Greek Spanakopita (Spinach & Feta Pie)

Greek Spanakopita (Spinach & Feta Pie)1 Greek Spanakopita (Spinach & Feta Pie)2 Greek Spanakopita (Spinach & Feta Pie)3 Greek Spanakopita (Spinach & Feta Pie)4
June 19, 2025

Greek Spanakopita (Spinach & Feta Pie)

Prep: 20 mins
Cook: 40 mins
Yields: 6–8
Categories: breakfast, brunch
Diets: vegetarian, european
Difficulties: intermediate
For intermediate

Overview

**Savory Greek Spanakopita (Spinach & Feta Pie)** is a traditional Greek breakfast or brunch dish made of flaky phyllo pastry filled with a rich, savory mix of spinach, feta, onions, herbs, and eggs. It’s nutritious, satisfying, and perfect served warm or at room temperature.

Equipment

  • - Large skillet
  • - Mixing bowl
  • - Pastry brush
  • - 9x9-inch baking dish or round pan
  • - Oven
  • - Strainer (if using frozen spinach)

Instructions

1.

Prepare the Spinach*
  • Wash and chop fresh spinach. Sauté it with olive oil in a skillet until wilted. Let cool. If using frozen, thaw and squeeze out all water.

2.

Make the Filling*
  • In a large bowl, mix spinach, chopped onions, feta, ricotta, eggs, herbs, nutmeg, salt, and pepper.

3.

Assemble the Pie*
  • Brush your baking dish with oil. Lay down 4–5 phyllo sheets, brushing each with oil. Spread the filling evenly. Top with 4–5 more phyllo sheets, again brushing each layer. Tuck in edges.

4.

Score and Bake*
  • Preheat oven to 375°F (190°C). Score top layer into 6–8 squares. Bake for 35–40 minutes or until golden brown and crisp.

5.

Cool and Serve*
  • Let cool 10–15 minutes before cutting. Serve warm or at room temperature.

Ingredients

Tips

  • - Spanakopita keeps well and can be eaten cold or reheated.
  • - Use high-quality feta for rich flavor.
  • - Avoid soggy pie by draining all excess water from spinach.

Nutritional Info

  • - Calories: ~210 kcal
  • - Protein: 7g
  • - Fat: 14g
  • - Carbs: 14g
  • - Notes: Vegetarian. Contains gluten and dairy. High in calcium and iron.

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