Spanakopita Greek Spinach and Feta Pie

Experience the authentic flavors of Greece with this Spanakopita Greek Spinach and Feta Pie, a delightful combination of flaky phyllo dough and a rich, savory filling. Packed with fresh spinach, creamy feta, and aromatic dill, this classic dish is elevated with a touch of cream cheese for added creaminess. The buttery, golden layers of phyllo encase a perfectly seasoned mixture of green onions, garlic, and black pepper, creating a delectable balance of textures and flavors. Perfect for a family dinner or a crowd-pleasing appetizer, this recipe is surprisingly easy to prepare and is baked to crispy perfection in just under an hour. Serve it warm or at room temperature for a satisfying slice of Mediterranean bliss!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 500 grams fresh spinach
• 200 grams feta cheese
• 100 grams cream cheese
• 2 large eggs
• 2 tablespoons fresh dill
• 3 stalks green onions
• 2 cloves garlic cloves
• 12 sheets phyllo dough
• 100 grams unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Wash the spinach thoroughly and chop it finely. Place it in a large bowl and sprinkle lightly with salt. Use your hands to squeeze out excess moisture.

Step 3

Chop the green onions, dill, and garlic cloves finely. Add them to the bowl of spinach.

Step 4

Crumble the feta cheese and add it to the spinach mixture. Add the cream cheese, eggs, olive oil, salt, and pepper. Stir everything together until well combined.

Step 5

Melt the butter in a small saucepan or microwave.

Step 6

Grease a 9x13-inch baking dish with a small amount of the melted butter.

Step 7

Lay one sheet of phyllo dough into the baking dish, letting the edges hang over the sides. Lightly brush the phyllo sheet with melted butter. Repeat this process with 6 sheets of phyllo, layering them and buttering each one.

Step 8

Spread the spinach and feta filling evenly over the layered phyllo sheets.

Step 9

Layer the remaining 6 sheets of phyllo dough over the filling, buttering each sheet as you go.

Step 10

Tuck the overhanging edges of the phyllo dough into the sides of the dish to create a neat edge.

Step 11

Using a sharp knife, score the top layers of the phyllo into squares or diamonds to make cutting easier after baking.

Step 12

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

Step 13

Remove from the oven and let the Spanakopita cool for 10 minutes before serving.

Nutrition Facts

Serving size	(1329.8g)

Amount per serving	% Daily Value*
Calories	2838.1

Total Fat 209.3g	0%
Saturated Fat 104.3g	0%
Polyunsaturated Fat 5.3g
Cholesterol 872.4mg	0%
Sodium 6873.2mg	0%
Total Carbohydrate 166.5g	0%
Dietary Fiber 22.3g	0%
Total Sugars 5.2g
Protein 78.2g	0%

Vitamin D 114IU	0%
Calcium 1685.6mg	0%
Iron 24.8mg	0%
Potassium 776.4mg	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: 65.8%

Protein: 10.9%

Carbs: 23.3%