Classic Greek Spanakopita (Crispy Spinach & Feta Phyllo Pie)
Crisp, golden layers of flaky, butter-brushed phyllo pastry filled with tender sautéed spinach, Greek feta cheese, fresh dill, spring onions, and aromatic herbs.
Ingredients
Phyllo Crust
- 16-20 sheets phyllo pastry (thawed if frozen)
- 150g unsalted butter, melted (mixed with 2 tbsp olive oil)
Spinach & Feta Filling
- 600g fresh baby spinach, washed and roughly chopped
- 300g authentic Greek feta cheese, crumbled
- 150g Greek ricotta or Anthotyros cheese
- 3 large free-range eggs, beaten
- 4 spring onions (scallions), finely sliced
- 1/2 cup fresh dill, finely minced
- 1/4 cup fresh mint, finely chopped
- 1/4 tsp ground nutmeg
- Freshly ground black pepper & sea salt
Instructions
Wilt and Drain the Spinach
Heat 1 tbsp olive oil in a large pot. Add spinach and cook for 2-3 minutes until wilted. Transfer to a colander and let cool completely, then squeeze out every drop of moisture using a clean kitchen towel.
Mix the Savory Herb & Feta Filling
In a large bowl, mix the drained spinach with crumbled feta, ricotta, beaten eggs, sliced spring onions, dill, mint, nutmeg, and black pepper until well combined.
Layer the Bottom Phyllo Sheets
Preheat oven to 180°C (350°F). Brush a 9x13-inch baking dish with melted butter. Lay down 8-10 sheets of phyllo one by one, brushing each generously with melted butter.
Add Filling and Top Sheets
Spread the spinach-feta mixture evenly over the bottom phyllo base. Fold overhanging pastry edges inward, then layer remaining 8-10 phyllo sheets on top, brushing each sheet with melted butter.
Score & Bake to Crisp Perfection
Using a sharp knife, score the top layers of phyllo into squares or triangles. Sprinkle lightly with cold water drops to keep phyllo crisp. Bake for 35-40 minutes until deeply golden and flaky. Let cool 10 minutes before serving.
Nutrition Facts
* Based on a 2,000 calorie diet.