Ahhhh yes 😍🥬🧀 — Spanakopita is a classic Greek savory pie made with spinach, feta cheese, and flaky phyllo pastry. Here’s a reliable, delicious version you can make at home:
🥧 Spanakopita (Greek Spinach Pie)
🛒 Ingredients
For the filling:
- 1 lb fresh spinach (or 1 package frozen, thawed & drained)
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 2–3 green onions, chopped (optional)
- 1 cup feta cheese, crumbled
- 2 eggs, lightly beaten
- Salt & pepper to taste
- Pinch of nutmeg (optional)
For the pastry:
- 8–10 sheets phyllo dough (thawed if frozen)
- 1/2 cup butter or olive oil, melted (for brushing each layer)
👩🍳 Instructions
- Prep the filling
- Heat a little oil in a pan, sauté onion and garlic until soft
- Add spinach, cook until wilted (if fresh)
- Remove from heat, let cool slightly
- Stir in parsley, green onions, feta, eggs, salt, pepper, and nutmeg
- Prepare phyllo layers
- Preheat oven to 350°F (175°C)
- Grease a 9×13-inch baking dish
- Lay the first sheet of phyllo, brush lightly with butter/olive oil
- Repeat with 3–4 sheets, layering carefully
- Add filling
- Spread the spinach-feta mixture evenly over the layered phyllo
- Top layers
- Layer remaining phyllo sheets on top, brushing each with butter/oil
- Tuck edges in and score the top lightly with a knife to make cutting easier after baking
- Bake
- Bake 35–40 min until golden brown and crisp
- Let cool 5–10 min before slicing
🔥 Tips & Variations
- Mini version: Use muffin tins or small triangles for individual bites
- Cheese variations: Mix feta with ricotta for creamier filling
- Greens upgrade: Add Swiss chard, kale, or dill for extra flavor
- Vegan version: Omit eggs and feta, use tofu or cashew cream
Spanakopita is crispy, flaky, savory, and slightly tangy from the feta — perfect as a snack, appetizer, or main dish.
If you want, I can also give a quick, one-pan spanakopita-inspired skillet version that’s faster and uses no layers of phyllo.
Do you want me to do that?
