Spanakopita is a traditional Greek savory pie made with crispy phyllo pastry and a rich spinach and feta filling. It can be served as an appetizer, snack, or light meal.
INGREDIENTS
Filling
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
450g fresh spinach (or frozen spinach, squeezed dry)
1½ cups feta cheese
2 eggs
2 tbsp fresh dill or parsley
Salt and black pepper
Crust
12 sheets phyllo dough
½ cup melted butter or olive oil
INSTRUCTIONS
STEP 1: PREPARE THE FILLING
Heat olive oil in a large pan over medium heat.
Cook onion for 3–4 minutes until soft.
Add garlic and cook for 1 minute.
Add spinach and cook until wilted.
Remove from heat and let cool slightly.
Mix in feta cheese, eggs, dill or parsley, salt, and black pepper.
STEP 2: LAYER THE PHYLLO
Preheat oven to 175°C / 350°F.
Lightly grease a baking dish.
Place one sheet of phyllo dough into the dish and brush with melted butter or olive oil.
Repeat with 6 sheets.
Spread spinach filling evenly over the layers.
Add the remaining phyllo sheets on top, brushing each layer with butter or oil.
Fold edges neatly into the pan.
STEP 3: BAKE
Score the top gently into squares.
Bake for 45–50 minutes until golden brown and crispy.
Let rest for 10 minutes before slicing and serving.
TIPS
Keep phyllo dough covered with a damp towel while working.
Squeeze excess water from spinach to avoid soggy filling.
Let the filling cool slightly before assembling.
Q&A
Can I Use Frozen Spinach?
Yes. Thaw it completely and squeeze out extra moisture before using.
Can I Prepare It Ahead Of Time?
Yes. Assemble the pie and refrigerate before baking.
How Do I Store Leftovers?
Store in the refrigerator for up to 4 days and reheat in the oven or air fryer.
NUTRITIONAL BENEFITS
Spinach provides iron and vitamins
Feta cheese adds calcium and protein
Olive oil contains healthy Mediterranean fats