Traditional Greek Spinach Pie

A delightful Greek spinach pie with feta and herbs, celebrating vibrant flavors and textures, perfect for any occasion.

Prep Time1

Cook Time45

Total Time1 45

Course: Appetizer, Main Course

Cuisine: Greek, Mediterranean

Keyword: Feta, Greek Spinach Pie, Herbs, Phyllo Dough, Spanakopita

Servings: 8 servings

Calories: 240kcal

500 g fresh spinach (or 400 g frozen, thawed and drained) Fresh or frozen spinach serves as the foundation of the pie.
1 tbsp olive oil Adds richness and enhances sweetness.
1 small onion, finely chopped Develops a caramelized flavor when sautéed.
2 spring onions, chopped Adds mild freshness.
2 cloves garlic, minced Infuses the dish with savory aroma.
200 g feta cheese, crumbled Provides saltiness and tanginess.
100 g ricotta or cottage cheese Adds a creamy texture.
2 eggs Binds the mixture together.
1 tbsp fresh dill, chopped Imparts a fresh flavor.
1 tbsp parsley, chopped Adds an additional layer of freshness.
Salt & pepper to taste Essential seasonings.
10-12 sheets phyllo dough, thawed Provides a crispy crust.
100 g melted unsalted butter or olive oil (for brushing) Adds richness and helps achieve a golden finish.

In a large pan, drizzle the olive oil over medium heat. Add the finely chopped onion and spring onions, sautéing until they become tender and fragrant, about 5 minutes.
Toss in the minced garlic and continue to sauté for an additional minute.
Gently stir in the fresh spinach (or thawed frozen spinach) and cook until it wilts, about 3-5 minutes. Transfer the mixture to a bowl and ensure there is no excess moisture.
To the cooled spinach mixture, add crumbled feta cheese, ricotta or cottage cheese, eggs, dill, parsley, salt, and pepper. Stir everything together until combined.

Preheat your oven to 180°C (350°F). Prepare a baking dish by brushing it lightly with melted butter or olive oil.
Lay down 5-6 sheets of phyllo dough in the baking dish, brushing each sheet generously with melted butter.
Spread the spinach-cheese mixture over the phyllo base.
Place the remaining phyllo sheets over the filling, brushing each layer with melted butter.
Using a sharp knife, lightly score the top of the pie into portions. Bake for 40-45 minutes until the top is golden brown.
Allow the pie to rest for 10-15 minutes before serving.

For a lighter version, consider substituting full-fat cheeses with lower-fat options. Ensure spinach is well-drained before using.