🥧 Authentic Greek Spanakopita (Spinach & Feta Pie)
Traditional • Mediterranean • Crispy • Savory
📝 Ingredients (Serves 8)
For the Filling
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1 kg (2.2 lbs) fresh spinach, chopped
(or 600g frozen, thawed + squeezed dry) -
1 large onion, finely chopped
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4–5 spring onions, chopped
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4 tbsp olive oil
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2–3 garlic cloves, minced (optional but delicious)
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200g feta cheese, crumbled
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150g ricotta or cottage cheese
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2 eggs, beaten
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2 tbsp fresh dill, chopped
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2 tbsp fresh parsley, chopped
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½ tsp black pepper
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Salt only if needed (feta is salty)
For the Phyllo Layers
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10–12 sheets phyllo (Greek-style)
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½ cup olive oil or melted butter, or a mix of both
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Sesame seeds (optional topping)
👩🍳 Instructions
1. Prepare the Spinach Filling
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Heat 4 tbsp olive oil in a pan.
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Add onion, spring onion, and garlic; sauté until soft.
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Add spinach in batches until fully wilted.
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Transfer to a strainer and squeeze out excess water.
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Let cool for 10 minutes.
2. Add Cheeses & Herbs
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In a large bowl, combine:
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Squeezed spinach mixture
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Feta
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Ricotta or cottage cheese
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Beaten eggs
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Dill, parsley, pepper
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Mix gently until combined.
3. Assemble the Spanakopita
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Preheat oven to 180°C (350°F).
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Grease a baking dish with olive oil.
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Lay 6 sheets of phyllo, brushing each sheet lightly with olive oil or melted butter.
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Spread the spinach-feta filling evenly.
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Cover with another 6 sheets, brushing each layer.
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Fold edges inward to seal.
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Score the top (don’t cut through).
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Sprinkle sesame seeds if desired.
4. Bake
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Bake for 40–50 minutes until crisp and golden brown.
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Let cool 10–15 minutes before slicing.
🌿 Serve With
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Greek salad
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Tzatziki
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Roasted vegetables
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Lemon chicken
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Tomato-cucumber salad
⭐ Tips for Authentic Greek Flavor
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Use LOTS of fresh herbs (dill is essential)
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Feta should be briny and high-quality
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Butter + olive oil mix makes the phyllo extra crispy
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Don’t skip draining the spinach — prevents soggy pie
