Jul 14 2026
Restaurants›Liberty’s Mediterranean Giant Grinders›Spanakopita Recipe

Spanakopita Recipe

Inspired by Liberty’s Mediterranean Giant Grinders
Time1h
Serves6

A savory pastry filled with spinach and feta cheese.

Jump to Recipe

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

Pastry

Method

Filling Preparation

  1. 1

    Prepare the Spinach

    Wash the fresh spinach thoroughly, then chop it roughly. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 3-5 minutes. Remove from heat and let cool.

  2. 2

    Sauté the Onion and Garlic

    In the same skillet, add another tablespoon of olive oil. Dice the onion and finely mince the garlic. Sauté both until the onion is translucent, about 5 minutes. Remove from heat and let cool.

  3. 3

    Combine the Filling Ingredients

    In a mixing bowl, combine the cooled spinach, sautéed onion and garlic, crumbled feta cheese, beaten egg, salt, black pepper, and dill. Mix well until all ingredients are evenly distributed.

Assembling the Spanakopita

  1. 4

    Prepare the Phyllo Dough

    Preheat your oven to 375°F (190°C). Thaw the phyllo dough according to package instructions. Lay out a clean kitchen towel and place the phyllo sheets on top, covering with another towel to prevent drying.

  2. 5

    Layer the Phyllo Dough

    Melt the butter in a small saucepan. Take one sheet of phyllo dough, brush it with melted butter, and layer another sheet on top. Repeat this process for 4-5 sheets.

  3. 6

    Add the Filling

    Place a portion of the spinach-feta filling along one edge of the layered phyllo dough, leaving some space at the sides. Roll the dough over the filling tightly, folding in the sides as you go, to create a log shape. Brush the top with melted butter.

  4. 7

    Bake the Spanakopita

    Place the rolled spanakopita on a baking sheet lined with parchment paper. Repeat the layering and filling process with the remaining phyllo and filling. Bake in the preheated oven for 25-30 minutes or until golden brown and crispy.

  5. 8

    Serve

    Remove from the oven and allow to cool slightly before slicing. Serve warm or at room temperature.

More from Liberty’s Mediterranean Giant Grinders