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Spinach and Feta Pie – Spanakopita Recipe

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4.2 from 11 reviews

  • Author: Chef
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

Spinach and Feta Pie, also known as Spanakopita, is a classic Greek savory pie featuring a delicious filling of sautéed spinach, fresh herbs, crumbled feta cheese, and eggs, all encased in crispy, golden phyllo dough. This traditional dish is perfect as a hearty appetizer, snack, or light meal, combining fresh flavors with a satisfying flaky texture.

Ingredients

Filling

  • 1 pound (500 g) frozen spinach, thawed and water squeezed out
  • 1 medium onion, finely chopped or 3-4 spring onions (white parts only), chopped
  • 2 tablespoons olive oil, plus more for brushing phyllo
  • 3 tablespoons chopped parsley
  • 2 tablespoons chopped dill
  • 1/4 cup chopped fresh mint (or 2 tablespoons dried mint)
  • 1/4 teaspoon nutmeg
  • 1 teaspoon sugar
  • 10-12 ounces (280-340 g) feta cheese, half grated and half crumbled
  • 2-3 medium eggs (or 2 large eggs)

Phyllo

  • 12 phyllo sheets

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the spanakopita.
  2. Sauté Onions: Heat one tablespoon of olive oil in a medium pan over medium heat. Add the finely chopped onions and sauté until they become soft and translucent.
  3. Cook Spinach: Add the thawed and well-drained spinach to the pan with the onions. Sauté together for a few minutes to blend the flavors and remove excess moisture.
  4. Add Herbs and Spices: Stir in the chopped parsley, dill, fresh or dried mint, nutmeg, and sugar. Continue sautéing the mixture for 2-3 more minutes, then remove from heat and let cool slightly.
  5. Prepare Filling Mixture: Grate half of the feta cheese and crumble the remaining portion. In a small bowl, beat the eggs and combine them with the feta cheese. Add this mixture to the cooled spinach mixture along with another tablespoon of olive oil. Mix thoroughly to blend all ingredients evenly.
  6. Assemble Phyllo Layers: Lightly brush a 10 x 15 inch baking pan with olive oil. Place one phyllo sheet into the pan, brush with olive oil, and repeat this process for six phyllo sheets, layering and brushing each.
  7. Add Filling: Spread the spinach and feta filling evenly over the layered phyllo sheets in the pan.
  8. Top Layers: Cover the filling with the remaining six phyllo sheets, brushing each sheet with olive oil. Trim or tuck in any overhanging phyllo for a neat finish.
  9. Score the Pie: Score the top layers lightly with a knife to create 10-12 pieces, being careful not to cut all the way through to the bottom layers.
  10. Bake: Bake the pie in the preheated oven for about 40 minutes, or until the phyllo is golden brown and crisp.
  11. Cool and Serve: Remove from oven and allow the spanakopita to cool before cutting along the score lines. Serve at room temperature or warm for extra crispiness.

Notes

  • Make sure to squeeze out as much water as possible from the thawed spinach to avoid a soggy filling.
  • Using fresh herbs like parsley, dill, and mint greatly enhances the flavor, but dried herbs can be used as substitutes.
  • You can adjust the amount of feta cheese to taste for more or less saltiness and tang.
  • Phyllo dough dries out quickly; cover unused sheets with a damp cloth while assembling to keep them pliable.
  • Letting the pie cool before cutting helps maintain its structure and prevents the filling from spilling out.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Greek

Find it online: https://saracooking.com/spinach-and-feta-pie-spanakopita-recipe/