Here’s a classic spanakopita recipe—crispy, flaky, and packed with a savory spinach and cheese filling 🇬🇷🥬:
🥧 Spanakopita (Greek Spinach Pie)
🛒 Ingredients
- 500 g fresh spinach (or frozen, thawed & drained)
- 200 g feta cheese, crumbled
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp fresh dill or parsley (optional but traditional)
- Salt & black pepper (to taste)
- 8–10 sheets phyllo (filo) pastry
- ½ cup melted butter or olive oil (for brushing)
👩🍳 Instructions
- Prepare spinach:
- If using fresh, sauté spinach until wilted, then squeeze out excess water.
- If frozen, thaw and squeeze dry really well.
- Make filling:
- In a pan, heat olive oil and sauté onion until soft.
- Add garlic and cook briefly.
- Mix with spinach, feta, eggs, herbs, salt, and pepper.
- Layer phyllo:
- Preheat oven to 180°C (350°F).
- Grease a baking dish.
- Layer 4–5 sheets of phyllo, brushing each with melted butter or oil.
- Add filling:
- Spread spinach mixture evenly.
- Top layers:
- Add remaining phyllo sheets on top, brushing each layer.
- Tuck edges in neatly.
- Score & bake:
- Lightly score the top into squares.
- Bake for 35–40 minutes until golden and crispy.
- Cool & serve:
- Let rest 10–15 minutes before cutting.
💡 Tips
- Always keep phyllo covered with a damp cloth so it doesn’t dry out
- Squeeze spinach really well to avoid soggy pie
- Add a mix of cheeses (like ricotta) for a creamier filling
🥟 Variations
- Make triangles (spanakopita turnovers) instead of a large pie
- Add leeks or green onions for extra flavor
- Use puff pastry for a shortcut version
If you want, I can give you a quick mini spanakopita (party snack version) or a cheesy creamy variation 😋
