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Spanakopita

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This Greek dish is a savory pastry made with spinach and feta cheese wrapped in crispy phyllo dough.
Course Appetizer, Main Course
Cuisine Mediterranean
Keyword Greek cuisine, pie, spinach
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 204

Ingredients

  • 1 pound fresh spinach washed and trimmed
  • 1/2 cup finely chopped onion
  • 3 green onions chopped
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup olive oil
  • 1/2 pound feta cheese crumbled
  • 2 large eggs lightly beaten
  • Salt and pepper to taste
  • 1 package 16 ounces phyllo dough, thawed according to package instructions
  • 1/2 cup unsalted butter melted

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the spinach and cook until wilted, about 5-7 minutes.
  • Remove the skillet from heat and let cool. Once cooled, add the feta cheese, green onions, dill, parsley, beaten eggs, salt, and pepper to the spinach mixture.
  • Brush a 9x13 inch baking dish with some of the melted butter.
  • Lay out a sheet of phyllo dough on a clean work surface and brush it with melted butter. Repeat with 5 more sheets of phyllo, stacking them on top of one another.
  • Spread half of the spinach mixture over the phyllo layers.
  • Layer 6 more sheets of phyllo on top of the spinach mixture, brushing each sheet with melted butter.
  • Spread the remaining spinach mixture over the phyllo layers.
  • Layer the remaining sheets of phyllo on top, brushing each sheet with melted butter.
  • Using a sharp knife, cut the Spanakopita into squares or triangles.
  • Bake for 35-40 minutes, or until the phyllo is golden brown and crispy.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

  1. Drain the spinach: After sautéing the spinach, make sure to squeeze out any excess water to prevent the filling from becoming too watery.
  2. Thaw the phyllo dough properly: Phyllo dough can be delicate and prone to tearing, so it's important to thaw it properly according to the package instructions. Thaw the dough in the refrigerator overnight, then bring it to room temperature for an hour before using.
  3. Use a pastry brush to apply the butter: Use a pastry brush to apply melted butter between each layer of phyllo dough. This will help ensure that the butter is evenly distributed and that the phyllo dough becomes crispy and golden brown.
  4. Use a sharp knife to cut the Spanakopita: Use a sharp knife to cut the Spanakopita into squares or triangles. This will help prevent the phyllo dough from tearing and ensure that the filling stays in place.
  5. Serve at room temperature: Spanakopita is best served at room temperature or slightly warm. If you make it ahead of time, let it cool to room temperature before serving.