Spanakopita
A Greek pie of spinach, feta, and herbs layered in thin, crackly phyllo pastry and baked crisp. Shatteringly flaky outside, savory and moist within. With shop-bought phyllo it is an easy vegetarian treat to make at home.
Ingredients
- Phyllo pastry · thawed, ~12 sheets1 pack
- Spinach · blanched, squeezed dry500 g
- Feta cheese · crumbled200 g
- Scallion / onion · finely chopped1
- Eggs2
- Dill & parsley · chopped3 tbsp
- Olive oil (or melted butter) · for the phyllo0.5 cup
- Nutmeg, salt, pepper · to taste
Steps
- ⏲ 8 min
Blanch the spinach, squeeze it very dry, and chop. Cook the onion and scallion in a pan and let cool.
- ⏲ 3 min
In a bowl, mix the spinach, feta, cooked onion, eggs, herbs, nutmeg, salt, and pepper into a filling.
- ⏲ 4 min
Lay a phyllo sheet in an oiled tray and brush with oil; stack half the sheets (6) this way.
- ⏲ 4 min
Spread the filling evenly, cover with the remaining phyllo the same way, and oil the top sheet. Score into pieces.
- ⏲ 45 min
Bake at 180°C for 40–45 minutes until golden and crisp. Cool slightly, then cut.
Tips & Variations
Variations
- Mini triangles: Cut phyllo into strips and fold into individual triangles.
- Hortopita: Use chard or wild greens instead of spinach.
- Extra cheese: Add ricotta or cottage cheese for a softer filling.
- Vegan: Replace feta and egg with tofu and nutritional yeast.
Tips
- Squeeze the spinach really dry so the pie doesn't turn soggy.
- Phyllo dries fast — keep it under a damp towel as you work.
- Brush each sheet with a thin layer of oil for flaky layers.
- Score before baking so it cuts cleanly afterward.
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