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Crispy Greek Spanakopita Spinach Pie with Feta

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A flaky, buttery Greek spinach pie filled with a creamy, tangy spinach and feta mixture. Easy to make and perfect for weeknights or entertaining.

Ingredients

Scale
  • 1 pound fresh spinach, washed and roughly chopped
  • 8 ounces feta cheese, crumbled
  • 12 sheets phyllo dough, thawed
  • 1/3 cup olive oil (extra virgin recommended)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 2 tablespoons fresh dill, chopped
  • Salt and black pepper to taste
  • Optional: lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your baking dish with olive oil or nonstick spray.
  2. Wash the spinach thoroughly and drain well using a salad spinner or colander. Roughly chop the leaves.
  3. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add chopped onion and cook about 5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
  4. In a large bowl, combine chopped spinach, sautéed onions and garlic, crumbled feta, beaten eggs, chopped dill, lemon zest (if using), and black pepper. Stir gently until well mixed. Adjust salt carefully.
  5. Unroll thawed phyllo sheets and cover with a damp towel to prevent drying. Place one sheet in the greased baking dish and brush lightly with olive oil. Repeat layering and brushing for about 6 sheets to create a sturdy base.
  6. Spread the spinach and feta mixture evenly over the phyllo base.
  7. Layer the remaining 6 phyllo sheets over the filling, brushing each sheet with olive oil.
  8. Lightly score the top phyllo layers into squares or triangles to make cutting easier after baking.
  9. Bake for 35-40 minutes until the phyllo is golden brown and crisp.
  10. Let the spanakopita rest for 10 minutes before slicing and serving.

Notes

Keep phyllo sheets covered with a damp towel to prevent drying. Brush olive oil generously but avoid pooling to maintain crispiness. Drain spinach thoroughly to avoid soggy filling. Score the pie before baking for easier slicing. Reheat leftovers in the oven to keep crust crisp; avoid microwaving.

Nutrition

Keywords: spanakopita, spinach pie, feta, Greek recipe, phyllo dough, Mediterranean, easy recipe, vegetarian

Find it online: https://blairrecipes.com/crispy-greek-spanakopita-spinach-pie-with-feta-easy-homemade-recipe/