Here’s a classic, easy Spanakopita recipe — crispy on the outside, savory and cheesy on the inside 🥬🧀
🥧 Spanakopita (Greek Spinach Pie)
🛒 Ingredients
- 1 lb (450 g) spinach (fresh or frozen)
- 1 cup feta cheese, crumbled
- 2 green onions, finely chopped
- 2 eggs
- 2 tablespoons fresh dill or parsley (optional but traditional)
- Salt & black pepper to taste
- 8–10 sheets phyllo dough
- ¼ cup melted butter or olive oil
👩🍳 Instructions
- Prep the spinach
- Fresh: sauté briefly until wilted, then cool and squeeze out liquid
- Frozen: thaw completely and squeeze very dry
- Make the filling
In a bowl, mix spinach, feta, green onions, eggs, herbs, pepper, and a small pinch of salt (feta is salty). - Prepare phyllo
Preheat oven to 180°C / 350°F.
Brush a baking dish with butter or oil. - Layer
Lay one sheet of phyllo in the dish, brush lightly with butter/oil.
Repeat with 4–5 sheets. - Add filling
Spread spinach mixture evenly. - Top layers
Add remaining phyllo sheets, brushing each with butter/oil. - Bake
Score the top lightly.
Bake 35–40 minutes until golden and crisp. - Cool slightly & serve
✨ Variations
- Triangles: Cut phyllo into strips, fold into handheld triangles
- Cheese blend: Add ricotta or mozzarella for creaminess
- Vegan: Skip eggs, use plant-based feta, olive oil only
💡 Tips for Crispy Phyllo
- Keep unused phyllo covered with a damp towel
- Don’t over-butter—light brushing works best
- Always squeeze spinach very dry
If you want a quick skillet version, mini spanakopita bites, or air-fryer method, I can help 😊
