Spanakopita (Greek Spinach and Feta Phyllo Pie)
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Layers of buttered phyllo bake into sheets that shatter at the touch of a fork, around a filling of spinach with salty feta and dill.
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Most of the effort goes into the spinach, which is cooked until no water pools in the pan.
Ingredients
Instructions
- 1
Roughly chop 300 g spinach and finely dice 80 g onion.
Keep the 250 g phyllo dough covered with a damp towel while you work, because exposed sheets dry and crack very quickly.
- 2
Heat 1 tablespoon olive oil in a pan over medium heat.
Add the onion and cook for about 3 minutes, stirring until it turns translucent, then add the chopped spinach before the onion browns.
- 3
Cook the spinach over medium heat for about 5 minutes, stirring until wilted and much drier.
Continue until no liquid pools in the pan, then cool the mixture so the eggs will not scramble.
- 4
Mix the cooled spinach with 180 g crumbled feta, 2 beaten eggs, and 1 tablespoon dill.
Fold gently so small feta pieces remain, and avoid adding extra salt because the cheese is already salty.
- 5
Mix the remaining 2 tbsp olive oil with 30 g melted butter.
Lay one sheet of filo in the pan, brush it thinly with the mixture, and repeat to make 4 layers before spreading the filling evenly.
- 6
Brush the oil and butter mixture thinly over the remaining 4 filo sheets as you layer them, then fold and seal the edges.
Score the top and bake at 190 degrees for 35 to 40 minutes.
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