Spanakopita (Greek Spinach Pie)
Spanakopita (Greek Spinach Pie) is a more involved Greek pastry: plan on about 55 minutes for 4 servings. Phyllo dough, fresh spinach and feta cheese carry the flavour. The cooking is mostly baking and sautéing. It is vegetarian. Each serving has about 410 calories and 16 g of protein.
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 410 kcal
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Ingredients
For 4 servings
- 12 sheetsphyllo dough
- 500 gfresh spinach
- 200 gfeta cheese
- 2eggs
- 1onion
- 2 tbspdill
- 4 tbspolive oil
- 60 gbutter
Instructions
- Preheat oven to 375°F (190°C). Heat olive oil in a large skillet and sauté diced onion for 5 minutes. Add fresh spinach in batches and cook until fully wilted. Let cool and squeeze out excess liquid.
- In a bowl, combine the cooled spinach with crumbled feta cheese, beaten eggs, and chopped dill. Mix thoroughly.
- Melt the butter. Brush a baking dish with melted butter. Layer 6 sheets of phyllo dough in the dish, brushing each sheet with butter before adding the next.
- Spread the spinach and feta filling evenly over the phyllo layers. Top with remaining 6 sheets of phyllo, brushing each with butter. Tuck edges in and brush the top generously.
- Score the top layers into squares with a sharp knife. Bake for 35-40 minutes until the phyllo is deep golden and crispy. Let cool 10 minutes before slicing.
Cook’s notes
Keep the phyllo covered with a damp towel while you work so the sheets do not dry out and crack. Frozen spinach works if thawed and squeezed very dry. Spanakopita reheats well in the oven, which keeps the pastry crisp; avoid the microwave.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 16 g
- Fat
- 26 g
- Carbs
- 32 g
Approximate values for one serving.
About this recipe
- Cuisine: Greek
- Dish type: Pastry
- Diet: vegetarian
- In cookbook: Meatless Mains
