Here’s a classic and beloved dish from Greek cuisine: Greek Spinach Pie, or Spanakopita. It’s flaky, savory, and filled with a delicious mix of spinach, herbs, and tangy feta cheese—all wrapped in buttery layers of phyllo dough.
🥬 Greek Spinach Pie (Spanakopita)
Flaky · Savory · Herbaceous
Ingredients:
For the Filling:
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2 tbsp olive oil
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1 small onion, finely chopped
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2 green onions, thinly sliced
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2–3 cloves garlic, minced
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1 lb fresh spinach (or 16 oz frozen, thawed and drained)
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1/2 cup fresh parsley, chopped
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2 tbsp fresh dill (or 1 tsp dried)
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Salt & pepper, to taste
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2 eggs, lightly beaten
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1 cup crumbled feta cheese
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Optional: 1/4 cup ricotta or cottage cheese for added creaminess
For the Phyllo Layers:
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1/2 lb phyllo dough (thawed if frozen)
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1/2 cup unsalted butter or olive oil, melted (for brushing)
Instructions:
1. Prepare the Filling:
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Heat olive oil in a large skillet over medium heat.
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Sauté onions and garlic until soft, about 4–5 minutes.
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Add spinach and cook until wilted (if using fresh). Let it cool slightly, then squeeze out excess moisture.
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Transfer to a large bowl and mix in parsley, dill, salt, pepper, feta, and eggs. Stir until well combined.
2. Assemble the Pie:
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Preheat oven to 350°F (175°C).
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Lightly grease a 9×13 inch baking dish (or use a round pan for a more traditional shape).
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Layer 6–8 sheets of phyllo in the bottom, brushing each with melted butter or olive oil.
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Spread the spinach filling evenly over the base.
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Top with another 6–8 sheets of phyllo, again brushing each with butter/oil.
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Tuck in the edges and score the top layers into squares or diamonds with a sharp knife (don’t cut all the way through).
3. Bake:
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Bake for 45–50 minutes, or until the top is golden and crisp.
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Let cool slightly before slicing and serving.
🧀 Tips & Variations:
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Make it ahead: Spanakopita can be assembled and refrigerated (unbaked) for 1–2 days, or frozen for up to 3 months.
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Mini version: Use muffin tins or cut phyllo into strips and roll into individual triangles.
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Add-ins: A bit of lemon zest or nutmeg can enhance the flavor; finely chopped leeks also work well.