Crisp, flaky spanakopita with a savoury spinach and feta filling.
Prep
30 min
Cook
45 min
Total
75 min
Servings
8
Difficulty
Medium
Instructions
Preheat oven
Preheat your oven to 180°C (350°F).
Prepare the filling
In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent. Add spinach and cook until wilted. Remove from heat and let cool.
Pro tip: Ensure spinach is completely wilted and excess moisture is evaporated.
Mix filling ingredients
In a large bowl, combine cooked spinach mixture, feta, ricotta, dill, eggs, salt, and pepper. Mix until well combined.
Pro tip: Taste the mixture and adjust seasoning if necessary.
Prepare the phyllo
Lay out the phyllo dough and cover with a damp towel to prevent drying. Lightly grease a 9x13 inch baking dish.
Pro tip: Work quickly with phyllo to prevent it from drying out.
Assemble the spanakopita
Place a sheet of phyllo in the baking dish and brush with melted butter. Repeat with 5 more sheets. Spread half of the spinach mixture over the phyllo. Layer 6 more sheets of phyllo, brushing each with butter. Spread the remaining filling, then top with 6 more butter-brushed phyllo sheets.
Pro tip: Ensure each phyllo layer is buttered to achieve a golden, crispy crust.
Bake the spanakopita
Bake in the preheated oven for 45 minutes or until the pastry is golden brown and crispy.
Pro tip: Let it cool slightly before cutting to allow the filling to set.
Tips & Tricks
- Use fresh spinach for the best flavour.
- Ensure phyllo pastry is thawed properly before use.
- Brush each layer of phyllo with melted butter for optimal crispness.
Frequently Asked Questions
What is spanakopita?
Spanakopita is a Greek savoury pie made with spinach, feta cheese, and phyllo pastry.
How many calories are in spanakopita?
A typical serving of spanakopita contains about 290 calories.
Can I make spanakopita ahead of time?
Yes, you can prepare it and keep it in the fridge for up to three days before baking.
How do I store leftover spanakopita?
Store leftovers in an airtight container in the refrigerator for up to three days.
Can spanakopita be frozen?
Yes, bake it first, then freeze for up to two months. Reheat in the oven for best results.
Serving Suggestions
Nutrition per serving
290
Calories
10g
Protein
18g
Fat
22g
Carbs
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