Spanakopita (Σπανακόπιτα)

Prep time: 35 minutes

Cook time: 50 minutes

Total time: 1 hour 25 minutes

Servings: 12 triangles or 8 casserole slices

Country of Origin

Greece

Description

Golden, shatteringly crisp layers of phyllo pastry brushed with butter, filled with a savory mixture of fresh spinach, creamy feta cheese, scallions, dill, and nutmeg.

Presentation & How It's Eaten

Cut into diamond-shaped pieces or individual triangular hand pies. Eaten hot or at room temperature as an appetizer, breakfast, or side dish.

Ingredients

• 1 packet (450g / 16 oz) phyllo dough (thawed)

• 150g (2/3 cup) unsalted butter, melted

The Spinach-Feta Filling:

• 600g (1.3 lbs) fresh baby spinach, chopped

• 300g (10.5 oz) Greek feta cheese, crumbled

• 1 yellow onion, finely chopped

• 4 scallions, finely chopped

• 1/2 cup fresh dill, finely chopped

• 3 eggs, beaten

• 1/4 tsp ground nutmeg

• Black pepper to taste

Step-by-Step Directions

1. Wilt & Drain Spinach: Sauté spinach and yellow onion in a pan with 1 tbsp olive oil until wilted. Transfer to a colander and squeeze out every drop of excess liquid using your hands.

2. Mix Filling: In a large bowl, combine drained spinach mixture, crumbled feta, scallions, dill, beaten eggs, nutmeg, and black pepper.

3. Layer Bottom Phyllo: Brush a 9x13-inch baking pan with melted butter. Unroll phyllo dough and cover with a damp towel. Lay 8 sheets of phyllo into pan individually, brushing melted butter generously over each sheet.

4. Add Filling & Top: Spread spinach-feta mixture evenly over phyllo base. Layer 8 more sheets of phyllo over top, brushing melted butter between each layer.

5. Score & Bake: Score top phyllo layers into squares using a sharp knife. Bake at 350°F (180°C) for 45–50 minutes until top is golden brown and flaky.

Cooking Tips

• Squeeze Spinach Completely: Excess moisture in cooked spinach makes bottom phyllo soggy; squeeze wilted spinach dry before mixing with egg and feta.

Nutrition Facts

(Estimated per serving slice)

• Calories: ~310 kcal

• Total Fat: 22g

• Saturated Fat: 12g

• Cholesterol: 95mg

• Sodium: ~580mg

• Total Carbohydrates: 20g

• Dietary Fiber: 2.5g

• Sugars: 2g

• Protein: 10g