Traditional Greek Spanakopita (Spinach and Feta Pie)

Introduction

Traditional Greek Spanakopita is a classic Mediterranean dish made with layers of delicate, flaky phyllo dough filled with a savory mixture of spinach, feta cheese, and fresh herbs. Known for its crispy golden crust and rich, flavorful filling, this iconic Greek pie is perfect as a main dish, side, or appetizer. Whether served warm or at room temperature, spanakopita brings authentic Greek flavors to your table with every bite.

Ingredients

• 500 g (1 lb) fresh spinach (or 300 g frozen, well-drained)
• 2 tablespoons olive oil
• 1 small onion or 4 scallions, finely chopped
• 200 g (7 oz) feta cheese, crumbled
• 2 large eggs, beaten
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste
• 250 g (9 oz) phyllo dough, thawed if frozen
• 100 g (7 tbsp) melted butter or olive oil (for brushing)

Instructions

1. Prepare the spinach
   If using fresh spinach, blanch it in boiling water for 1 minute. Drain thoroughly and squeeze out excess liquid, then chop finely.
   If using frozen spinach, thaw and drain very well.
2. Sauté the onions
   Heat olive oil in a skillet over medium heat. Cook the chopped onion or scallions until soft, about 5 minutes. Let cool slightly.
3. Make the filling
   In a large bowl, combine the spinach, crumbled feta cheese, sautéed onions, beaten eggs, dill, parsley, and black pepper. Mix well. Taste before adding salt, as feta is naturally salty.
4. Prepare the phyllo dough
   Preheat the oven to 180°C (350°F). Lightly grease a 9×13-inch baking dish. Keep phyllo covered with a damp towel to prevent drying.
5. Assemble the base layers
   Lay 6–8 sheets of phyllo in the baking dish, brushing each layer with melted butter or olive oil. Let edges hang slightly over the sides.
6. Add the filling
   Spread the spinach mixture evenly over the phyllo base.
7. Top with phyllo layers
   Add another 6–8 sheets of phyllo on top, brushing each with butter or oil. Fold over any overhanging edges to seal.
8. Score the pie
   Use a sharp knife to lightly cut the top layers into squares or diamond shapes without cutting all the way through.
9. Bake
   Bake for 45–50 minutes, until the top is golden brown and crispy.
10. Cool and serve
    Let the spanakopita cool for 10–15 minutes before cutting. Serve warm or at room temperature.

Conclusion

Traditional Greek Spanakopita is a delicious and timeless dish that perfectly balances crispy, flaky pastry with a rich and savory spinach filling. Whether you’re making it for a family meal, gathering, or special occasion, this recipe delivers authentic flavor and satisfying texture. Once you try homemade spanakopita, it’s sure to become a favorite in your kitchen.