Spanakopita with Spinach and Feta
Spanakopita, the iconic Greek pie filled with spinach and feta, is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Our version features a crispy, flaky phyllo dough exterior and a flavorful spinach and feta filling that's both satisfying and addictive. Whether you're a seasoned pro or a novice baker, this recipe will guide you through the process of creating the perfect spanakopita every time.
Spanakopita has a long and storied history, dating back to the Byzantine Empire. The dish was originally made with a filling of wild greens, but over time, spinach became the more popular choice. Today, spanakopita is a staple of Greek cuisine and can be found in bakeries and restaurants all over the country. Our version of spanakopita is inspired by the traditional recipe, but we've made a few tweaks to make it even more delicious. We use a combination of fresh and frozen spinach to get the perfect balance of flavor and texture. We also add pine nuts and dill to the filling for extra flavor and crunch. And finally, we brush each layer of phyllo dough with olive oil to create a crispy, flaky crust.
Spanakopita with Spinach and Feta Spanakopita with Spinach and Feta Spanakopita with Spinach and Feta Spanakopita with Spinach and Feta
Prep time: 30 | Cook time: 45 | Serves: 6
Ingredients
  • 2 lbs fresh spinach (or 10 cups frozen spinach)
  • 1/2 cup extra virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup pine nuts (or chopped walnuts)
  • 1 cup feta cheese (goat feta, if paleo)
  • 1/4 cup chopped fresh dill
  • 8 sheets of phyllo dough (gluten-free if needed)
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Wash and finely chop the spinach. Sauté in olive oil until wilted.
  3. Add onion and garlic to the pan and cook until softened.
  4. Stir in pine nuts and cook for a few more minutes.
  5. In a large bowl, combine spinach mixture, feta, and dill.
  6. On a lightly floured surface, brush a sheet of phyllo dough with olive oil.
  7. Repeat with 4 more layers of phyllo dough, brushing each layer with oil.
  8. Spread the spinach mixture evenly over the phyllo and top with the remaining sheets of dough, brushing each with oil.
Why It Works
  • Using a combination of fresh and frozen spinach gives the filling the perfect balance of flavor and texture.
  • Adding pine nuts and dill to the filling adds extra flavor and crunch.
  • Brushing each layer of phyllo dough with olive oil creates a crispy, flaky crust.