Description
Spanakopita is a Greek spinach pie with a crispy phyllo crust and a savory filling.
Ingredients
Scale
- 1 package phyllo dough (about 16 sheets)
- 500g fresh spinach, washed and chopped
- 200g feta cheese, crumbled
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 2 tbsp fresh dill, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté onion and garlic in 2 tbsp olive oil until soft.
- Add spinach and cook until wilted. Let the mixture cool.
- Mix the spinach with feta, eggs, dill, salt, and pepper.
- Layer phyllo sheets in a baking dish, brushing each with olive oil.
- Spread the spinach filling over the phyllo layers.
- Top with remaining phyllo sheets, brushing with oil.
- Bake for 45 minutes until golden and crisp.
Notes
- Use thawed phyllo dough to prevent tearing.
- Squeeze excess water from cooked spinach to avoid a soggy crust.
- Brush phyllo sheets lightly with oil for a flaky texture.
- Let the pie cool slightly before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg