Spanakopita
Spanakopita is a Greek pie made with thin phyllo dough, spinach, and feta cheese. Excess moisture from the spinach is removed before assembly; layers of phyllo are brushed with oil, and the top is scored before baking to make it easier to portion out.
Additional 15 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Prepare the spinach
Wash the spinach and remove tough stalks. Heat in a large pan in batches for 2–3 minutes until wilted, then transfer to a sieve and cool. Squeeze out the moisture very thoroughly by hand, then roughly chop.
Prepare the onions
In 25 ml of oil, sauté finely chopped white onion for 6-7 minutes. Add the green onion and minced garlic, cook for another 2 minutes. Remove from heat and cool to prevent the eggs in the filling from curdling prematurely.
Mix the filling
Combine the squeezed spinach, onion mixture, crumbled feta cheese, eggs, chopped dill, nutmeg, salt, and pepper. The filling should be moist but not have a puddle of liquid at the bottom of the bowl.
Place the bottom layers
Preheat oven to 180 °C. Brush part of the remaining oil in a baking dish measuring about 23 × 33 cm. Place half of the phyllo layers, brushing each with oil; edges may hang over. Keep unused sheets covered with slightly damp cloth.
Close the pie
Spread the filling evenly, tucking in the hanging edges. Cover with remaining phyllo layers, brushing each. Fold the edges and score the top layer with a sharp knife without cutting through to the bottom.
Bake and cool
Bake for 40-45 minutes until golden brown and crispy on top, and the filling reaches 74 °C in the center. Let it rest for 15 minutes, then cut along the scored lines. Serve without additional sesame seeds, sauce, or fresh garnish.
Little hint
Even a large amount of fresh spinach noticeably reduces in volume after cooking. The most important step is squeezing: the remaining water will soften the bottom layers of phyllo, and the pie will lose its layered texture.
Frequently asked questions
What should I watch out for when cooking?
Even a large amount of fresh spinach noticeably reduces in volume after cooking. The most important step is squeezing: the remaining water will soften the bottom layers of phyllo, and the pie will lose its layered texture.
How should I prepare the ingredients?
Wash the spinach and remove tough stalks. Heat in a large pan in batches for 2–3 minutes until wilted, then transfer to a sieve and cool. Squeeze out the moisture very thoroughly by hand, then roughly chop.
