Name: Spanakopita (Spinach and Feta Pie)
Prep time: 25 min
Cook time: 35 min
Total time: 70 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 300 g Spinach, washed and chopped; ½ Onion, finely chopped; ¼ cup Spring Onion Greens, chopped; 2 tbsp Fresh Dill, chopped; 2 tbsp Parsley, chopped; 100 g Feta Cheese, crumbled; 1 Egg, lightly beaten; 4 Phyllo Pastry, sheets, thawed if frozen; 3 tbsp Olive Oil; 1 pinch Nutmeg Powder; to taste Salt; to taste Black Peppercorns, freshly crushed

1 hr 10 mintotal

1 hr hands-on10 min hands-off

Prep 25 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

Heat a little of the measured olive oil in a pan over medium heat and cook the onion until soft and translucent.
Add the spinach and cook until wilted and most of the moisture has evaporated.
Transfer the spinach mixture to a bowl and cool until warm, not hot.
Mix in the spring onion greens, dill, parsley, feta, beaten egg, nutmeg, salt, and black pepper.
Brush a small baking dish with the measured olive oil and layer half the phyllo sheets, brushing each sheet lightly with oil.
Spread the spinach filling evenly, then cover with the remaining phyllo sheets, again brushing each sheet lightly with oil.
Score the top lightly with a sharp knife and bake at 190°C until the pastry is golden, crisp, and the filling is set.
Cool for 10 minutes before cutting so the filling holds its shape.
10 min

How to tell it's done

The pastry should be crisp and flaky, while the filling should be moist but not runny.

Getting it right

Tip

Cook off excess spinach moisture before filling the pastry; wet filling makes phyllo soft instead of crisp.

What to serve it with

Serve warm or at room temperature with salad, olives, and a lemony yogurt dip.

Common mistakes

The phyllo turns soft instead of crisp.: Cook off spinach moisture, cool the filling before adding egg, and brush each phyllo sheet lightly with oil.

Substitutions

Use fresh fenugreek only in a small amount with spinach if dill is unavailable; the flavor will not be traditional.
Use Butter instead of olive oil for brushing if preferred, but it adds more dairy richness.
Check phyllo pastry labels because packaged sheets may vary in dairy or egg content.

Storing and reheating

Refrigerate spanakopita for up to 3 days. Reheat in an oven or air fryer to restore crispness; freeze baked pieces for up to 1 month.

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Ingredients