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Greek Spinach Pie

Greek Spinach Pie

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  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Greek Spinach Pie (Spanakopita) features a flaky phyllo crust filled with a delicious mixture of spinach, feta cheese, eggs, and herbs. It’s a classic Greek comfort food that’s easy to make and packed with nutrients. Perfect for a satisfying meal or appetizer! Whether you’re looking for healthy homemade recipes, healthy dinner recipes, or quick dinner ideas, this dish is a must-try.

Ingredients

Units Scale

For the Spinach Mixture:

  • 2 (10-ounce) packages frozen chopped spinach, thawed and well-drained
  • 2 tablespoons extra virgin olive oil or butter
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 green onions, finely sliced
  • 2 teaspoons fresh dill
  • 1 bunch flat-leaf parsley, finely chopped
  • Salt and black pepper, to taste

For the Spinach Filling:

  • 3 large eggs
  • 1/4 teaspoon nutmeg
  • 1/2 lemon, juiced
  • 1 1/2 cups feta cheese, crumbled
  • 1/3 cup parmesan cheese

For Assembling the Spinach Pie:

  • 1 (16-ounce) package phyllo dough
  • 1/2 cup melted butter or olive oil (or a mix of both)

Instructions

Prepare the Spinach:

  1. Drain excess water from the spinach, squeezing it out with your hands to prevent a soggy pie.
  2. Heat olive oil or butter in a large skillet over medium heat.
  3. Add the onions, garlic, and green onions. Sauté until soft and lightly browned.
  4. Stir in the drained spinach, dill, parsley, salt, and black pepper. Cook for 2-3 minutes, then remove from heat and let cool.

Make the Spinach Filling:

  1. In a large bowl, whisk together eggs, nutmeg, lemon juice, feta, and parmesan cheese.
  2. Add the cooled spinach mixture and stir until well combined.

Assemble the Spinach Pie:

  1. Preheat the oven to 350°F (177°C).
  2. Place phyllo dough sheets on a baking sheet and cover with a lightly damp paper towel to prevent drying.
  3. Lightly grease a 9×13-inch baking dish with olive oil or baking spray.
  4. Layer two sheets of phyllo dough in the dish, brushing melted butter between each 2-sheet layer. Continue layering until you’ve used 1/2 to 3/4 of the phyllo dough.
  5. Evenly spread the spinach filling over the phyllo layers.
  6. Continue layering the remaining phyllo dough, brushing butter between layers.
  7. Brush the top layer with melted butter.
  8. Bake for 40-45 minutes until the phyllo crust is crisp and golden brown.
  9. Let cool slightly before slicing and serving.

Notes

  • Fresh spinach can be used instead of frozen (about 1 1/2 lbs, cooked and drained).
  • Keep phyllo dough covered with a damp towel to prevent it from drying out.
  • Leftovers store well in an airtight container in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 2g
  • Sodium: 520mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 80mg

Find it online: https://cooktune.com/greek-spinach-pie/