Spanakopita.

Here’s a classic Greek Spanakopita recipe—a savory spinach and feta pie wrapped in crispy phyllo dough.

Spanakopita (Greek Spinach Pie)

Ingredients

• 1 lb fresh spinach (or 2×10 oz frozen, thawed and drained)

• 1 cup feta cheese, crumbled

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 large eggs, lightly beaten

• 2 tbsp fresh dill, chopped (or 1 tsp dried dill)

• Salt and black pepper, to taste

• 8–10 sheets phyllo dough

• ¼ cup olive oil (or melted butter)

Instructions

1. Prepare filling

   • In a skillet, sauté onion and garlic in a little olive oil until soft.

   • Add spinach and cook until wilted (if using fresh). Remove excess liquid.

   • Transfer to a bowl, cool slightly. Stir in feta, eggs, dill, salt, and pepper.

2. Prepare phyllo

   • Preheat oven to 350°F (175°C).

   • Grease a 9×13-inch baking dish.

   • Lay one sheet of phyllo in the dish, brushing lightly with olive oil. Repeat layering 4–5 sheets, brushing each with oil.

3. Add filling

   • Spread spinach-feta mixture evenly over phyllo.

4. Top phyllo layers

   • Layer remaining phyllo sheets on top, brushing each with oil.

   • Tuck in edges. Score the top layer lightly with a knife to help cutting later.

5. Bake

   • Bake 30–40 minutes, until phyllo is golden and crisp.

6. Serve

   • Cool slightly before slicing. Enjoy warm or at room temperature.

Tips & Variations

• Individual triangles: Cut phyllo into strips and roll around filling for hand-held pies.

• Herbs: Add parsley or mint for extra flavor.

• Cheese swap: Mix in ricotta with feta for creamier filling.

• Make-ahead: Assemble and refrigerate; bake within 24 hours.

I can also make a quick 3-ingredient version of Spanakopita or a mini phyllo hand pie version that’s easier for snacks or appetizers.