Spanakopita: Greek Spinach Pie

Lizzy Briskin

by

Dec
26

Golden, crackly layers give way to a tender, herb-laced center in this classic Greek spinach pie. Spanakopita is the kind of dish that feels both celebratory and comforting, with briny feta, fragrant dill and parsley, a good-quality olive oil and flaky phyllo dough coming together in irresistible harmony. Whether served warm from the oven or at room temp with a lemony salad, this dish brings big taverna energy to any table.

Two square slices of Greek spinach pie or spanakopita. The edges are open to expose the spinach and feta filling

Two square slices of Greek spinach pie or spanakopita. The edges are open to expose the spinach and feta filling
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Spanakopita: Greek Spinach Pie

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 235 kcal
Author Lizzy Briskin

Ingredients

  • 1 lb. frozen spinach thawed
  • 2-3 Tbsp. olive oil divided
  • 1 large onion 1/4-inch dice
  • 1 tsp. kosher salt divided
  • 3 garlic cloves minced
  • 1/2 cup fresh parsley chopped
  • 1/4 cup fresh dill chopped
  • 1/4 tsp. ground nutmeg
  • 12 oz. crumbled feta
  • 2 large eggs
  • 12 sheets phyllo dough thawed
  • 2 Tbsp. sesame seeds optional

Instructions

  1. Preheat oven to 350 degrees F with rack in center. Brush 9x13-inch baking dish with olive oil.
  2. Place spinach in clean dish towel and squeeze out as much water as possible.
  3. Heat 1 Tbsp. oil in large skillet over medium heat. Add onion and ½ teaspoon salt and cook, stirring, until softened, about 5 minutes. Add garlic and cook 1 minute, until fragrant.
  4. Add spinach, parsley, dill, nutmeg and remaining ½ teaspoon salt; stir until well combined. Remove from heat.
  5. In large bowl, whisk together eggs and feta.
  6. Add spinach mixture to feta mixture and stir to combine.
  7. Place one sheet of phyllo in prepared baking dish and brush with olive oil. Add 5 more sheets, brushing each with oil. Place spinach mixture on top and spread into even layer. Top pie with 6 more sheets of phyllo dough, brushing each layer with oil. Top with sesame seeds, if desired. Trim any dough hanging over sides of pan. Using sharp paring knife, gently score top of pie by making shallow lines in surface (Note: Do not cut all the way through). Bake until golden, about 40 minutes.
  8. Cool for 5 to 10 minutes in baking dish, then slice to serve.

Recipe Notes

Get the quality ingredients you’ll need from Vitacost.

Nutrition Facts
Spanakopita: Greek Spinach Pie
Amount Per Serving
Calories 235 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Trans Fat 0.003g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 63mg21%
Sodium 738mg31%
Potassium 266mg8%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 1g1%
Protein 10g20%
Vitamin A 5854IU117%
Vitamin C 9mg11%
Calcium 274mg27%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Featured Products

Gaea Planet Organic Extra Virgin Olive Oil
Frontier Co-Op Nutmeg Ground
Bob's Red Mill Non-GMO Sesame Seeds White