Greek Spanakopita — Traditional Pie with Spinach and Feta Cheese

Spanakopita is the most famous pie of Greek cuisine — thin phyllo sheets baked until golden, filled with spinach, feta cheese, spring onions and dill. It is served hot or at room temperature, as a meze or a light meal.

Ingredients

• 500 g fresh spinach (or 400 g frozen, thawed and drained)
• 250 g feta cheese, crumbled
• 100 g crumbled white cheese (optional)
• 4 spring onions, finely chopped
• 1 bunch fresh dill, chopped (or parsley)
• 3 eggs
• 250 g phyllo sheets (thin pastry)
• 120 ml olive oil (or melted butter) for brushing the sheets
• Salt, black pepper to taste

Preparation steps

1. Heat the oven to 180°C. Grease a medium baking tray with oil.
2. If using fresh spinach: sauté with a little oil for 2-3 minutes until softened, then drain well and chop. If frozen: thaw and squeeze out the water.
3. In a large bowl mix the spinach, crumbled feta, white cheese, spring onions, dill, beaten eggs, salt and pepper.
4. Place one phyllo sheet in the tray, brush lightly with olive oil, repeat with 5-6 more sheets as the base.
5. Spread the filling evenly over the sheets, then cover with 5-6 more sheets, brushing each with oil.
6. Fold or tuck the edges of the sheets inside the tray. Brush the surface with oil and a beaten egg for a golden color.
7. Cut into squares before baking (for easy serving later) and bake 35-40 minutes, until the surface turns golden and crispy.
8. Let cool 10 minutes, then serve.

Time: Prep 25 minutes • Baking 40 minutes • Servings: 6-8

Photo: Wikimedia Commons (CC BY-SA 2.0)