Greek Spanakopita: A Delicious Spinach and Feta Pie

A traditional Greek Spanakopita made with layers of flaky phyllo dough and a savory filling of spinach, feta cheese, and fresh herbs. Perfect for an appetizer, side dish, or light meal!

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Savor the flavors of Greece with Greek Spanakopita: A Delicious Spinach and Feta Pie!

This classic dish features layers of flaky phyllo dough filled with a savory mixture of spinach, feta cheese, and fresh herbs. Perfect as an appetizer, side dish, or even a light meal, Spanakopita is a beloved recipe that brings the taste of Greece to your table.

How to Make Greek Spanakopita 👇👇👇

Ingredients

1 package phyllo dough (thawed if frozen)
1/2 cup olive oil (or melted butter)
1 large onion, finely chopped
4 cloves garlic, minced
1 lb fresh spinach, chopped (or 2 lbs frozen spinach, thawed and drained)
1/2 cup fresh dill, chopped (or 1 tablespoon dried dill)
1/4 cup fresh parsley, chopped
2 cups crumbled feta cheese
3 large eggs, beaten
Salt and pepper to taste
Lemon wedges for serving (optional)

Instructions

1. Prepare the Spinach Filling:

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.

Stir in the chopped spinach and cook until wilted (if using fresh) or heated through (if using frozen). Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked spinach mixture with the chopped dill, parsley, crumbled feta cheese, and beaten eggs. Season with salt and pepper to taste.

2. Prepare the Phyllo Dough:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil or butter.

Place one sheet of phyllo dough in the baking dish, allowing the edges to hang over the sides. Brush the sheet with olive oil or melted butter.
Repeat the process, layering 6-8 sheets of phyllo dough, brushing each layer with olive oil or butter.

3. Assemble the Spanakopita:

Spread the spinach and feta filling evenly over the layered phyllo dough.

Add another 6-8 layers of phyllo dough on top, brushing each with olive oil or butter. Fold the overhanging edges over the top layer.
Brush the top of the Spanakopita with olive oil or butter and use a sharp knife to score the top layer into squares or triangles.

4. Bake the Spanakopita:

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.

5. Serve and Enjoy:

Allow the Spanakopita to cool slightly before cutting along the scored lines. Serve warm with lemon wedges on the side if desired.