How to Make the Perfect Spanakopita Spinach Pie
Greek · Medium · 75 min · 12 servings
Crispy, flaky phyllo pastry encloses a savory filling of wilted spinach, crumbled feta cheese, and fresh herbs in this beloved Greek pastry. It is equally at home as an appetizer, a light lunch, or cut into triangles for a crowd-pleasing party snack.
Why this recipe works
This Spanakopita Spinach Pie recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 75 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 9g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 grams fresh spinach washed and roughly chopped
- 300 grams feta cheese crumbled
- 12 sheets phyllo pastry dough thawed
- 3 large eggs beaten
- 80 ml extra virgin olive oil for brushing
- 1 bunch fresh dill finely chopped
Step by step instructions
Step 1: Prepare the Spinach Filling
Wilt the spinach in a dry pan over medium heat, then squeeze out as much moisture as possible using a clean kitchen towel. Combine the squeezed spinach with crumbled feta, beaten eggs, and chopped dill, then season generously with salt and pepper.
Step 2: Prepare the Phyllo Layers
Brush a 30 by 40 cm baking pan generously with olive oil. Layer six sheets of phyllo one at a time into the pan, brushing each sheet with olive oil before adding the next, allowing the edges to hang over the sides of the pan.
Step 3: Add Filling and Top Layers
Spread the spinach and feta mixture evenly over the phyllo base. Fold the overhanging edges back over the filling, then layer the remaining six phyllo sheets on top, brushing each with olive oil and tucking the edges neatly underneath.
Step 4: Score and Bake
Using a sharp knife, score the top phyllo layers into 12 equal squares or diamond shapes, being careful not to cut all the way through to the filling. Bake at 180 degrees Celsius for 40 to 45 minutes until deeply golden and crispy throughout.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh spinach → frozen spinach that has been fully thawed and thoroughly squeezed dry
- feta cheese → ricotta mixed with a small amount of crumbled goat cheese for a milder flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not squeezing enough moisture from the spinach, which makes the phyllo soggy and prevents crisping
- Allowing the phyllo sheets to dry out by not covering them with a damp towel while working
Nutrition facts
Per serving: 280 calories, 9g protein, 24g carbs, 17g fat, 3g fiber.
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