Yummy Greek Spinach Pie Spanakopita
Delight your taste buds with this traditional yet irresistible Yummy Greek Spinach Pie, Spanakopita. This flaky, golden masterpiece layers buttery phyllo dough with a luscious spinach filling featuring creamy feta, softened cream cheese, and aromatic fresh dill. Elevated with the flavors of minced garlic and finely chopped scallions, this classic Mediterranean dish is both hearty and elegant. Perfectly crisp on top and packed with nutritious spinach, it’s an ideal choice for a savory side dish, appetizer, or even a light entrée. Ready in just over an hour and easy to prepare, this crowd-pleaser is an authentic taste of Greece that’s perfect for entertaining or a weeknight treat. Serve it warm or at room temperature for a true melt-in-your-mouth experience!
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Recipe Information
Ingredients
- 16 oz frozen chopped spinach
- 8 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- 3 eggs
- 2 tbsp fresh dill, finely chopped
- 4 scallions, finely chopped
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 16 phyllo dough sheets, thawed
- 1 cup unsalted butter, melted
- 2 tbsp olive oil
Instructions
Preheat your oven to 350°F (175°C). Lightly grease or line a 9x13-inch baking dish with parchment paper.
Thaw the frozen spinach completely and squeeze out all excess moisture using a clean kitchen towel or paper towels. Set aside.
In a large mixing bowl, combine the crumbled feta cheese, softened cream cheese, and eggs. Mix until smooth and well incorporated.
Stir in the chopped dill, scallions, minced garlic, salt, black pepper, and the squeezed spinach. Mix thoroughly to create the spinach filling.
Place the thawed phyllo dough sheets on a flat surface and cover them with a damp kitchen towel to keep them from drying out.
Lay a sheet of phyllo dough into the prepared baking dish, letting the edges hang over the sides. Brush it with melted butter using a pastry brush.
Layer another phyllo sheet on top of the first and brush with more melted butter. Repeat this process until 8 sheets are layered.
Spread the spinach filling evenly over the layered phyllo sheets.
Top the filling with another layer of phyllo dough and brush with butter. Continue layering and buttering each sheet until all the remaining 8 sheets are used.
Fold any overhanging edges inward to create a neat border. Brush the entire top layer generously with melted butter.
Using a sharp knife, score the top layers of the phyllo 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 the filling is set.
Remove the spanakopita from the oven and allow it to cool for about 10 minutes before slicing and serving. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 235 mg | 18% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 374 mg | 8% | |
*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.
