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Spanakopita (Greek Spinach Pie) Recipe

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Spanakopita is a classic Greek savory pie filled with a flavorful mixture of sautéed spinach, fresh herbs, creamy feta cheese, and eggs, all encased in crispy, golden layers of phyllo dough. This traditional dish is perfect as a main or side and showcases fresh Mediterranean flavors in a delightful, flaky pie.

Ingredients

Phyllo Dough

  • 11 ounces phyllo dough (16 sheets – fresh is easiest, frozen must be thawed overnight in the fridge in its sealed package before use)

Greens and Herbs

  • 2 pounds fresh spinach (substitute frozen if unavailable)
  • 3 green onions
  • 1 leek
  • ½ cup fresh parsley
  • ¼ cup fresh dill
  • ¼ cup fresh mint

Other Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound feta cheese
  • 2 large eggs
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Cook Greens: Finely chop 1 leek and 3 green onions. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat and sauté the leek and green onions for about 5 minutes until softened. Add 2 pounds of fresh spinach, season with ½ teaspoon of salt and ⅛ teaspoon of black pepper, and cook for several minutes until most of the moisture has evaporated from the greens.
  2. Make Filling: Transfer the cooked greens to a large mixing bowl and allow to cool for 10 minutes. Crumble 1 pound of feta cheese and add it to the bowl along with 2 beaten large eggs, ½ cup finely chopped fresh parsley, ¼ cup dill, and ¼ cup mint. Mix thoroughly until all ingredients are evenly combined and set aside.
  3. Fill Pie: Preheat your oven to 340°F (170°C). Lightly oil a baking pan and lay down 8 sheets of phyllo dough, drizzling a little olive oil between each sheet. Leave some dough hanging over the edges of the pan. Crinkle the dough slightly to help airflow and even baking. Spread the spinach and herb filling evenly over the layered phyllo.
  4. Top and Tuck In: Cover the filling with the remaining 8 phyllo sheets, again drizzling olive oil between each layer. Fold the overhanging dough inward to form a rim around the edge of the pan. Brush the entire top layer and rim with additional olive oil. Using a sharp knife, gently cut the top layers into squares without cutting through the base layers of phyllo.
  5. Bake and Serve: Place the baking pan in the preheated oven and bake for 1 hour, or until the pie is golden brown and crisp on top. Remove from the oven and let it cool for 10 minutes before cutting all the way through the scored squares. Serve warm and enjoy the savory, flaky pie.

Notes

  • Fresh phyllo dough is preferable for best texture but frozen can be used if thawed overnight in the fridge.
  • You may substitute frozen spinach for fresh, but be sure to thaw and drain excess moisture well before cooking.
  • Ensure the spinach mixture is not too wet to avoid soggy phyllo layers.
  • The pie can be made ahead and refrigerated; reheat in the oven for best crispness.
  • For a dairy-free version, substitute feta with a vegan cheese alternative and eggs with a flax egg or omit altogether.

Find it online: https://justsosavory.com/spanakopita-greek-spinach-pie-recipe/