Spanokopita Greek Spinach Pie
Discover the irresistible charm of Spanakopita, the classic Greek spinach pie that’s a perfect blend of flaky layers and savory flavors! This traditional recipe combines tender, sautéed spinach with creamy feta cheese, rich Greek yogurt, and fragrant herbs like dill and parsley, creating a filling that’s nestled between buttery, golden layers of delicate phyllo dough. With its crisp texture and melt-in-your-mouth filling, this dish is both elegant and comforting. Ideal as a main course, appetizer, or side dish, Spanakopita is surprisingly easy to prepare and makes a stunning addition to any meal. Whether served warm or at room temperature, this Greek favorite is guaranteed to impress at your next gathering!
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Recipe Information
Ingredients
- 500 grams fresh spinach
- 200 grams feta cheese
- 100 grams Greek yogurt
- 1 medium, finely chopped onion
- 3 tablespoons, finely chopped fresh dill
- 3 tablespoons, finely chopped fresh parsley
- 2 small, minced garlic cloves
- 4 tablespoons olive oil
- 375 grams (1 package) phyllo dough
- 100 grams, melted unsalted butter
- 2 large eggs
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with olive oil or butter and set it aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 5 minutes.
Add the fresh spinach to the skillet, working in batches if necessary. Cook until wilted and any excess liquid has evaporated, approximately 5-7 minutes. Remove from heat and allow it to cool slightly.
In a large mixing bowl, combine the cooked spinach mixture, crumbled feta cheese, Greek yogurt, chopped dill, chopped parsley, eggs, salt, and black pepper. Mix thoroughly until well combined.
Unroll the phyllo dough and keep it covered with a damp kitchen towel to prevent it from drying out while assembling the pie.
Brush the bottom of the prepared baking dish with melted butter. Lay one sheet of phyllo dough flat across the bottom, letting any excess hang over the sides. Brush the sheet lightly with more melted butter.
Repeat the layering process with 7-8 sheets of phyllo, brushing each layer with butter as you go.
Spread the spinach and feta filling evenly over the phyllo base, using a spatula to smooth it out.
Layer another 7-8 sheets of phyllo dough over the filling, brushing each sheet with butter. Fold the overhanging edges inward to create a neat border.
Use a sharp knife to score the pie into squares or diamond shapes. This makes slicing easier after baking.
Bake in the preheated oven for 40-45 minutes, or until the phyllo is golden brown and crisp.
Allow the spanakopita to cool for 10 minutes before serving. Enjoy it warm or at room temperature!
Nutrition Facts
Calories |
336960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6884.8 g | 8827% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 807389 mg | 35104% | |
| Total Carbohydrate | 67012.7 g | 24368% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 14.5 g | ||
| Protein | 6764.3 g | 13529% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 15159 mg | 1166% | |
| Iron | 2030.9 mg | 11283% | |
| Potassium | 67836 mg | 1443% | |
*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.
