Spinakopita Spinach Feta Phyllo Pie (Printer-Friendly Version)
Flaky phyllo layers embrace spinach, feta, and herbs, offering rustic, savory Mediterranean comfort.
# Required Ingredients:
→ Filling
01 -
800 g fresh spinach, washed and chopped
02 -
200 g feta cheese, crumbled
03 -
1 medium onion, finely chopped
04 -
4 scallions, thinly sliced
05 -
2 large eggs
06 -
15 g fresh dill, finely chopped
07 -
15 g fresh parsley, finely chopped
08 -
1 teaspoon finely grated lemon zest
09 -
2 cloves garlic, minced
10 -
1/4 teaspoon ground nutmeg
11 -
1/2 teaspoon sea salt
12 -
1/2 teaspoon ground black pepper
→ Pastry
13 -
12 sheets phyllo pastry (approximately 250 g)
14 -
60 ml extra virgin olive oil
15 -
60 g unsalted butter, melted
# Step-by-Step Instructions:
01 -
Preheat oven to 180°C. In a large skillet over medium heat, heat half the olive oil and half the butter. Sauté chopped onions and scallions for 5 minutes until soft and translucent. Add minced garlic and cook for 1 minute. Remove from heat and let cool slightly.
02 -
In a large mixing bowl, combine the chopped spinach, crumbled feta, sautéed onions, scallions, garlic, fresh dill, parsley, lemon zest, nutmeg, salt, and black pepper. Crack in the eggs and mix thoroughly until evenly combined.
03 -
Brush a 23 x 33 cm baking dish with olive oil. Lay one sheet of phyllo pastry in the dish and lightly brush with olive oil or melted butter. Repeat layering five more sheets, brushing each with oil or butter to create a sturdy base. Evenly spread the spinach-cheese filling across the layered pastry.
04 -
Cover the filling with the remaining phyllo sheets, brushing each with olive oil or melted butter as you layer. Tuck edges in and brush the final layer generously. Score the top lightly with a sharp knife to mark serving portions.
05 -
Bake in the preheated oven for 30–40 minutes, until the phyllo pastry is crisp and golden brown. Cool for 15 minutes before slicing into squares. Serve warm or at room temperature.
# Handy Cooking Tips:
01 -
If using frozen spinach, thaw completely and squeeze out excess moisture before using to avoid a soggy filling.