Greek Spinach Pie Spanikopita
Discover the irresistible flavors of Greek Spinach Pie, or Spanakopita, a classic Mediterranean dish that marries flaky, golden layers of phyllo dough with a savory filling of fresh spinach, creamy feta cheese, and aromatic herbs like dill and parsley. This vegetarian delight is elevated further with the richness of sautéed onions, minced garlic, and lightly beaten eggs, creating a perfectly balanced dish that's both hearty and elegant. With its crisp texture and vibrant filling, Spanakopita makes an ideal appetizer, side dish, or light main course. Easy to prepare yet stunning in presentation, this recipe is perfect for anyone craving a taste of authentic Greek cuisine. Serve it warm or at room temperature, paired with a fresh salad or tzatziki sauce, for a crowd-pleasing meal you'll want to make again and again.
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Recipe Information
Ingredients
- 16 sheets Phyllo dough
- 0.5 cup Olive oil (for brushing)
- 1 pound Fresh spinach, chopped
- 8 ounces Feta cheese, crumbled
- 1 medium Onion, finely diced
- 0.25 cup Fresh dill, chopped
- 0.25 cup Fresh parsley, chopped
- 2 large Eggs, beaten
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and cook until soft, about 3-4 minutes. Add minced garlic and cook for another 1 minute.
Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, combine the cooked spinach mixture, crumbled feta cheese, fresh dill, parsley, beaten eggs, salt, and black pepper. Mix well until fully combined.
Unroll the phyllo dough and cover it with a damp towel to prevent it from drying out.
Place one sheet of phyllo dough into the prepared baking dish and lightly brush it with olive oil. Repeat this step, layering and brushing each sheet, until you have 8 sheets layered.
Spread the spinach and feta mixture evenly over the layered phyllo dough.
Continue layering the remaining 8 sheets of phyllo dough on top of the filling, brushing each sheet lightly with olive oil.
Using a sharp knife, gently score the top layers of the phyllo dough into squares or diamond shapes to make slicing easier after baking.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.
Remove the spanakopita from the oven and let it cool slightly before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.7 g | 246% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 5978 mg | 260% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 10.9 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1868 mg | 144% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4232 mg | 90% | |
*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.
