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