SpanakopitaSpinach and Feta Pie
Spanakopita combines phyllo with a moist filling of spinach, feta, dill, onion, and egg. The pie bakes into crisp layers around a tender, herb-scented center.
Prep
35m
Cook
50m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Filling
- 800gSpinach (roughly chopped)
- 250gFeta Cheese (crumbled)
- 150gOnion (finely chopped)
- 25gFresh Dill (finely chopped)
- 2pcsEgg (lightly beaten)
- 20mlExtra Virgin Olive Oil
- 3gSalt
- 2gBlack Pepper
Pastry
- 450gPhyllo Dough (thawed)
- 70mlExtra Virgin Olive Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a pan over medium heat. Add the onion and cook until soft.
- 02
Add the spinach and cook just until wilted and most of its moisture has evaporated. Let it cool slightly.
- 03
Mix the cooked spinach and onion with the feta cheese, fresh dill, eggs, salt, and black pepper.
- 04
Heat the oven to 190°C (374°F). Brush a baking dish with some of the extra virgin olive oil.
- 05
Layer half of the phyllo dough in the dish, brushing each sheet lightly with the extra virgin olive oil.
- 06
Spread in the filling evenly, then cover with the remaining phyllo dough, again brushing each sheet with the extra virgin olive oil.
- 07
Score the top layers into portions and bake until the pie is crisp and deeply golden.
- 08
Rest briefly before cutting so the layers stay neat.
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