lightly beaten)
- 1 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese (optional)
- Salt and black pepper to taste
Phyllo Layers
- 8–10 sheets phyllo dough (thawed)
- 1/3 cup unsalted butter (melted) or olive oil (for brushing)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar-sized pan to prevent sticking.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3–4 minutes. Stir in chopped green onions and spinach, cooking until any excess moisture evaporates. Remove from heat and mix in chopped dill. Allow the mixture to cool slightly.
- Combine Filling Ingredients: In a large bowl, combine the cooled spinach mixture with the lightly beaten eggs, crumbled feta cheese, Parmesan cheese if using, and season with salt and black pepper to taste. Mix well to incorporate all ingredients evenly.
- Layer Phyllo Dough: Lay 4–5 sheets of phyllo dough in the greased baking dish, brushing each sheet lightly with melted butter or olive oil to keep them moist and crispy upon baking.
- Add Filling: Evenly spread the spinach and cheese mixture over the layered phyllo base.
- Top with Phyllo Sheets: Cover the filling with another 4–5 sheets of phyllo dough, brushing each sheet with melted butter or oil. Trim or tuck in any overhanging edges to create a neat pie.
- Score the Top Layer: Use a sharp knife to score the top phyllo layer into squares or diamond shapes. This step helps cut the spanakopita easily after baking.
- Bake: Place the dish in the preheated oven and bake for 30–40 minutes or until the top is golden brown and crisp.
- Cool and Serve: Remove from the oven and let the spanakopita cool for about 10 minutes before slicing along the scored lines. Serve warm.
Notes
- Keep phyllo sheets covered with a damp towel while working to prevent them from drying out and becoming brittle.
- Spanakopita can be prepared as a large pie in a baking dish or folded into individual triangle-shaped pastries for appetizers.
- You can substitute frozen spinach for fresh, but ensure it is fully thawed and well-drained to avoid soggy filling.
- To make this dish gluten-free, use gluten-free phyllo dough if available.
