Easy Spanakopita Greek Spinach and Feta Pie
Delightfully flaky and packed with vibrant Mediterranean flavors, this Easy Spanakopita Greek Spinach and Feta Pie is a must-try for lovers of Greek cuisine. Combining tender sautéed spinach, aromatic dill, parsley, and a creamy blend of feta and eggs, this filling is encased in layers of buttery, golden phyllo dough for the ultimate crispy texture. Perfect for dinner, brunch, or as a crowd-pleasing appetizer, this recipe is surprisingly simple to prepare, with just 20 minutes of prep time before baking. Whether you're new to working with phyllo or a seasoned pro, this oven-baked masterpiece brings authentic Greek flavor to your table with ease.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 4 stalks, finely sliced green onions
- 450 grams fresh spinach
- 2 tablespoons, chopped dill
- 2 tablespoons, chopped parsley
- 2 large eggs
- 200 grams, crumbled feta cheese
- 8 sheets, thawed if frozen phyllo dough
- 100 grams, melted butter
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x13-inch baking dish with a small amount of olive oil or melted butter.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the yellow onion and green onions. Sauté for 3-5 minutes until softened and fragrant.
Add the spinach to the skillet in batches, stirring until wilted. Set aside to cool slightly before transferring to a large bowl.
In the bowl with the spinach mixture, add the dill, parsley, eggs, crumbled feta cheese, salt, and black pepper. Mix well until all ingredients are evenly combined.
Brush one phyllo sheet with melted butter and lay it in the prepared baking dish, allowing the edges to hang over the sides. Repeat with 4 more sheets, layering them one at a time and buttering each sheet.
Evenly spread the spinach and feta mixture over the phyllo layers in the dish.
Cover the filling with the remaining 3 sheets of phyllo dough, buttering each one as you layer. Tuck the excess dough from the overhanging edges to seal the pie.
Use a sharp knife to score the top layers of phyllo into square or diamond-shaped portions. Be careful not to cut all the way through to the filling.
Bake in the preheated oven for 35-40 minutes until the phyllo is golden brown and crisp.
Allow the spanakopita to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.9 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 269 mg | 21% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 136 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
