Here’s a classic Greek Spanakopita — flaky, buttery phyllo with a rich spinach-feta filling 🇬🇷🥧
🥬 Spanakopita (Greek Spinach Pie)
Ingredients (Serves 6–8)
Filling
- 1 lb fresh spinach (or 12 oz frozen, thawed & squeezed dry)
- 1 small onion, finely chopped
- 2–3 green onions, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 8 oz feta cheese, crumbled
- 1 egg
- 2 tbsp fresh dill, chopped (or parsley)
- Salt & black pepper (light on salt—feta is salty)
Phyllo
- 1 package phyllo dough, thawed
- ½ cup melted butter (or butter + olive oil mix)
Instructions
- Preheat oven:
375°F (190°C). Butter a 9×13-inch baking dish. - Prepare spinach:
If fresh, sauté spinach in olive oil until wilted; squeeze out excess liquid.
If frozen, thaw completely and squeeze very dry. - Make filling:
In a bowl, combine spinach, onion, green onion, garlic, feta, egg, dill, and pepper. Mix well. - Layer phyllo:
Lay one sheet in the dish, brush lightly with butter.
Repeat with 6–8 sheets, letting edges overhang. - Add filling:
Spread evenly over phyllo. - Top layers:
Add another 6–8 phyllo sheets, buttering each.
Fold overhanging edges over the top. - Score & bake:
Lightly score into squares.
Bake 40–45 minutes, until golden and crisp. - Cool slightly before cutting.
✅ Tips for Perfect Spanakopita
- Keep phyllo covered with a damp towel while working
- Don’t over-butter—light brushing keeps it flaky, not greasy
- Always squeeze spinach very dry
🌿 Variations
- Individual triangles (great for appetizers)
- Add ricotta for creamier filling
- Use leeks instead of onion for a sweeter flavor
If you want, I can give you a shortcut skillet version, mini party triangles, or a vegan spanakopita — just tell me 😊
