Description
This classic Greek spanakopita recipe features a flavorful spinach and feta filling layered between crisp, buttery phyllo dough. Sautéed onions, garlic, fresh dill, and lemon zest brighten up the filling, which is bound together with eggs and feta for a savory, satisfying pie that bakes to flaky perfection. Perfect as a snack, appetizer, or part of a Mediterranean-inspired meal.
Ingredients
Scale
Filling
- 6 tablespoons olive oil (divided)
- 1 large red onion, diced
- 6 garlic cloves, minced
- ¼ cup fresh dill, chopped
- 2 (10-ounce) bags frozen spinach, defrosted and drained
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 green onions, chopped
- 1 teaspoon lemon zest
- 2 large eggs
- 2 cups crumbled feta cheese
Phyllo Layers
- ½ pound phyllo dough, defrosted
Instructions
- Sauté onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red onions and cook, stirring frequently, until they start to soften, approximately 5 minutes.
- Add garlic and dill: Stir in the minced garlic and chopped fresh dill with the onions. Cook while stirring frequently until fragrant, about 2 minutes.
- Cook spinach mixture: Add the defrosted and drained spinach to the skillet in two batches along with salt and black pepper. Cook together with the onions until the mixture is well combined and heated through, about 5-7 minutes total.
- Finish filling prep: Remove the skillet from heat. Stir in chopped green onions and lemon zest until evenly combined.
- Combine eggs and feta: In a medium bowl, whisk the eggs, then add the crumbled feta cheese and whisk again until well combined. Fold this mixture into the spinach filling thoroughly.
- Prepare baking dish and oven: Preheat the oven to 350°F (175°C). Lightly oil a 9×13-inch baking dish with 1 tablespoon of olive oil.
- Prepare phyllo sheets: Unroll one sleeve of phyllo sheets and trim about an inch from the end so they fit into the baking dish.
- Layer phyllo and filling: Lay half a sleeve (approximately 10 phyllo sheets) in the prepared pan. Spread the spinach mixture evenly over the phyllo layer. Then cover with the remaining half sleeve of 10 phyllo sheets.
- Oil top layer and score: Drizzle the remaining 3 tablespoons of olive oil over the top phyllo layer, brushing it evenly across the surface. Cut through the layered pie into 12 pieces before baking.
- Bake: Bake the spanakopita in the preheated oven for 45-50 minutes, or until golden brown all the way through the cut lines. Rotate the pan halfway through baking to ensure even cooking.
Notes
- Make sure to drain the spinach thoroughly to avoid soggy phyllo.
- Use fresh dill for the best flavor; dried dill can be substituted but use less (about 1 tablespoon).
- Keep phyllo dough covered with a damp towel while working to prevent it from drying out.
- Allow the spanakopita to cool slightly before serving to help it set and slice cleanly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Keywords: spanakopita, Greek pie, spinach pie, feta cheese, phyllo dough, Greek appetizer, vegetarian Greek recipe
