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Easy Spanakopita

Shruthi
Easy Spanakopita combines savory spinach with creamy feta cheese.Fresh herbs provide vibrant Mediterranean flavor.Phyllo pastry creates beautifully crisp and delicate layers.Garlic and onion add aromatic depth to the filling.Olive oil creates golden, flaky pastry during baking.This vegetarian Greek-inspired pie makes an excellent appetizer.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Side Dish, Snack
Cuisine greek
Servings 8
Calories 320 kcal

Ingredients
  

  • 1 pound frozen chopped spinach, thawed
  • 8 ounces feta cheese, crumbled
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1 large egg
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg, optional
  • 10–12 sheets phyllo pastry
  • ⅓ cup extra-virgin olive oil, melted or liquid

Instructions
 

  • Thaw the frozen spinach completely.Place it in a clean kitchen towel or cheesecloth.Squeeze firmly to remove as much moisture as possible.
    Excess moisture can make the pastry soggy.
  • Heat a tablespoon of olive oil in a skillet.Add the onion and cook until softened.Add garlic and cook for another minute.
    Transfer the mixture to a large bowl.Add spinach, feta, parsley, dill, egg, pepper, and nutmeg.Mix gently until everything is evenly combined.
  • Preheat your oven to 375°F (190°C).Brush a baking dish lightly with olive oil.
    Keep the phyllo sheets covered with a slightly damp kitchen towel.This prevents them from drying while you work.
  • Place one phyllo sheet into the baking dish.Brush it lightly with olive oil.
    Add another sheet and brush again.Repeat until you have approximately five or six bottom layers.
    Let some pastry extend slightly over the edges.
  • Spread the spinach and feta mixture evenly over the phyllo.Avoid pressing the filling too firmly.
    Smooth the surface gently with a spatula.
  • Fold the overhanging phyllo toward the center.Cover the filling with the remaining phyllo sheets.
    Brush each layer lightly with olive oil.Tuck the edges neatly around the filling.
  • Use a sharp knife to lightly score the top pastry.Do not cut completely through the filling.
    Bake for approximately 40–45 minutes.The top should become deeply golden and crisp.
  • Remove the spanakopita from the oven.Allow it to rest for 10–15 minutes before slicing.
    Cut into squares or triangles and serve warm.

Notes

  • Thoroughly squeeze spinach before making the filling.
  • Keep phyllo covered while assembling the pie.
  • Avoid soaking phyllo with excessive oil.
  • Use good-quality feta for stronger flavor.
  • Fresh dill adds classic Mediterranean character.
  • Frozen spinach saves significant preparation time.
  • Score the pastry before baking for easier slicing.
  • Allow the pie to rest before serving.

 

Keyword easy spanakopita, Greek pastry, Greek spinach pie, phyllo spinach pie, spinach feta pie, vegetarian Greek recipe