Spanakopita is a very popular Greek pie, flavorful and absolutely delicious. It’s a phyllo pastry layered pie with a delicious and refreshing filling made from spinach, feta cheese and herbs.
To prepare this delicious pie I use frozen spinach. I can find frozen spinach in supermarkets all year long and is extremely easy to prepare. I just place the frozen spinach into a pot, I place the pot over medium heat and I cook the spinach until thawed.
Being so rich and nourishing, Spanakopita is also a very versatile dish. You may serve this delicious Greek spinach an feta pie as a snack or as an appetizer along with a Greek yogurt, but also as a main dish, along with your favorite salad.
For baking the pie I used a 25/35 cm baking tray.
Ingredients for Spanakopita – Greek spinach and feta pie
– 400 gr (14.10 oz) frozen phyllo dough (12 sheets)
– 800 (28.2 oz) gr frozen spinach
– 1 bunch of fresh dill
– 1-2 onions
– 2-3 garlic cloves
– 2 tablespoons (30 ml) olive oil
– 2 eggs
– 450 gr (15.87 oz) feta cheese
– salt and pepper to taste
You also need about 70 ml (about 5 tablespoons) of olive oil for brushing.
How to make Spanakopita – Greek spinach and feta pie
Remove the phyllo dough from the freezer and allow to thaw at room temperature.
Meanwhile prepare the filling.
Place the frozen spinach into a pot. It’s not necessary to add water.
Place tho pot over medium heat and cook, stirring often, until the spinach is completely thawed.
Place the spinach into a strainer and allow to drain.
Meanwhile finely chop the onion and place it into a skillet along with 2 tablespoons of olive oil. Cook, stirring often, until glossy. Add the spinach (drained) and crushed garlic. Season with salt (just a little bit because feta cheese is salty) and pepper. Continue to cook for a few minutes to allow flavors to blend. Remove from heat and add chopped dill. Allow to cool.
Add crumbled feta cheese and mix to combine. At this moment you may taste the filling and see if it needs more salt or not.
Add the eggs and stir to combine.
How to assemble Spanakopita – Greek spinach and feta pie
Spanakopita is made from 4 phyllo dough layers (3 sheets for each layer) and 3 layers of filling.
Brush the baking tray with olive oil.
Place 1 phyllo dough sheet into the baking tray and brush it with olive oil. If necessary, fold the sheet to fit.
Place the 2nd and the 3rd phyllo dough sheet and brush each one with olive oil.
Over the first phyllo dough layer evenly spread 1/3 of feta-spinach filling.
Place the second layer of 3 phyllo dough sheets and brush each one with olive oil.
Spread the 2nd layer of filling.
Place the 3rd layer of 3 phyllo dough sheets and brush each one with olive oil.
Spread the third layer of filling.
Place the 4th (and the last) layer of 3 phyllo dough sheets and brush each one with olive oil.
Brush well with olive oil the last phyllo dough sheet.
Place the pie into the preheated oven and bake at 180ºC for about 40 minutes.
Remove from the oven and cover the pie with a kitchen towel.
Allow to cool a little bit, cut into squares and serve.
I’m sure you’ll love this Spanakopita – Greek spinach and feta pie! 🙂