Spanakopita (Greek Spinach Pie)

🧂 Ingredients

• 1 kg Fresh spinach(Washed thoroughly. You can also use frozen spinach, thawed and squeezed very dry.)
• 300 g Feta cheese(Crumbled. Use good quality Greek feta for best flavor.)
• 450 g Phyllo dough (or filo pastry)(Thawed according to package directions. Keep covered with a damp cloth when not in use.)
• 3 Large eggs(Lightly beaten.)
• 2 medium Yellow onions(Finely chopped.)
• 1/2 cup Fresh dill(Finely chopped. You can also use a mix of dill and parsley.)
• 120 ml Olive oil(Extra virgin, for sautéing and brushing.)
• 120 g Unsalted butter(Melted. For brushing the phyllo layers.)
• 1/4 tsp Ground nutmeg(Freshly grated is preferred for more flavor.)
• to taste Salt(Use sparingly as feta is salty.)
• 1/2 tsp Black pepper(Freshly ground.)

👨‍🍳 Instructions

1. 1

   Prepare the spinach: If using fresh spinach, blanch it in boiling water for 1-2 minutes until just wilted. Drain immediately and rinse under cold water to stop the cooking. Squeeze out as much liquid as possible using your hands or by pressing it in a clean kitchen towel. Chop the spinach finely.

   ⏱️ 15 minutes
2. 2

   Sauté the aromatics: Heat 2 tablespoons (30ml) of olive oil in a large skillet over medium heat. Add the finely chopped onions and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Do not let them brown.

   ⏱️ 7 minutes
3. 3

   Combine the filling: In a large bowl, combine the chopped spinach, crumbled feta cheese, lightly beaten eggs, chopped fresh dill, sautéed onions, nutmeg, salt, and pepper. Mix gently until well combined. Taste and adjust seasoning if needed.

   ⏱️ 10 minutes
4. 4

   Prepare the phyllo and pan: Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish with olive oil or melted butter. In a small bowl, mix the remaining olive oil (about 90ml) with the melted butter.

   ⏱️ 5 minutes
5. 5

   Layer the bottom phyllo: Carefully unroll the phyllo dough. Place one sheet of phyllo in the prepared baking dish, letting the edges overhang. Brush it generously with the butter-oil mixture. Repeat this process with 7 more sheets of phyllo, brushing each layer. Ensure the phyllo is evenly coated.

   ⏱️ 10 minutes
6. 6

   Add the filling and top layers: Spread the spinach and feta filling evenly over the layered phyllo dough. Fold the overhanging edges of the bottom phyllo layers inward over the filling. Layer the remaining 8 sheets of phyllo dough on top of the filling, brushing each sheet with the butter-oil mixture as you go. Tuck in the edges neatly.

   ⏱️ 10 minutes
7. 7

   Score and bake: Using a sharp knife, carefully score the top layers of phyllo into serving portions (squares or diamonds). This makes cutting easier after baking. Brush the top layer generously with the remaining butter-oil mixture. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crisp.

   ⏱️ 45-50 minutes
8. 8

   Rest and serve: Let the spanakopita rest for at least 10-15 minutes before cutting along the scored lines and serving. This allows the filling to set.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓Ensure the spinach is thoroughly squeezed dry; excess moisture will make the filling soggy and can affect the crispness of the phyllo.
• ✓Keep the phyllo dough covered with a slightly damp kitchen towel while you work to prevent it from drying out and becoming brittle.
• ✓Score the top layers of phyllo before baking to make it easier to cut through the crisp layers cleanly after it's cooked.
• ✓For extra flavor, you can add a pinch of lemon zest to the filling.

🔄 Variations

• Tyropita: Omit the spinach and increase the feta cheese for a pure cheese pie.
• Individual Triangles: Cut the phyllo sheets in half before layering and filling to create smaller, individual spanakopita triangles.
• Add other herbs like parsley or mint to the filling.
• For a richer flavor, add a tablespoon of ricotta cheese to the filling.

🥗 Nutrition

Per serving