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Spanakopita is a traditional Greek savory pie made with crispy phyllo pastry layers, filled with spinach, feta cheese, and herbs. This beloved breakfast dish is flaky, nutritious, and perfect for any time of day.
Prep
20 min
Cook
40 min
Total
60 min
Servings
6 srv
Difficulty
Medium
Calories
320 kcal
For 6 serving(s)
Per serving
Preheat oven to 190°C (375°F). Thaw phyllo dough if frozen, keeping it covered with a damp cloth to prevent drying.
Heat olive oil in a large skillet over medium heat. Add diced onions and cook until softened, about 3 minutes.
Add minced garlic and cook for 1 minute until fragrant. Stir in the spinach and cook until wilted and any excess moisture evaporates, about 5 minutes.
Remove from heat and let cool slightly. Mix in crumbled feta cheese, chopped dill, chopped parsley, salt, pepper, and nutmeg until well combined.
Brush a 9x13 inch baking dish with melted butter. Layer 5-6 sheets of phyllo dough, brushing each sheet lightly with butter.
Spread the spinach and feta filling evenly over the phyllo base.
Top with remaining 5-6 phyllo sheets, brushing each one with butter. Tuck the edges into the pan and brush the top generously with butter.
Score the phyllo into squares or triangles using a sharp knife. Bake for 35-40 minutes until golden brown and crispy.
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