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Homemade Easy Spanakopita Recipe (Greek Spinach Pie) photo

Easy Spanakopita Recipe (Greek Spinach Pie)

This Easy Spanakopita is a delightful Greek spinach pie with flaky phyllo pastry and savory spinach-feta filling!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 1 medium onion chopped
  • 3 tablespoons olive oil
  • 1 cup green onion chopped
  • 10 ounces spinach frozen
  • 1 tablespoon lemon juice
  • 1 cup feta cheese crumbled
  • 2 large eggs beaten
  • 1 teaspoon nutmeg ground
  • 8 tablespoons butter unsalted, melted
  • 14 sheets phyllo
  • 2 tablespoons oregano dried
  • 1 cup Parmesan cheese grated (optional)

Equipment

  • Large skillet
  • Mixing bowl
  • Brush
  • Baking dish
  • Oven

Method
 

Instructions
  1. Start by heating 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the chopped green onion, and continue to cook for another 2-3 minutes.
  2. While the onions are cooking, take your frozen spinach and thaw it. Once thawed, squeeze out any excess moisture to prevent a soggy filling.
  3. In a mixing bowl, combine the sautéed onions, thawed spinach, lemon juice, crumbled feta cheese, beaten eggs, ground nutmeg, and dried oregano. Mix until all ingredients are well incorporated.
  4. Preheat your oven to 375°F (190°C). Take your phyllo dough and lay it out on a clean surface. Cover it with a damp towel to keep it from drying out.
  5. Brush a baking dish with melted butter. Layer 7 sheets of phyllo, brushing each sheet with melted butter before adding the next. Once layered, spread the spinach filling evenly over the phyllo.
  6. Layer the remaining phyllo sheets on top of the filling, again brushing each sheet with melted butter. Once all phyllo sheets are layered, tuck in the edges and brush the top with more melted butter.
  7. Cut the spanakopita into squares or diamond shapes for easy serving. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
  8. Once baked, let the spanakopita cool for a few minutes before serving. Enjoy warm or at room temperature, perhaps with a side of tzatziki for dipping!

Notes

  • Keep your phyllo covered with a damp cloth while working to prevent it from drying out.
  • Make sure to season your filling well; taste it before assembling the pie.
  • For extra crunch, consider sprinkling sesame seeds on top before baking.
  • This dish can be made ahead of time and stored in the fridge before baking.