Appetizers & Starters > Pastries & Baked Goods > Savory Pastries > Spanakopita

Authentic Spanakopita: A Delicious Greek Spinach Pie

Enjoy a taste of Greece with this classic Spanakopita recipe. Flaky phyllo pastry layers embrace a savory filling of spinach, feta cheese, and aromatic herbs. Perfect as an appetizer, snack, or light meal.

Prep Time
30 minutes
Cook Time
45 minutes
Servings
8
Ingredients
  • 1 kg Frozen Spinach
  • 450 g Phyllo Dough
  • 200 g Feta Cheese
  • 3 Eggs
  • 1 Onion
  • 2 Scallions
  • 1/4 cup Fresh Dill
  • 1/4 cup Fresh Mint
  • 1/2 cup Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Nutmeg

Prepare the Spinach Filling

Thaw the frozen spinach completely. Squeeze out as much excess water as possible. This is crucial to prevent a soggy Spanakopita. You can use your hands or a clean kitchen towel.
In a large bowl, combine the squeezed spinach, crumbled feta cheese, beaten eggs, chopped onion, chopped scallions, chopped fresh dill, chopped fresh mint, salt, pepper, and nutmeg. Mix well until all ingredients are evenly distributed.

Assemble the Spanakopita

Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch baking dish with olive oil.
Lay one sheet of phyllo dough in the baking dish, brushing it lightly with olive oil. Repeat with 5 more sheets of phyllo, layering them and brushing each with olive oil. This forms the base of your pie.
Spread the spinach filling evenly over the phyllo base.
Top with another sheet of phyllo dough, brushing it with olive oil. Repeat with the remaining phyllo sheets, layering them and brushing each with olive oil.

Bake the Spanakopita

Using a sharp knife, score the top layer of phyllo into squares or diamonds. This allows steam to escape during baking and prevents the crust from puffing up unevenly.
Bake in the preheated oven for 45 minutes, or until the phyllo is golden brown and crispy.
Let the Spanakopita cool slightly before cutting and serving.

← Classic Cheddar Cheese Straws →

FAQ

  • Can I use fresh spinach instead of frozen?

    Yes, you can use fresh spinach. You will need about 2 pounds of fresh spinach. Wash it thoroughly, remove the stems, and sauté it in a pan with a little olive oil until wilted. Be sure to squeeze out any excess water before adding it to the filling.
  • Can I prepare Spanakopita ahead of time?

    Yes, you can assemble the Spanakopita ahead of time and store it in the refrigerator, covered, for up to 24 hours. Add a few minutes to the baking time if baking it straight from the fridge.
  • How do I prevent the phyllo from drying out while working with it?

    Keep the stack of phyllo dough covered with a damp kitchen towel to prevent it from drying out and becoming brittle.