Spinach Pie Spanakopita

Discover the irresistible charm of Spinach Pie Spanakopita, a classic Greek dish that seamlessly blends fresh ingredients and flaky pastry for a savory delight. This recipe features vibrant spinach, aromatic herbs like dill and parsley, creamy feta cheese, and a hint of garlic, all encased in layers of buttery, golden phyllo dough. Perfectly seasoned with a touch of salt and pepper, this dish offers a harmonious balance of flavors and textures, from the crisp crunch of phyllo to the rich, creamy filling. Ideal for a comforting dinner or as an elegant party appetizer, it’s baked to golden perfection in under an hour. Whether you’re new to Mediterranean cuisine or a seasoned foodie, Spinach Pie Spanakopita delivers wholesome, crowd-pleasing flavors in every bite!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 900 grams Fresh spinach
• 3 tablespoons Olive oil
• 1 large Yellow onion, finely chopped
• 3 pieces Spring onions, finely chopped
• 3 pieces Garlic cloves, minced
• 3 tablespoons Fresh dill, finely chopped
• 2 tablespoons Fresh parsley, finely chopped
• 200 grams Feta cheese, crumbled
• 2 pieces Eggs, lightly beaten
• 1 package Phyllo dough sheets, thawed
• 100 grams Butter, melted
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Wash the spinach thoroughly and pat it dry. Roughly chop the spinach.

Step 3

In a large skillet, heat the olive oil over medium heat. Sauté the onion and spring onions until soft and translucent, about 3-4 minutes.

Step 4

Add the garlic and cook for an additional minute.

Step 5

Stir in the spinach and cook until wilted, about 3-5 minutes. Remove from heat and allow to cool slightly.

Step 6

Once the spinach mixture is cool, transfer it to a large mixing bowl. Add the dill, parsley, crumbled feta, and beaten eggs. Season with salt and pepper, then mix well to combine.

Step 7

Prepare a 9x13-inch baking dish by lightly greasing it with olive oil or melted butter.

Step 8

Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out. Place one sheet of phyllo onto the bottom of the baking dish and brush it lightly with melted butter. Repeat this process with about 6-8 sheets to build the base.

Step 9

Spread the spinach filling evenly over the phyllo base.

Step 10

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

Step 11

Using a sharp knife, gently score the top layer of phyllo into squares or diamonds, being careful not to cut all the way through.

Step 12

Bake the spanakopita in the preheated oven for 45-50 minutes, or until the phyllo is golden brown and crisp.

Step 13

Allow the spanakopita to cool for 5-10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2059.0g)

Amount per serving	% Daily Value*
Calories	2967.4

Total Fat 194.3g	0%
Saturated Fat 89.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 757.0mg	0%
Sodium 5373.6mg	0%
Total Carbohydrate 240.9g	0%
Dietary Fiber 26.2g	0%
Total Sugars 12.1g
Protein 83.4g	0%

Vitamin D 131.3IU	0%
Calcium 1967.8mg	0%
Iron 39.3mg	0%
Potassium 942.5mg	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: 57.4%

Protein: 11.0%

Carbs: 31.6%