Description
This classic Greek Spanakopita features flaky layers of buttery phyllo filled with a savory mixture of spinach, herbs, and creamy feta. It’s perfect as an appetizer, side dish, or light meal—and always a crowd favorite! 🇬🇷🥬✨
Ingredients
Scale
- 1 pound fresh spinach (or 10 ounces frozen, thawed and drained)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 8 ounces feta cheese, crumbled
- 2 large eggs, lightly beaten
- Salt and black pepper, to taste
- 10–12 phyllo sheets
- 1/2 cup melted butter or olive oil (for brushing)
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil and sauté the onion until soft. Add garlic and cook for 1 minute.
- Add fresh spinach and cook until wilted. If using frozen spinach, simply stir it in until warmed.
- Transfer the mixture to a bowl and let cool slightly. Stir in dill, parsley, feta, eggs, salt, and pepper.
- Brush a baking dish with melted butter or oil. Layer 5–6 phyllo sheets, brushing each layer with butter.
- Spread the spinach-feta mixture evenly over the phyllo.
- Top with the remaining 5–6 phyllo sheets, brushing each layer with butter.
- Score the top gently with a sharp knife and bake for 35–40 minutes, until golden and crisp.
- Let cool slightly before cutting and serving.
Notes
💡 Tip: To keep phyllo from drying out, cover the sheets with a lightly damp cloth while assembling your Spanakopita!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 2g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg
Keywords: spanakopita, greek spinach pie, feta spinach pastry, phyllo pie, mediterranean appetizer