Spanakopita Greek Spinach and Feta Pie
Experience the authentic flavors of Greece with this Spanakopita Greek Spinach and Feta Pie, a delightful combination of flaky phyllo dough and a rich, savory filling. Packed with fresh spinach, creamy feta, and aromatic dill, this classic dish is elevated with a touch of cream cheese for added creaminess. The buttery, golden layers of phyllo encase a perfectly seasoned mixture of green onions, garlic, and black pepper, creating a delectable balance of textures and flavors. Perfect for a family dinner or a crowd-pleasing appetizer, this recipe is surprisingly easy to prepare and is baked to crispy perfection in just under an hour. Serve it warm or at room temperature for a satisfying slice of Mediterranean bliss!
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 200 grams feta cheese
- 100 grams cream cheese
- 2 large eggs
- 2 tablespoons fresh dill
- 3 stalks green onions
- 2 cloves garlic cloves
- 12 sheets phyllo dough
- 100 grams unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 180°C (350°F).
Wash the spinach thoroughly and chop it finely. Place it in a large bowl and sprinkle lightly with salt. Use your hands to squeeze out excess moisture.
Chop the green onions, dill, and garlic cloves finely. Add them to the bowl of spinach.
Crumble the feta cheese and add it to the spinach mixture. Add the cream cheese, eggs, olive oil, salt, and pepper. Stir everything together until well combined.
Melt the butter in a small saucepan or microwave.
Grease a 9x13-inch baking dish with a small amount of the melted butter.
Lay one sheet of phyllo dough into the baking dish, letting the edges hang over the sides. Lightly brush the phyllo sheet with melted butter. Repeat this process with 6 sheets of phyllo, layering them and buttering each one.
Spread the spinach and feta filling evenly over the layered phyllo sheets.
Layer the remaining 6 sheets of phyllo dough over the filling, buttering each sheet as you go.
Tuck the overhanging edges of the phyllo dough into the sides of the dish to create a neat edge.
Using a sharp knife, score the top layers 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 let the Spanakopita cool for 10 minutes before serving.
Nutrition Facts
Calories |
2838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 6873 mg | 299% | |
| Total Carbohydrate | 166.5 g | 61% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 5.2 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1686 mg | 130% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 776 mg | 17% | |
*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.
