Greek Spinach and Feta Spanakopita
A Greek savory pie of spinach, feta, dill, and spring onions wrapped in crisp layers of phyllo pastry. Makes 8 servings; preparation and resting times are approximate.
Spanakopita pairs a savory spinach and feta filling with thin, golden phyllo pastry. For a crisp base, drain the spinach well and cover the phyllo sheets you are not using so they do not dry out.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the filling
Preheat the oven to 180 °C. Wash and chop the spinach, then drain it very well and squeeze out excess water. In a bowl, mix the spinach with the feta, spring onions, dill, and beaten eggs. Add the salt and black pepper, and mix until evenly combined.
Temperature: 180 °C / 356 °FReady to continue when: The spinach is well drained and the filling is evenly mixed.
15 min - 02
Assemble the spanakopita
Brush a baking dish with some of the olive oil. Layer half of the phyllo pastry in the dish, brushing each sheet with oil before adding the next. Spread the filling over the pastry and cover it with the remaining sheets, brushing each with oil. Score the top into portions with a knife.
Ready to continue when: The filling is covered with oiled phyllo layers and the top is scored into portions.
10 min - 03
Bake and rest
Bake the spanakopita at 180 °C for 45–50 minutes, until the pastry is golden and crisp. Let it rest for 10 minutes before cutting and serving.
Temperature: 180 °C / 356 °FReady to continue when: The top is golden and crisp; after resting, the portions can be cut along the scored lines.
50 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.