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Spanakopita (Spinach and Feta Pie)

Golden, flaky layers wrapped around a savory, herby filling—this Spanakopita is pure comfort with a touch of elegance. It’s made with simple, everyday ingredients and comes together step by step without any fuss.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 10 pieces
Ingredients Method Notes

Ingredients
  

  • 1 pound frozen spinach thawed and squeezed dry
  • 1 medium onion finely chopped or 3-4 spring onions (white parts)
  • 2 tablespoons olive oil plus more for brushing phyllo
  • 3 tablespoons parsley chopped
  • 2 tablespoons dill chopped
  • 1/4 cup fresh mint or 2 tablespoons dry
  • 1/4 teaspoon nutmeg
  • 1 teaspoon sugar
  • 10-12 ounces feta cheese crumbled and grated
  • 2-3 medium eggs or 2 large
  • 12 phyllo sheets

Method
 

  1. Preheat oven to 350°F (180°C).
  2. Heat a medium pan with one tablespoon olive oil.
  3. Sauté the onions until soft.
  4. Add the squeezed spinach and sauté with the onions for a few minutes.
  5. Add parsley, dill, mint, nutmeg, and sugar and sauté for 2-3 minutes more, then set aside to cool.
  6. Grate half of the feta and crumble the rest.
  7. Beat the eggs in a bowl and mix with the feta.
  8. Add the egg and feta mixture to the spinach mixture along with remaining olive oil and mix well.
  9. Brush a 10 x 15 inch pan with olive oil.
  10. Layer one phyllo sheet in the pan and brush with olive oil; repeat with 5 more sheets.
  11. Spread the spinach mixture evenly over the phyllo.
  12. Top with remaining 6 phyllo sheets, brushing each with olive oil, then trim or roll edges.
  13. Score the top layers into 10-12 pieces.
  14. Bake for about 40 minutes until phyllo is golden.
  15. Remove from oven, let cool, then cut and serve.

Notes

Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months. Serve with a fresh salad or simple vegetable sides for a complete meal.