Spanakopita Recipe
Spinach & Feta Phyllo Dough Pie.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Instructions
- 1
Prepare the Filling
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sauté until soft and translucent. Add the fresh spinach and cook until wilted. Remove from heat and let cool slightly.
- 2
Mix the Filling
In a large bowl, combine the cooked spinach mixture, crumbled feta cheese, beaten eggs, chopped dill, salt, and pepper. Mix well until all ingredients are combined.
- 3
Assemble the Spanakopita
Preheat your oven to 375°F (190°C). Roll out the phyllo dough and layer 6 sheets, brushing each with olive oil. Spread the spinach and feta filling along one edge of the dough. Roll the phyllo over the filling to form a log, tucking in the edges as you go. Repeat with remaining phyllo dough and filling.
- 4
Bake
Place the rolled spanakopita on a baking sheet lined with parchment paper. Brush the top with olive oil. Bake in the preheated oven for 25-30 minutes or until golden and crispy. Let cool slightly before slicing.
