Greek Spinach & Feta Phyllo Pie (Spanakopita)
A classic Greek spinach and feta pie wrapped in crispy phyllo, with a juicy, savory filling that's perfect for any meal.
- Prep25 min
- Cook1h
- Total1h 25m
- DifficultyMedium
- Servings10
This spanakopita is a staple in Greek kitchens, combining fresh spinach, dill, and creamy feta in a flaky phyllo crust. The filling stays moist and flavorful, thanks to a quick sauté and a touch of baking powder in the eggs.
Perfect for a family dinner, a picnic, or a festive table, this pie is easy to assemble and bakes to a golden, crispy perfection. Serve it warm or at room temperature—it's delicious either way.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 340°F with the fan setting on.
- Place a frying pan with the olive oil over high heat and let it get very hot.
- Finely chop the spring onions and add them to the pan.
- Add the salt, pepper, spinach, and dill, and sauté until the spinach has wilted.
- Cut the feta into large chunks and add them to the pan.
- In a bowl, whisk the eggs with the baking powder using a fork.
- Pour the egg mixture into the pan and stir well with a wooden spoon.
- In a 28x36 cm baking pan, lay 2 phyllo sheets lengthwise, drizzling olive oil between them, letting the edges overhang. Lay 2 more phyllo sheets vertically over the first two, drizzling with olive oil, and let the edges overhang. Don't forget to oil the overhanging edges. Place 1 phyllo sheet in the center, drizzle with oil, and fold it in half.
- Transfer the filling to the pan and spread it evenly.
- Cover the filling with 1 phyllo sheet, drizzle with oil, and fold it in half. Add 2 phyllo sheets vertically, drizzling with oil. Place the last phyllo sheet on top, fold it in half, and drizzle with oil.
- Fold the overhanging phyllo inward to seal the pie, pressing gently with a pastry brush.
- Lightly score the top into square portions.
- Bake the pie for 1 hour.
- Remove from the oven, cut into pieces, and serve.
💡 Tips
- Make sure the spinach is well-drained after washing to avoid excess water in the filling.
- If using frozen phyllo, thaw it overnight in the fridge and keep it covered with a damp cloth while working.
- For a crispier bottom, place the baking pan on the lower rack for the last 10 minutes of baking.
Inspired by a recipe from Άκης Πετρετζίκης