Description
Best Ever Spanakopita is a traditional Greek spinach pie with layers of buttery, flaky phyllo dough and a rich, savory filling of spinach, feta cheese, onions, and herbs. Golden, crisp, and full of Mediterranean flavor, this classic dish is easy to make and perfect as a main course, side, or appetizer for any occasion.
Ingredients
Scale
- 16 oz (1 lb) frozen chopped spinach, thawed and very well drained
- 2 bunches flat-leaf parsley, finely chopped
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil (plus more for brushing phyllo)
- 4 large eggs
- 10.5 oz feta cheese, crumbled
- 2 tsp dried dill weed (or fresh dill)
- Freshly ground black pepper, to taste
- 1 (16 oz) package phyllo dough sheets, thawed
- 1 cup extra virgin olive oil for brushing between layers
Instructions
- Preheat oven to 325°F (163°C). Brush a 9½″ × 13″ baking dish with olive oil and ensure phyllo dough is thawed and spinach drained well.
- In a large bowl, combine spinach, parsley, onion, garlic, olive oil, eggs, feta, dill, and black pepper. Stir until evenly mixed.
- Place 2 phyllo sheets in the pan, brushing each with olive oil. Continue layering until two-thirds of the sheets are used. Spread the spinach mixture evenly, then layer the remaining phyllo sheets on top, brushing each with oil.
- Lightly score the top layers for portioning. Bake for 1 hour, or until golden brown and crisp. Let rest for 10 minutes before cutting.
Notes
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 150mg
Keywords: Spanakopita, Greek Spinach Pie