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Spanakopita Recipe Easy Authentic Greek Spinach Pie Perfect Guide

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An authentic Greek spinach pie with crisp, flaky phyllo dough layers wrapped around a savory spinach and feta filling. Perfect for busy weeknights or impressing guests with minimal fuss.

Ingredients

Scale
  • 1 package (16 oz / 450 g) phyllo dough, thawed
  • 1.5 lbs (700 g) fresh spinach, washed and roughly chopped
  • 8 oz (225 g) feta cheese, crumbled
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 large eggs, beaten (room temperature)
  • 1/4 cup (60 ml) olive oil, plus extra for brushing phyllo
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Rinse fresh spinach thoroughly. In a large skillet over medium heat, add 1 tablespoon olive oil and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add the chopped spinach in batches, stirring until wilted and most moisture has evaporated—about 8–10 minutes total. Remove from heat and let cool slightly.
  3. Transfer spinach mixture to a large bowl. Add crumbled feta, chopped dill, parsley, beaten eggs, lemon juice, salt, and pepper. Mix gently until combined. Taste and adjust seasoning.
  4. Preheat oven to 350°F (175°C). Lightly oil your baking dish. Unroll phyllo dough and keep it covered with a damp kitchen towel to prevent drying. Brush the bottom of the dish with olive oil.
  5. Place one sheet of phyllo in the dish, gently pressing it down, and brush with olive oil. Repeat layering and brushing until you have about 6–8 sheets, creating a sturdy base.
  6. Evenly spread the spinach and feta filling over the phyllo base.
  7. Cover the filling with another 6–8 phyllo sheets, brushing each one with olive oil. Tuck any overhanging edges into the dish to seal the pie.
  8. Using a sharp knife, score the top layers into squares or diamonds to help with even baking and easier serving.
  9. Bake for 45–50 minutes, or until the phyllo is golden brown and crisp.
  10. Let the spanakopita rest for about 10 minutes before cutting and serving.

Notes

Keep phyllo dough covered with a damp towel to prevent drying and tearing. Brush each phyllo layer generously with olive oil for a crispy texture. Squeeze out all excess moisture from spinach to avoid soggy filling. Score the top layers before baking but do not cut all the way through. Let the pie rest after baking for cleaner slicing and better flavor melding.

Nutrition

Keywords: spanakopita, Greek spinach pie, phyllo dough, feta cheese, spinach pie, authentic Greek recipe, easy spanakopita

Find it online: https://tempotaste.com/spanakopita-recipe-easy-authentic-greek-spinach-pie-perfect-guide/