Ingredients (for 1 large pie or 8–10 servings)
Filling:
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1 lb (450 g) fresh spinach (or frozen, thawed and squeezed dry)
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1 medium onion, finely chopped
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2–3 green onions, chopped (optional)
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2 cloves garlic, minced
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1/2 cup fresh parsley, chopped
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1/4 cup fresh dill, chopped (optional but traditional)
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1 cup feta cheese, crumbled
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2 eggs, lightly beaten
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Salt & pepper, to taste
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Pinch of nutmeg (optional)
Phyllo dough:
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1 package of phyllo dough (thawed if frozen)
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1/2 cup unsalted butter, melted (or olive oil for brushing)
Instructions
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Prepare the filling:
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In a large skillet, sauté onion (and green onion) in a little olive oil until soft.
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Add garlic and cook 30 seconds more.
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Add spinach gradually, cooking until wilted and moisture evaporates.
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Remove from heat and let it cool slightly.
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Stir in parsley, dill, feta, eggs, salt, pepper, and nutmeg.
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Prepare phyllo:
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Preheat oven to 350°F (175°C).
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Brush a 9×13-inch baking dish with melted butter.
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Layer 4–5 sheets of phyllo, brushing each with butter.
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Add the filling:
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Spread the spinach-feta mixture evenly over the phyllo.
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Top with phyllo:
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Layer another 4–5 sheets of phyllo on top, brushing each with butter.
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Trim overhang, then score the top layer into squares or diamonds (this helps cutting after baking).
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Bake:
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Bake for 40–45 minutes until golden brown and crisp.
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Serve:
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Let it cool 5–10 minutes before cutting. Serve warm or at room temperature.
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✅ Tips:
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Keep phyllo covered with a damp towel to prevent it from drying out.
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Don’t overstuff—the pie cooks better if the filling is even and not too thick.
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You can make individual triangles by rolling small spoonfuls of filling in phyllo sheets.
If you want, I can also give a quick 20-minute mini-spanakopita version for when you’re hungry and don’t want to bake a big pie.
Do you want me to show that version too?