Greek Spinach and Feta Phyllo Pie (Spanakopita)
A traditional Mediterranean savory pastry filled with fresh spinach, herbs, and salty feta cheese.
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Ingredients
- 24 ounces Fresh baby spinach, chopped
- 12 ounces Feta cheese, crumbled
- 1 package Phyllo pastry sheets, thawed
- 1 cup Unsalted butter, melted
- 2 tablespoons Extra virgin olive oil
- 1 medium Yellow onion, finely diced
- 4 stalks Green onions, sliced
- 0.5 cup Fresh dill, chopped
- 3 units Large eggs, lightly beaten
- 2 units Garlic cloves, minced
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter.
- 2
Sauté the yellow onion and garlic in olive oil over medium heat until translucent, then add the spinach in batches until wilted.
- 3
Transfer the cooked spinach to a colander and squeeze out every drop of excess liquid; this prevents a soggy crust.
- 4
In a large bowl, mix the dried spinach with feta, green onions, dill, beaten eggs, nutmeg, and pepper until well combined.
- 5
Lay one sheet of phyllo in the baking dish, letting the edges hang over, and brush lightly with melted butter; repeat for 8 layers.
- 6
Spread the spinach and feta mixture evenly over the layered phyllo sheets.
- 7
Layer the remaining phyllo sheets on top, brushing each individual sheet with butter as you stack them.
- 8
Tuck the overhanging edges inward, score the top layers into squares with a sharp knife, and bake for 45-50 minutes until golden brown.
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