Description
Experience the authentic taste of Greek cuisine with this classic spanakopita recipe. Made with layers of flaky phyllo dough and a flavorful spinach, leek, and feta cheese filling, this savory pie is perfect for any occasion. Serve it as a main dish or a side, and enjoy its rich, vegetarian-friendly goodness.
Ingredients
- Extra virgin olive oil
- 3 leeks, cleaned and chopped
- 2 bunches green onions, chopped
- 1 bunch fresh parsley, chopped
- 10 ounces fresh baby spinach (or frozen, thoroughly dried)
- 20–24 sheets phyllo dough
- 6 eggs
- 20 ounces feta cheese, crumbled
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 1 bunch fresh dill, chopped
- 1/2 cup (2 sticks) unsalted butter, melted
Instructions
- Prepare the Vegetables: Trim and clean leeks thoroughly. Chop green onions, parsley, and spinach.
- Sauté Filling: Heat olive oil in a large pan over medium heat. Sauté leeks, green onions, parsley, and spinach for 7-8 minutes. Drain excess liquid.
- Combine Ingredients: In a bowl, mix feta cheese, eggs, nutmeg, and black pepper. Fold in sautéed vegetables and dill.
- Assemble Pie: Preheat oven to 375°F (190°C). Grease a 13×9-inch dish. Layer 10 phyllo sheets, brushing each with melted butter. Spread spinach mixture. Top with remaining 10 phyllo sheets, buttering each.
- Bake: Bake for 40-50 minutes until golden brown. Cool slightly before slicing.
Notes
- Keep phyllo dough covered with a damp cloth while working to prevent it from drying out.
- For a vegan version, replace feta with tofu and butter with olive oil.
- Allow the pie to cool slightly before slicing to ensure clean cuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: Greek
