Spanakopita is a classic Greek savory pie made with layers of crisp phyllo (filo) dough filled with spinach, feta cheese, herbs, and often onions or scallions.
A traditional filling typically includes:
- Spinach (fresh or frozen, well-drained)
- Feta cheese
- Eggs
- Onion or scallions
- Fresh dill and/or parsley
- Olive oil
- Black pepper (and sometimes a little nutmeg)
The filling is sandwiched between multiple layers of buttered or olive oil-brushed phyllo dough and baked until golden and flaky.
Basic recipe (serves 6–8)
Ingredients
- 1 lb (450 g) spinach
- 8 oz (225 g) feta, crumbled
- 2 eggs
- 1 small onion, finely chopped
- 2–3 scallions, sliced
- 2 tbsp chopped dill
- 2 tbsp chopped parsley
- 12–16 sheets phyllo dough
- ½ cup (120 ml) olive oil or melted butter
- Salt (sparingly, since feta is salty) and pepper
Instructions
- Sauté the onion and scallions until softened.
- Cook the spinach until wilted, then cool and squeeze out as much liquid as possible.
- Mix spinach, onion mixture, feta, eggs, dill, parsley, and pepper.
- Brush a baking dish with oil. Layer half the phyllo sheets, brushing each lightly with oil.
- Spread the filling evenly.
- Top with the remaining phyllo sheets, brushing each with oil.
- Score the top into serving pieces.
- Bake at 350°F (175°C) for 45–55 minutes, until deeply golden and crisp.
- Let rest for 10–15 minutes before serving.
Spanakopita is delicious warm or at room temperature and is often served as a main course with a Greek salad or as an appetizer. It also freezes well before or after baking.
