Here’s a classic Greek Spanakopita recipe—flaky, savory, and filled with spinach & feta 🥬🧀
Spanakopita (Spinach & Feta Pie)
Ingredients (serves 6–8)
Filling
- 500 g (1 lb) fresh spinach, washed and chopped
- 1 medium onion, finely chopped
- 2–3 spring onions, chopped (optional)
- 2 cloves garlic, minced
- 200 g (7 oz) feta cheese, crumbled
- 2 eggs, lightly beaten
- 2 tbsp fresh dill, chopped (or 1 tsp dried)
- Salt & pepper, to taste
- 2 tbsp olive oil
Phyllo
- 8–10 sheets phyllo dough
- 4 tbsp melted butter or olive oil
Instructions
- Prepare the filling
- Heat olive oil in a pan. Sauté onions and garlic until soft.
- Add spinach in batches, cooking until wilted and water evaporates. Let cool slightly.
- Mix in feta, eggs, dill, and season with salt & pepper.
- Prepare phyllo
- Preheat oven to 180°C / 350°F.
- Brush a baking dish with butter/olive oil.
- Lay one sheet of phyllo, brush with butter, repeat 3–4 layers.
- Add filling
- Spread the spinach-feta mixture evenly.
- Cover with remaining phyllo sheets, brushing each layer with butter.
- Tuck edges and brush the top layer generously.
- Bake
- Cut into squares or triangles before baking.
- Bake 30–40 minutes, until golden and crisp.
- Serve
- Let rest 5 minutes. Serve warm or at room temperature.
Tips
- Squeeze spinach well to remove excess moisture
- Don’t overfill; too much moisture can make phyllo soggy
- Can freeze unbaked, then bake straight from frozen
Variations
- Mini spanakopita: Roll filling in phyllo triangles
- Cheese mix: Feta + ricotta or halloumi
- Herb twist: Add mint or parsley with dill
If you want, I can make a quick 20-minute version, mini finger-spanakopitas, or a vegan spanakopita with tofu instead of feta.
Do you want me to give a mini phyllo triangle version?
