Description
Spanakopita is a Greek spinach pie made with flaky phyllo pastry and filled with spinach, feta cheese, and herbs.
Ingredients
Scale
- 1 package of phyllo dough
- 1 pound of fresh spinach
- 1 cup of crumbled feta cheese
- 1 onion, chopped
- 2 tablespoons of olive oil
- 2 eggs, beaten
- 1/4 cup of fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a pan, heat olive oil and sauté the onion until soft.
- Add spinach and cook until wilted.
- Remove from heat and let cool.
- In a bowl, mix spinach, feta, eggs, dill, salt, and pepper.
- Layer phyllo sheets in a baking dish, brushing each layer with olive oil.
- Add the spinach mixture on top.
- Cover with more phyllo sheets, brushing each with olive oil.
- Bake for 30-40 minutes until golden brown.
Notes
- Thaw phyllo dough overnight in the refrigerator.
- Use a sharp knife to cut the pie before baking.
- Serve warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 50mg
Keywords: Spanakopita, Greek spinach pie, phyllo pastry