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Greek Spinach Pie Spanakopita

Greek Spinach Pie Spanakopita

Discover the delightful world of Greek Spinach Pie Spanakopita, a traditional Mediterranean dish that combines crispy layers of phyllo dough with a savory filling of seasoned spinach and creamy feta cheese. This recipe is perfect for any occasion, whether served as a hearty main course or as an impressive appetizer at gatherings. The flaky texture of the phyllo crust, paired with the rich flavors of spinach and feta, will impress your family and friends alike. Plus, it’s easy to prepare with just a few simple steps! Enjoy this delicious pie warm or at room temperature, making it a versatile addition to your culinary repertoire.

  • Total Time: 1 hour 20 minutes
  • Yield: Serves approximately 8 people 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 450 g leeks, chopped
  • 900 g fresh spinach, chopped (or frozen)
  • 450 g feta cheese, crumbled
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 450 g phyllo dough
  • 115 g olive oil (for brushing)
  • Fresh parsley for garnish

Instructions

  1. Sauté leeks in olive oil until soft. Add spinach until wilted; drain excess moisture.
  2. Mix in crumbled feta, salt, and pepper; adjust seasoning.
  3. Preheat oven to 190°C (375°F). Grease baking dish.
  4. Layer two-thirds of phyllo in the dish, brushing each layer with olive oil.
  5. Spread the spinach-feta mixture evenly over the phyllo base.
  6. Cover with remaining phyllo layers, brushing each with olive oil; tuck edges down.
  7. Score top lightly with a knife and sprinkle water over it.
  8. Bake for about 60 minutes until golden brown; cool before slicing.
  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Appetizer/Main Course
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 20mg

Keywords: Use fresh spinach for better flavor and texture. Ensure moisture is removed from the filling to prevent sogginess. Allow spanakopita to rest for easier slicing after baking.