Greek Spanakopita
Discover the irresistible flavors of Greek Spanakopita, a timeless Mediterranean classic that combines flaky, golden layers of phyllo dough with a rich, savory filling. This recipe features a vibrant mix of fresh spinach, creamy feta cheese, and fragrant herbs like dill and parsley, all bound together with eggs and a touch of cream cheese for extra creaminess. Perfectly seasoned with garlic, green onions, and black pepper, this dish captures the essence of Greek comfort food. Assembling the Spanakopita is a breeze with butter-brushed phyllo sheets that bake to a delectably crisp finish. Whether served as an appetizer, side dish, or main course, this hearty yet elegant pie is a showstopper for any occasion. Ready in just over an hour, it’s a satisfying crowd-pleaser that’s perfect for family dinners or festive gatherings.
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Recipe Information
Ingredients
- 900 grams fresh spinach
- 200 grams feta cheese
- 100 grams cream cheese
- 4 stalks green onions
- 20 grams fresh dill
- 20 grams fresh parsley
- 3 large eggs
- 2 cloves garlic cloves
- 50 ml olive oil
- 12 sheets phyllo dough sheets
- 75 grams butter
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 180°C (350°F).
Wash the spinach thoroughly and pat dry. Chop it roughly and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and finely sliced green onions and sauté for 2-3 minutes until fragrant.
Add the chopped spinach in batches to the skillet, cooking until wilted. Remove from heat and let it cool. Drain any excess liquid.
In a large mixing bowl, combine the cooked spinach, crumbled feta cheese, cream cheese, chopped dill, parsley, eggs, salt, and pepper. Mix until well combined.
Melt the butter and mix it with the remaining olive oil. Use this mixture to brush the phyllo dough sheets.
Layer one sheet of phyllo dough in a greased 9x13-inch baking dish, letting excess hang over the edges. Brush with the butter and oil mixture. Repeat with 6 more sheets.
Spread the spinach filling evenly over the phyllo dough layers.
Top with the remaining phyllo sheets, brushing each layer with the butter and oil mixture. Fold the overhanging edges inward and brush the top layer generously.
Using a sharp knife, score the top layer of the phyllo into squares or diamonds to make cutting easier after baking.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
Remove from the oven and allow the spanakopita to cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.1 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 273 mg | 21% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 140 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.
