Spanakopita

Name: Spanakopita
Total time: 60 min
Yield: Family
Cuisine: Greek
Ingredients: 1 package phyllo dough; 500 g spinach; 200 g feta, crumbled; 2 eggs; 1 onion, diced; 3 tbsp dill, chopped; 1/2 cup melted butter

Spanakopita is the classic Greek spinach and feta pie wrapped in layers of shatteringly crisp, golden phyllo. The savory, herby filling contrasts beautifully with the buttery, flaky crust. Serve it as an appetizer, a light meal, or a potluck favorite that always disappears fast.

Greek Vegetarian Oven Snack Side Appetizer Family Feta Spinach Egg

⏱ 60 min
📊 medium
🍽 Family

Ingredients

1 package phyllo dough
500 g spinach
200 g feta, crumbled
2 eggs
1 onion, diced
3 tbsp dill, chopped
1/2 cup melted butter

Instructions

Saute the onion, then wilt the spinach and let it cool.
Squeeze the spinach completely dry and mix with the feta, eggs, and dill.
Brush a baking dish and layer in half the phyllo sheets, brushing each with butter.

Spread the spinach filling evenly over the phyllo.
Top with the remaining buttered phyllo sheets and score the top into pieces.
Bake at 180C (350F) for 40 to 45 minutes until deep golden and crisp, then cool slightly and cut.

💡 Chef's tip

Keep the phyllo covered with a damp towel as you work; it dries out and cracks within minutes of being exposed to air.

Squeezing every bit of moisture from the cooked spinach is the key step, because wet filling steams the phyllo and leaves the bottom layers soggy instead of crisp.