Greek Style Spinach Pie (Spanakopita) – a delicious recipe with phyllo pastry, spinach, onions, dill, feta, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put some water in a pan and let it boil. Once boiled add the spinach and let it for a while until it looks a bit a dry. Then rinse it.
2
Chop the onions and in another pan, add the tbsp of olive oil and let it burn slightly. Then pour the chopped onions, the spinach, a bit of dill or parsley, salt and pepper and saute them all together. Then take the pan out of the fire and let the spinach mix to cool down.
3
In a bowl, grate the feta and pour it in the spinach mix. Beat 2 eggs slightly, and poor them down to the spinach/feta mix and stir them all together to make a nice mix.
4
Take the casserole and butter it. Butter 3 of the phyllo doughs and place them on the casserole. The place all the spinach/feta mix and on the top the other 3 phyllo doughs after you have buttered them.
5
In a bowl beat the other 2 eggs and the milk. Then pour down that mix on the top of the pie. Place it in the fridge for 2-3 hours until all the liquids have been absorbed, you will be able to tell.
6
Finally place it in the oven in around 180-200 degrees until the top looks brown and crispy, like in the picture above. Enjoy it either warm or cold!
544
kcal
Calories
42
g
Fat
14
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 phyllo pastry dough it might depend on the size and thickness of it - the more the safer, 16 2/3 cups spinach, 2 onions small, dill or Parsley, and more.
Yes, Greek Style Spinach Pie (Spanakopita) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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