🥬🧀 Greek Spinach Feta Pie (Spanakopita)

Greek Spinach Feta Pie, known as Spanakopita, is a beloved Greek classic made with layers of flaky, buttery phyllo pastry wrapped around a savory filling of spinach, feta cheese, fresh herbs, and eggs. It’s perfect as an appetizer, light lunch, brunch, or vegetarian main course.

⏱️ Time

• Prep Time: 30 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour 20 minutes
• Servings: 8

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🛒 Ingredients

🥬 Filling

• 2 pounds (900 g) fresh spinach, chopped (or 1 pound frozen spinach, thawed and thoroughly squeezed dry)
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 4 green onions, thinly sliced
• 3 cloves garlic, minced
• 8 ounces (225 g) feta cheese, crumbled
• ½ cup ricotta cheese (optional, for a creamier filling)
• 2 large eggs, lightly beaten
• ¼ cup chopped fresh dill
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste

🥐 Pastry

• 1 package (16 ounces) phyllo dough, thawed
• ½ cup unsalted butter, melted (or extra-virgin olive oil for a traditional variation)

🌿 Garnish (Optional)

• Fresh dill
• Sesame seeds
• Lemon wedges

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👩‍🍳 Instructions

1. Prepare the Filling

1. Heat the olive oil in a large skillet over medium heat.
2. Sauté the onion for 4–5 minutes until softened.
3. Add the green onions and garlic; cook for 1 minute.
4. Stir in the spinach and cook until wilted. If using frozen spinach, simply warm it through after squeezing out all excess moisture.
5. Remove from the heat and let the mixture cool slightly.
6. Fold in the feta, ricotta (if using), eggs, dill, parsley, oregano, nutmeg, salt, and pepper.

Tip: Make sure the spinach is as dry as possible to prevent a soggy pie.

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2. Prepare the Phyllo

1. Preheat the oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish or a similar-sized baking pan.
3. Cover the phyllo sheets with a slightly damp kitchen towel while working to keep them from drying out.

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3. Assemble the Pie

1. Lay one sheet of phyllo into the baking dish and brush lightly with melted butter.
2. Repeat with 8 sheets, brushing each layer with butter.
3. Spread the spinach filling evenly over the pastry.
4. Top with the remaining 8 sheets of phyllo, brushing each with butter.
5. Tuck the edges into the pan.
6. Score the top into serving-sized squares using a sharp knife.
7. Brush the top with any remaining butter.

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4. Bake

Bake for 45–50 minutes, or until the pastry is deeply golden brown and crisp.

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5. Rest & Serve

• Allow the pie to rest for 10–15 minutes before cutting.
• Serve warm or at room temperature.

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🍽️ Serving Suggestions

Enjoy with:

• 🥗 Greek salad
• 🥣 Lentil soup
• 🍋 Lemon wedges
• 🫒 Kalamata olives
• 🥒 Tzatziki sauce
• 🍅 Tomato and cucumber salad

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💡 Tips & Variations

• Use a blend of spinach and Swiss chard for a more traditional flavor.
• Add finely chopped leeks for extra sweetness.
• Replace ricotta with cottage cheese if desired.
• Sprinkle sesame seeds over the top before baking for added texture.
• Spanakopita can also be made as individual triangles for appetizers or lunchboxes.

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🧊 Storage

• Refrigerator: Store covered for up to 4 days.
• Freezer: Freeze baked or unbaked for up to 3 months.
• Reheating: Bake at 350°F (175°C) for 10–15 minutes until hot and crisp. Avoid microwaving if you want to preserve the flaky texture.

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🍴 Approximate Nutrition (Per Serving)

• Calories: 360
• Protein: 11 g
• Carbohydrates: 25 g
• Fat: 24 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 520 mg

Greek Spinach Feta Pie (Spanakopita) is a delicious combination of crisp, buttery phyllo and a savory spinach-herb filling with tangy feta—an iconic Mediterranean dish that’s both elegant and comforting. 🥬🧀🥧🇬🇷