Description
Easy Greek Spinach Pie, or Traditional Spanakopita, is a delightful savory pastry that combines flaky layers of phyllo dough with a rich filling of fresh spinach and creamy feta cheese. This dish is perfect for any gathering—whether as a show-stopping appetizer or a comforting main course. With its vibrant flavors and golden crust, this pie is sure to transport you to the sunny shores of Greece with every bite.
Ingredients
Scale
- 1 package (16 oz) phyllo dough, thawed
- 4 cups fresh spinach, washed and chopped
- 1 cup feta cheese, crumbled
- 1 medium onion, chopped
- 2 tbsp olive oil (plus more for brushing)
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). In a skillet, heat olive oil over medium heat and sauté the chopped onion until translucent (about 5 minutes). Add spinach gradually until wilted.
- In a bowl, mix the sautéed spinach and onions with crumbled feta, dill, parsley, salt, and pepper.
- Layer two sheets of phyllo dough in a greased baking dish, brushing each layer with olive oil. Repeat until you have about six layers.
- Spread the spinach-feta mixture evenly over the phyllo layers. Top with six more layers of phyllo, brushing each with olive oil.
- Cut diamond shapes on top before baking for 30-35 minutes or until golden brown. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 238
- Sugar: 2g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
Keywords: - For added flavor, consider mixing in a dash of nutmeg or lemon zest into the filling.- Leftover pie can be stored in an airtight container in the fridge for up to three days; reheat in a preheated oven at 350°F (175°C).