🇬🇷 Delicious Spanakopita (Greek Spinach Pie)

🌿 Description

Spanakopita is one of the most beloved dishes from Greece. This classic savory pie features tender spinach, fresh scallions, creamy feta, and aromatic herbs wrapped in crispy, flaky phyllo dough.

It’s light yet satisfying, perfect for lunch, dinner, or even brunch. The combination of greens and tangy cheese makes it wholesome, flavorful, and beautifully Mediterranean.

🛒 Ingredients

🥬 Filling:

12 ounces fresh spinach, chopped (or spinach + chard mix)
1 bunch scallions, chopped (6–7 bulbs)
½ small onion, finely diced (optional but traditional)
1 cup crumbled feta cheese
¼ cup fresh dill, chopped
2 tbsp fresh parsley, chopped
2 large eggs, lightly beaten
2 tbsp olive oil
¼ tsp nutmeg (optional)
Salt & black pepper to taste

🥧 Crust:

1 package phyllo dough (about 12–16 sheets)
½ cup olive oil (or melted butter for brushing)

👩‍🍳 Instructions

1️⃣ Prepare the Greens

Heat 1 tablespoon olive oil in a large pan.
Sauté scallions (and onion if using) for 2–3 minutes.
Add chopped spinach and cook until wilted.

Remove from heat and let cool.
Very important: Squeeze out excess moisture from the spinach mixture.

2️⃣ Make the Filling

In a bowl, combine:

Cooked spinach mixture
Feta cheese
Dill & parsley
Eggs
Nutmeg, salt, and pepper

Mix gently until combined.

3️⃣ Assemble

Preheat oven to 180°C (350°F).

Brush a baking dish with olive oil.
Layer 6–8 sheets of phyllo, brushing each sheet lightly with olive oil.

Spread spinach filling evenly.
Top with remaining phyllo sheets, brushing each layer with oil.

Tuck edges in neatly.

4️⃣ Bake

Score the top into squares before baking (this helps cutting later).
Bake for 35–45 minutes, until golden brown and crispy.

Let rest 10–15 minutes before serving.

🌟 Mediterranean Tips

Add a spoon of ricotta for extra creaminess.
Use whole wheat phyllo for a healthier twist.
Sprinkle sesame seeds on top before baking.
Serve with Greek yogurt and lemon wedges.

🍽 Serving Ideas

Serve warm or room temperature
Pair with tomato cucumber salad
Enjoy with olives and yogurt dip
Perfect for Ramadan iftar or family gatherings 💛

❓ Q & A

Q: Can I use frozen spinach?

Yes! Thaw completely and squeeze out all excess water before using.

Q: How do I keep phyllo from drying out?

Cover unused sheets with a damp towel while working.

Q: Can I make it ahead?

Yes. Assemble and refrigerate up to 1 day before baking.

Q: Can I freeze spanakopita?

Yes — freeze baked or unbaked. Reheat in oven for best crispness.

Q: Is it healthy?

Yes! It’s packed with greens, calcium-rich feta, and heart-healthy olive oil.