Spanakopita Spinach Pie
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.
A golden, flaky Greek phyllo pie packed with a savory spinach and feta cheese filling seasoned with fresh dill.
Nutrition per serving
Ingredients
filling
pastry
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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