Spanakopita (Greek Spinach Pie)
Flaky, golden, and packed with fresh spinach, herbs, and feta, this Spanakopita Greek Spinach Pie is a classic savory pastry perfect for dinner, brunch, or meal prep.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
11 ounces phyllo dough (16 sheets; fresh is easiest, frozen must be thawed overnight in the fridge in its sealed package before use)
2 pounds fresh spinach
2 tablespoons extra virgin olive oil
3 green onions, finely chopped
1 leek, finely chopped
1/2 cup fresh parsley, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh mint, finely chopped
1 pound feta cheese, crumbled
2 large eggs, beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
Instructions
Preheat the oven to 340°F (170°C).
In a large skillet, heat the olive oil and sauté the leek and green onions for 5 minutes, or until soft.
Add the spinach, salt, and black pepper. Cook for a few minutes until most of the water in the skillet has evaporated.
Transfer the spinach mixture to a bowl and let it cool for 10 minutes.
Add the feta cheese, beaten eggs, parsley, dill, and mint. Mix well and set aside.
Oil a baking pan and line it with 8 sheets of phyllo dough, letting some dough hang over the edges. Drizzle a little olive oil between each sheet. Let the dough crinkle slightly so air can flow through and help the base cook better.
Spread the spinach filling evenly over the phyllo base.
Cover with the remaining 8 sheets of phyllo dough, arranging them the same way and drizzling olive oil between each layer.
Tuck the overhanging dough into the pan to create a rim. Brush the top and rim with olive oil. Cut the top layers into squares, without cutting all the way through the bottom.
Bake for 1 hour, until golden brown and crisp. Let cool for 10 minutes before cutting and serving.
Notes
Fresh phyllo dough is easier to work with, but frozen phyllo works well if thawed overnight in the refrigerator.
Be sure to cook off as much liquid from the spinach as possible to avoid a soggy pie.
Cutting the top layers before baking helps create neat portions and keeps the flaky crust intact.
Frozen spinach can be substituted for fresh; thaw and squeeze out excess moisture before using.
Find it online: https://allrecipesmade.com/spanakopita-greek-spinach-pie/
