Spanakopita (Greek Spinach Pie)
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This spanakopita (Greek spinach pie) is a deliciously crispy and savory Mediterranean pie made with layers of flaky phyllo dough, a rich spinach and feta filling, and fresh herbs. It’s easy to prepare, perfect for making ahead, and great served warm or at room temperature.
Ingredients
Instructions
Sauté the Greens: Cook 1 leek and 3 spring onions (chopped) in 2 tablespoons extra virgin olive oil until soft.Add 2 pounds fresh spinach, ½ teaspoon salt, and ⅛ teaspoon black pepper. Sauté until wilted and most liquid evaporates. Let cool.
Make the Filling: In a bowl, mix cooled greens with 1 pound feta cheese, 2 large eggs, ½ cup parsley, ¼ cup dill, and ¼ cup mint.
Build the Base: Brush a baking pan with olive oil. Layer 8 sheets of phyllo, oiling each one and letting them crinkle slightly. Leave some dough hanging over the edges. Spread the filling evenly.
Top and Score: Layer 8 more phyllo sheets on top, oiling each one. Fold edges over, brush the top with oil, and lightly score into squares.
Bake: Bake at 340°F (170°C) for 1 hour, until golden and crisp. Cool 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition
- Serving Size
- 1 of 12
- Calories
- 234 kcal
- Carbohydrate Content
- 19 g
- Protein Content
- 11 g
- Fat Content
- 13 g
- Saturated Fat Content
- 6 g
- Trans Fat Content
- 0.003 g
- Cholesterol Content
- 65 mg
- Sodium Content
- 729 mg
- Fiber Content
- 2 g
- Sugar Content
- 1 g
- Unsaturated Fat Content
- 6 g
