Authentic Greek Spinach and Feta Pie - Spanakopita

Name: Authentic Greek Spinach and Feta Pie - Spanakopita
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 10 pieces
Ingredients: 1 pound (500 g) frozen spinach; 1 medium onion finely chopped or 3-4 spring onions chopped; 2 tablespoons olive oil plus more for brushing the phyllo; 3 tablespoons chopped parsley; 2 tablespoons chopped dill; 1/4 cup chopped fresh mint (or 2 tbs dry); 1/4 teaspoon nutmeg; 1 teaspoon sugar; 10-12 ounces (280-340 g) crumbled and grated feta; 2-3 medium eggs; 12 phyllo sheets

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5.0

111 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings
10 pieces
Calories
252 kcal
Course
Appetizer, Snacks
Cuisine
Mediterranean, Greek

Authentic Greek Spinach and Feta Pie - Spanakopita

Samara Cline

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The authentic Greek recipe for spanakopita, spinach and cheese pie. A baked spinach pie with herbs and feta cheese covered with crunchy phyllo. Easy to make and healthy.

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Ingredients

Servings

1 pound (500 g) frozen spinach thawed
1 medium onion finely chopped or 3-4 spring onions chopped only white parts
2 tablespoons olive oil plus more for brushing the phyllo
3 tablespoons chopped parsley
2 tablespoons chopped dill
1/4 cup chopped fresh mint (or 2 tbs dry)
1/4 teaspoon nutmeg
1 teaspoon sugar
10-12 ounces (280-340 g) crumbled and grated feta
2-3 medium eggs or 2 large
12 phyllo sheets

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Instructions

Preheat oven at 350 degrees Fahrenheit (180 Celsius)
Heat a medium pan with one tablespoon olive oil.
Sauté the onions until soft.
Add the spinach (make sure you have squeezed out the water).
Sauté spinach with onion for a few minutes.
Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more. Set aside and let it cool.
Grate half of the feta and crumble the rest.
In a small bowl beat the eggs and add the feta.
Add the egg mixture to the spinach and add the other tablespoon of olive oil. Mix so that all the ingredients are blended.
Brush a pan that is about 10 X 15 inches with olive oil.
Place a sheet of phyllo in the pan and brush with olive oil. Repeat with 5 more phyllo sheets.
Spread the spinach mixture evenly.
Cover with 6 more phyllo sheets brushing each one with olive oil. Cut the phyllo hanging over the pan or roll in.
Score the top with a knife (do not cut all the way through, just through the top phyllo sheets) for about 10-12 pieces.
Bake for about 40 minutes until phyllo is golden.
Remove from oven and let the pita cool. Cut in pieces.
Enjoy at room temperature or if you want the phyllo crunchy, warm in the oven before serving.

Notes

Spanakopita is one of those dishes that are easy to make ahead and store. There are 2 ways:
Vegetable pites are such a great way to eat well. Spanakopita is a complete vegetarian meal combining vegetables, starch, dairy and good fats. You really do not need anything else. Vegetables cooked with herbs wrapped in the thin phyllo provide 1-2 servings of vegetables and about 1/2 to 1 serving starch. It can easily be consumed as a meal or as a snack and in Greece we often have them for breakfast. But here are some serving suggestions:
Most likely your phyllo will be frozen. So, make sure you defrost in the refrigerator before using. Do not open the package before it has defrosted. Once it is defrosted, and you open the package do not attempt to pick up a sheet of it has not defrosted completely because it will break.
Now that you are ready to work with make sure that you keep it covered completely with a damp kitchen towel, work with one sheet at a time.
Make sure most of the surface of the phyllo is covered with olive oil, otherwise you will have a paper like texture not a crispy one.
You can assemble the pie, wrap it in plastic wrap and freeze it. When you are ready to bake it, just remove from the freezer, do not defrost, and bake as you would at 350 degrees Fahrenheit (180 Celsius), and you will have freshly baked pie to serve.
Another way, is to assemble the pie, bake it, let it cool completely, cut it in pieces, wrap and freeze. When you are ready to serve, just heat up the pieces at 325 until warm and crispy and serve.
As a side, it is a great accompaniment to meat or fish.
For a buffet, serve the spanakopita cut in squares on a large platter or you can make spanakopita triangles
If serving as a main, I often accompany it with a small tomato salad, some olives and a bit of cheese. But as noted above, I often serve it as is especially for lunch.