My Mum's Greek Spinach Pie Spanakopita

Delight your taste buds with "My Mum's Greek Spinach Pie Spanakopita," an authentic and irresistible take on a beloved Mediterranean classic. This savory pie bursts with the vibrant flavors of fresh spinach, aromatic dill, parsley, and tangy feta cheese, all enveloped in layers of flaky, golden phyllo dough. Perfectly seasoned and held together by fluffy eggs, this dish is as comforting as it is elegant. Whether served as a hearty appetizer, a show-stopping side, or even a light vegetarian main course, this spanakopita is a true celebration of traditional Greek cooking. Quick to prepare and baked to crispy perfection in just 45 minutes, this easy-to-follow recipe promises to transform your kitchen into an Aegean haven.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 900 g fresh spinach
• 60 ml olive oil
• 1 yellow onion, finely chopped
• 6 spring onions, finely chopped
• 1 bunch fresh dill, finely chopped
• 1 bunch fresh parsley, finely chopped
• 300 g feta cheese, crumbled
• 3 eggs
• 450 g phyllo dough sheets
• 120 g unsalted butter, melted
• 1 tsp salt
• 1 tsp black pepper

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Wash the spinach thoroughly and roughly chop it. Sprinkle a pinch of salt over the spinach, rub it gently to wilt it, and then squeeze out as much water as possible. Set aside.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the yellow onion and spring onions until soft and translucent, about 5 minutes.

Step 4

Add the wilted spinach to the skillet and cook for another 2-3 minutes to remove any excess moisture. Remove from heat and let cool slightly.

Step 5

In a large bowl, combine the cooked spinach mixture, chopped dill, parsley, crumbled feta cheese, beaten eggs, 2 tablespoons of olive oil, salt, and black pepper. Mix until well incorporated.

Step 6

Brush a 9x13-inch (23x33 cm) baking dish lightly with melted butter. Lay a sheet of phyllo dough in the dish, letting the edges hang over the sides. Brush the sheet with melted butter. Repeat with 6-8 sheets, brushing each layer with butter.

Step 7

Spread the spinach mixture evenly over the phyllo layers in the dish.

Step 8

Layer another 6-8 sheets of phyllo dough on top of the spinach mixture, brushing each sheet with butter as you go. Tuck in any overhanging edges to seal the pie.

Step 9

Using a sharp knife, score the top layers of phyllo into serving-sized squares or diamond shapes. This will make it easier to cut once baked.

Step 10

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.

Step 11

Allow the spanakopita to cool for 10 minutes before cutting and serving. Enjoy!

Nutrition Facts

Serving size	(2317.8g)

Amount per serving	% Daily Value*
Calories	4011.0

Total Fat 250.6g	0%
Saturated Fat 117.3g	0%
Polyunsaturated Fat 5.4g
Cholesterol 1070.0mg	0%
Sodium 9085.0mg	0%
Total Carbohydrate 312.7g	0%
Dietary Fiber 47.8g	0%
Total Sugars 14.3g
Protein 122.5g	0%

Vitamin D 123IU	0%
Calcium 2749.9mg	0%
Iron 50.2mg	0%
Potassium 2068.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 12.3%

Carbs: 31.3%