Greek Spinach Pie (Spanakopita)
A warm, flaky Greek Spinach Pie filled with spinach, feta cheese, and wrapped in crispy phyllo dough, perfect for any occasion.
Ingredients
Filling
- 1 cup cooked and chopped spinach Ensure moisture is evaporated
- 1 cup crumbled feta cheese Can substitute with goat cheese
- 1 finely chopped onion Adds sweetness
- 2 cloves minced garlic
- 1/4 cup olive oil For sautéing and brushing phyllo
- Salt and pepper to taste Salt and pepper For seasoning
- 1 egg beaten Optional for brushing
Phyllo Dough
- 1 package phyllo dough Keep covered with damp cloth to prevent drying out
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat and sauté the onion and garlic until soft.
- Add the cooked spinach, cooking until all the moisture has evaporated. Season with salt and pepper to taste.
- In a bowl, combine the spinach mixture with the crumbled feta until well mixed.
- Lay one sheet of phyllo dough on a flat surface and brush with olive oil. Layer another sheet on top, brushing again.
- Cut the stacked phyllo sheets into strips about 4 inches wide.
- Place a spoonful of the spinach-feta mixture at one end of a strip and fold the dough over to form a triangle. Continue folding the triangle down the length of the strip, sealing in the filling.
Baking
- Arrange the triangles on a baking sheet lined with parchment paper. Optionally brush the tops with beaten egg for extra color.
- Bake in the preheated oven for 25-30 minutes or until golden brown.
- Serve warm and enjoy!
Notes
Serve as a snack, appetizer, or side dish. A dollop of tzatziki or a squeeze of lemon enhances flavors. Can be made ahead and stored in the fridge or frozen for future use.