4.7 from 57 votes
Easy Spanakopita (Greek Spinach Pie)
Easy Spanakopita (Greek Spinach Pie) with filo pastry and a delicious spinach and feta cheese filling. This hearty vegetarian pie can be eaten hot or cold
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 20 slices
Calories: 209 kcal
Course:
Lunch
Cuisine:
Greek
Ingredients
- 800 g (28oz ) frozen spinach (or fresh, chopped)
- 2 tbsp olive oil
- 8 spring onions (scallions) finely chopped
- 2 large leeks white part only, finely chopped
- 1 tsp salt or more, as needed
- 100 g (about ½ cup) fresh parsley chopped
- 100 g (about ½ cup) fresh dill chopped
- 2 large eggs
- 400 g (14oz / two blocks) feta cheese crumbled
- 1 lemon zest only
- 1 pack frozen filo pastry thawed if frozen
- 113 g (½ cup) butter melted
- 60 ml (¼ cup) olive oil
- 2 tbsp sesame seeds optional
Instructions
- Preheat the oven to 180C (350F) and place a tray on the middle shelf.
- Thaw the spinach and squeeze most of the moisture out. If using fresh spinach you will need to wilt it in a pan before using and then strain to remove the juices.
- Sauté the green onions and leeks in a pan with a splash of olive oil. Add the salt and cook until softened.
- Add the herbs and cook for a couple more minutes. Stir in the spinach and leave to cool before adding the feta and eggs.
- Mix in the crumbled feta and have a taste, adding more salt if needed. Add the eggs and lemon zest, mix well to combine and set aside.
- Combine the oil and melted butter. Brush your pie dish with the butter / oil then start layering the phyllo pastry, brushing each leaf, letting the ends hang over the edge.
- Layer 5-6 phyllo squares over the bottom of the dish then add the filling in an even layer, packing it down. Fold the edges over the top and brush with butter/ oil. You might want to add some additional filo sheets in the middle, if needed.
- Use a knife to score the pie so that it will be easier to slice once baked. Sprinkle with the sesame seeds.
- Bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie colouring too quickly. Cool before slicing (otherwise you won't be able to slice neatly).
Cup of Yum
Notes
- The pie is best eaten on the day it is baked but will keep for 2-3 days in the fridge.
Nutrition Information
Calories
209kcal
(10%)
Carbohydrates
13g
(4%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
46mg
(15%)
Sodium
494mg
(21%)
Potassium
274mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
5944IU
(119%)
Vitamin C
18mg
(20%)
Calcium
191mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 20slices
Amount Per Serving
Calories 209
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 494mg | 21% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 5944IU | 119% |
| Vitamin C | 18mg | 20% |
| Calcium | 191mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.