This classic Greek Spanakopita is the ultimate savory pie, featuring crisp, buttery layers of filo dough wrapped around a vibrant filling of fresh spinach, scallions, parsley, and dill. The filling is bound with creamy feta cheese and eggs, creating a luxurious texture that contrasts beautifully with the shattering crispness of the baked pastry. It is a versatile dish that shines as a hearty main course, a substantial appetizer, or a delicious vegetarian centerpiece. Perfect for weekend brunches, potlucks, or family dinners, this recipe captures the authentic flavors of the Mediterranean with every bite.
Spanakopita
Description
This classic Greek Spanakopita is the ultimate savory pie, featuring crisp, buttery layers of filo dough wrapped around a vibrant filling of fresh spinach, scallions, parsley, and dill. The filling is bound with creamy feta cheese and eggs, creating a luxurious texture that contrasts beautifully with the shattering crispness of the baked pastry. It is a versatile dish that shines as a hearty main course, a substantial appetizer, or a delicious vegetarian centerpiece. Perfect for weekend brunches, potlucks, or family dinners, this recipe captures the authentic flavors of the Mediterranean with every bite.Ingredients
Directions
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Preheat oven to 350°F (175°C).
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Heat 1/3 cup olive oil (or butter) in a large skillet over medium heat. Add chopped scallions and sauté until soft and translucent, about 5 minutes.
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In a separate large pan, cook the washed and drained spinach without adding water, stirring frequently until wilted and cooked through.
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Drain the spinach thoroughly in a colander. Press firmly with a spoon or squeeze in clean kitchen towels to remove all excess liquid.
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Combine the drained spinach, sautéed scallions, chopped parsley, and chopped fresh dill in a large mixing bowl. Season with a very little salt and pepper.
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Stir in the crumbled feta cheese and lightly beaten eggs until evenly mixed. Let the filling cool slightly.
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Butter a 9x12-inch baking pan. Place one sheet of filo dough in the pan, trimming to fit if necessary. Brush generously with melted butter.
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Repeat layering and brushing with butter until you have used 6 sheets of filo dough, creating the bottom crust.
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Spread the spinach and feta filling evenly over the buttered filo layers.
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Layer the remaining 6 filo sheets on top of the filling, brushing each sheet with melted butter as you add it.
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Tuck the edges of the top filo sheets over the bottom layers to seal the pie. Flute the edges decoratively if desired.
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Use a sharp knife to score the top layer of filo into square or diamond shapes, cutting through the top few layers but not all the way through to the filling.
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Bake in the preheated oven for 40 minutes, or until the top is crisp and a deep golden chestnut color.
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Remove from oven and let stand for 15 minutes before slicing and serving warm.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 265.9kcal
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 2.8g14%
- Cholesterol 0.0mg0%
- Sodium 286.2mg12%
- Total Carbohydrate 14.2g5%
- Dietary Fiber 8.0g32%
- Sugars 1.6g
- Protein 10.7g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
