Spanakopita - Spinach And Feta Phyllo Pie Recipe

Name: Spanakopita - Spinach And Feta Phyllo Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz package phyllo pastry; 2 tbsp olive oil; 2 None small onions, finely diced; 2 None garlic cloves, crushed; 2 lbs frozen spinach, thawed; 1-2 tsp nutmeg; 3 tbsp dill, chopped; 5 tbsp parsley, chopped; 6 oz feta, crumbled; 1 oz breadcrumbs; 2 None eggs, plus 1 egg yolk; 1/4 cup milk; 2/3 cup butter; 1 tbsp sesame seeds; None None flour, to dust

Servings: persons

8 oz package phyllo pastry
2 tbsp olive oil
2 None small onions, finely diced
2 None garlic cloves, crushed
2 lbs frozen spinach, thawed
1-2 tsp nutmeg
3 tbsp dill, chopped
5 tbsp parsley, chopped
6 oz feta, crumbled
1 oz breadcrumbs
2 None eggs, plus 1 egg yolk
1/4 cup milk
2/3 cup butter
1 tbsp sesame seeds
None None flour, to dust

1
Preheat the oven to 325u00b0F. Allow the phyllo to rest at room temperature for 10 mins.
2
Meanwhile, heat the oil in a saucepan, add the onions and garlic and saute for 2-3 mins, stirring. Add the spinach, cover and simmer for 3-4 mins. Add a pinch of nutmeg and season.
3
Drain the spinach in a colander and squeeze out the excess liquid. Transfer to a chopping board and roughly chop. Mix the spinach, dill, parsley, feta, breadcrumbs, 2 eggs and the milk together in a bowl and season to taste with salt, pepper and nutmeg.
4
Melt the butter in a saucepan. Brush a little butter over the inside of an 8 x 8 inch cake pan and dust with flour. Lay a piece of phyllo inside the pan and brush with butter and lay a second sheet on top. Repeat so that there are 4 layers.
5
Fill the tin with the spinach mixture. Lay a phyllo sheet on top and brush with butter. Repeat until all of the phyllo has been used. Lightly scrunch the pastry over the top of the pie and press down. Bake for 18-20 mins.
6
Mix 1 egg yolk with 1 tsp water and brush over the surface of the pie. Sprinkle with sesame seeds then return to the oven for a further 5-10 mins, until golden and crisp. Remove the spanakopita from the pan and slice into squares. Serve.

734

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 oz package phyllo pastry, 2 tbsp olive oil, 2 None small onions, finely diced, 2 None garlic cloves, crushed, and more.

Yes, Spanakopita - Spinach And Feta Phyllo Pie 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.

That's it — enjoy your meal!

Spanakopita - Spinach And Feta Phyllo Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions