Spinach Pie Spanakopita
Discover the irresistible charm of Spinach Pie Spanakopita, a classic Greek dish that seamlessly blends fresh ingredients and flaky pastry for a savory delight. This recipe features vibrant spinach, aromatic herbs like dill and parsley, creamy feta cheese, and a hint of garlic, all encased in layers of buttery, golden phyllo dough. Perfectly seasoned with a touch of salt and pepper, this dish offers a harmonious balance of flavors and textures, from the crisp crunch of phyllo to the rich, creamy filling. Ideal for a comforting dinner or as an elegant party appetizer, it’s baked to golden perfection in under an hour. Whether you’re new to Mediterranean cuisine or a seasoned foodie, Spinach Pie Spanakopita delivers wholesome, crowd-pleasing flavors in every bite!
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Recipe Information
Ingredients
- 900 grams Fresh spinach
- 3 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 3 pieces Spring onions, finely chopped
- 3 pieces Garlic cloves, minced
- 3 tablespoons Fresh dill, finely chopped
- 2 tablespoons Fresh parsley, finely chopped
- 200 grams Feta cheese, crumbled
- 2 pieces Eggs, lightly beaten
- 1 package Phyllo dough sheets, thawed
- 100 grams Butter, melted
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat the oven to 180°C (350°F).
Wash the spinach thoroughly and pat it dry. Roughly chop the spinach.
In a large skillet, heat the olive oil over medium heat. Sauté the onion and spring onions until soft and translucent, about 3-4 minutes.
Add the garlic and cook for an additional minute.
Stir in the spinach and cook until wilted, about 3-5 minutes. Remove from heat and allow to cool slightly.
Once the spinach mixture is cool, transfer it to a large mixing bowl. Add the dill, parsley, crumbled feta, and beaten eggs. Season with salt and pepper, then mix well to combine.
Prepare a 9x13-inch baking dish by lightly greasing it with olive oil or melted butter.
Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out. Place one sheet of phyllo onto the bottom of the baking dish and brush it lightly with melted butter. Repeat this process with about 6-8 sheets to build the base.
Spread the spinach filling evenly over the phyllo base.
Layer another 6-8 phyllo sheets on top of the filling, brushing each sheet with melted butter as you go. Fold in any overhanging edges to seal the pie.
Using a sharp knife, gently score the top layer of phyllo into squares or diamonds, being careful not to cut all the way through.
Bake the spanakopita in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crisp.
Allow the spanakopita to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 1.8 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 254 mg | 20% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 130 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.
