Go Back Email Link
–+ servings

Spanakopita (Spinach and Feta Pie)

A traditional Greek recipe for spanakopita, a crispy pie with spinach and feta cheese. Perfect for a convivial meal or as an appetizer, it'll transport you straight to Greece!
Pas de note
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main course
Cuisine Greek Cuisine
Servings 7 people
Calories 346 kcal

Equipment

  • 1 big bowl to mix
  • 1 stove
  • 1 pie dish approx. 23 cm x 33 cm
  • 1 kitchen brush

Ingredients
  

  • 500 gr fresh spinach or frozen (drained)
  • 200 gr feta cheese crumbled
  • 1 medium onion finely chopped
  • 3 eggs lightly beaten
  • 3 T to s. olive oil
  • 1 T to s. fresh parsley chopped
  • 1 T to s. fresh dill chopped
  • 1 package filo pastry about 500gr
  • 50 gr melted butter to brush the filo sheets
  • 1 T to c. ground pepper
  • 1/2 T to c. this

Instructions
 

  • Preheat oven: Preheat your oven to 180°C (350°F).
  • Prepare the spinach: If you're using fresh spinach, steam it until wilted, then drain well and chop coarsely. If using frozen spinach, defrost and drain well.
  • Brown the onion: In a skillet, heat 1 tbsp. to s. of olive oil and sauté the chopped onion until translucent.
  • Mix the filling: In a large bowl, combine the spinach, onion, crumbled feta cheese, beaten eggs, parsley, dill, salt and pepper. Mix well to obtain a smooth filling.
  • Prepare the filo pastry: Unroll the filo pastry and cover it with a damp cloth to prevent it from drying out. Brush the pie dish with a little melted butter.
  • Assemble the spanakopita: Place a sheet of filo pastry in the pie dish, leaving it overhanging the edges. Brush with melted butter. Repeat with approximately 6 to 8 sheets of filo pastry. Spread the spinach filling over the filo pastry sheets. Cover the filling with the remaining sheets of filo pastry, brushing each sheet with melted butter.
  • Place in the oven: Fold the edges of the filo pastry sheets over the filling and brush the top with melted butter. Carefully cut spanakopita into squares or diamonds before baking, to make it easier to cut after cooking. Bake for 45 minutes, or until golden and crisp.
  • Let cool: Let the spanakopita cool slightly before serving to allow the filling to firm up.

Nutrition

Serving: 200grCalories: 346kcal
Keyword authentic spanakopita, easy spanakopita recipe, filo pastry with spinach and feta, Greek appetizer with spinach, Greek spanakopita, Greek spinach pie, homemade spanakopita, Spanakopita, spanakopita for mezze platter, spanakopita recipe, spanakopita triangles, spanakopita with phyllo dough, spinach and feta pie, traditional Greek spanakopita, vegetarian Greek pie
Tried this recipe?Let us know how it was!
QR Code linking back to recipe