Spanakopita (Greek spinach & feta pie)

Recipe No.: W-69

InternationalGreek90 minServes 8

The name spanakopita literally means "spinach pie": "spanaki" is spinach and "pita" is a pie. Thin sheets of phyllo are laid layer upon layer, each brushed with oil or butter, then filled with spinach, feta and dill. In Greece it is sold in bakeries for a quick breakfast and baked at home in big trays so the family can gather around it. It is said you know it has succeeded by the sound of its crisp crust as it is cut.

Origin of the dish: Greece — A pie of Greek home baking and bakeries

Photo: Spanakopita - Kouzina 2025-01-27.jpg by Andy Li, CC0 (Wikimedia Commons)

Ingredients for Spanakopita

• 1 kgfresh spinach, chopped (or 500 g frozen, thawed and squeezed very dry)
• 6spring onions, chopped (or 1 onion)
• ½ cupchopped fresh dill, ¼ cup chopped parsley and 2 tbsp chopped fresh mint (optional)
• 250 gfeta cheese, crumbled
• 2eggs, beaten (optional: the older Greek recipe has no eggs, and they are common in modern versions)
• ¼ cupolive oil for the filling
• a pinch ofnutmeg, ½ tsp black pepper and a little salt (feta is salty)
• 450 gphyllo pastry (about 16 sheets), thawed
• ½ cupmelted butter or olive oil for brushing

Method

1. Heat the oven to 180°C and grease a 23×33 cm tray.
2. Cook the spring onions in the olive oil for 3 minutes, then add the fresh spinach and stir for 5 minutes until wilted; drain it in a colander and squeeze out as much liquid as you can with your hands, and let it cool.
3. Mix the spinach with the dill, parsley, mint, feta, eggs, nutmeg, pepper and salt.
4. Lay 8 sheets of phyllo in the tray, brushing each with butter.
5. Spread the filling evenly and cover with 8 more buttered sheets.
6. Cut the pie into portions with a sharp knife before baking, and brush the top with butter.
7. Bake for 45 minutes until golden and crisp.
8. Rest for 10 minutes and serve warm.

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