Greek Spinach and Feta Pie - Spanakopita
Greek Spinach and Feta Pie - Spanakopita uses a focused method and clear seasoning for a reliable home-cooked result.
About This Recipe
Greek Spinach and Feta Pie - Spanakopita benefits from measured seasoning and a clear cooking method.
Prepare the ingredients before starting so the final texture stays consistent.
Ingredients
- ✓1 pound (500 g) frozen spinach (thawed)
- ✓1 medium onion finely chopped or 3-4 spring onions chopped (only white parts)
- ✓2 tablespoons olive oil plus more for brushing the phyllo
- ✓3 tablespoons chopped parsley
- ✓2 tablespoons chopped dill
- ✓1/4 cup chopped fresh mint (or 2 tbs dry)
- ✓1/4 teaspoon nutmeg
- ✓1 teaspoon sugar
- ✓10-12 ounces (280-340 g) crumbled and grated feta
- ✓2-3 medium eggs (or 2 large)
- ✓12 phyllo sheets
Ingredient Notes
- Main vegetable or legume: Cook until tender while keeping enough shape.
- Spices: Bloom spices in oil for fuller flavor.
- Sauce base: Tomato, yogurt, or broth gives body.
- Fresh finish: Herbs or citrus brighten the final plate.
Instructions
- 1
Preheat oven at 350 degrees Fahrenheit (180 Celsius) Heat a medium pan with one tablespoon olive oil.
- 2
Sauté the onions until soft. Add the spinach (make sure you have squeezed out the water).
- 3
Sauté spinach with onion for a few minutes. Add the herbs, nutmeg and sugar and sauté for 2-3 minutes more. Set aside and let it cool.
- 4
Grate half of the feta and crumble the rest. In a small bowl beat the eggs and add the feta.
- 5
Add the egg mixture to the spinach and add the other tablespoon of olive oil. Mix so that all the ingredients are blended. Brush a pan that is about 10 X 15 inches with olive oil.
- 6
Place a sheet of phyllo in the pan and brush with olive oil. Repeat with 5 more phyllo sheets.
- 7
Spread the spinach mixture evenly.
- 8
Cover with 6 more phyllo sheets brushing each one with olive oil. Cut the phyllo hanging over the pan or roll in.
- 9
Score the top with a knife (do not cut all the way through, just through the top phyllo sheets) for about 10-12 pieces.
- 10
Bake for about 40 minutes until phyllo is golden.
Katy’s Kitchen Tips
- Prepare ingredients before starting.
- Season in layers as the dish cooks.
- Control heat so the texture stays pleasant.
- Taste and adjust before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Greek Spinach and Feta Pie - Spanakopita
Serve Greek Spinach and Feta Pie - Spanakopita with rice, naan, roti, salad, chutney, or yogurt sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Rushing the method: Skipping steps can flatten flavor or texture.
- Too much heat: High heat can brown the outside before the center is ready.
- Underseasoning: Taste and adjust before serving.
- Serving too late: Many dishes taste best soon after finishing.
FAQ
Can I make Greek Spinach and Feta Pie - Spanakopita ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 252 kcal
- Carbohydrates: 15 g
- Protein: 9 g
- Fat: 17 g