Spinach and Feta Pie (Spanakopita)
Crisp phyllo parcels filled with sautéed spinach, feta and herbs, perfect for a light lunch or dinner.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat the olive oil in a pan over medium heat, add the onion and garlic and sauté until translucent, about 3 minutes.
-
Step 2 of 5
Add the spinach and cook, stirring, until wilted and excess moisture evaporates, roughly 5 minutes; season with salt, pepper, dill and mint, then remove from heat and let cool slightly.
-
Step 3 of 5
Stir the beaten eggs into the cooled spinach mixture, then fold in the crumbled feta, ensuring an even distribution.
-
Step 4 of 5
Brush a baking tray with melted butter, lay one sheet of phyllo, brush with butter, repeat until six sheets are layered; spread half the filling, then cover with another six butter‑brushed sheets, repeating the layering process.
-
Step 5 of 5
Bake in a pre‑heated oven at 200°C / 400°F (180°C fan) for 30–35 minutes, until the pastry is golden and crisp; let rest 5 minutes before cutting into squares.
Notes from the kitchen
If fresh spinach is unavailable, frozen chopped spinach (thawed and well drained) works well. Store leftovers covered at room temperature for up to 2 days or refrigerate for 3 days.
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