Appetizer: Greece – Σπανακόπιτα ➤ Spanakopita (Spinach pie)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 25 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) fresh spinach, washed and stems removed
- 8 oz (225 g) feta cheese, crumbled
- 2 large eggs, approx. 3.5 oz (100 g) total, lightly beaten
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 2 green onions (scallions), approx. 1.4 oz (40 g), thinly sliced
- 3 tbsp (45 ml) olive oil, plus extra for brushing if desired
- 4 tbsp (60 ml) unsalted butter, melted (for brushing)
- 2 tbsp (8 g) fresh dill, chopped (or 2 tsp dried)
- 2 tbsp (8 g) fresh parsley, chopped
- 1/4 tsp (1 g) ground nutmeg
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 (16 oz) package phyllo dough, thawed (454 g)

Instructions

1. Preheat oven to 375°F (190°C). Line one or two baking sheets with parchment paper and brush lightly with melted butter.
2. In a large skillet, heat 3 tbsp (45 ml) olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Add green onions and stir 1 minute.
3. Add spinach in batches, stirring until wilted before adding more. Cook until all spinach is wilted and most moisture has evaporated, about 4–6 minutes total. Remove from heat and let cool slightly.
4. Transfer spinach mixture to a clean kitchen towel or fine mesh strainer and squeeze firmly to remove excess liquid. Chop the squeezed spinach roughly and place in a mixing bowl.
5. Stir in crumbled feta, beaten eggs, dill, parsley, nutmeg, salt and pepper until combined. Taste and adjust seasoning.
6. Keep phyllo covered with a lightly damp towel to prevent drying. Unroll one sheet of phyllo on a clean surface and brush lightly with melted butter. Fold the sheet lengthwise into 3 equal strips (or cut into 3 strips) to form long strips about 3–4 inches (7–10 cm) wide.
7. Place about 1 heaping tablespoon of filling near one end of a strip. Fold the corner of the strip over the filling to form a triangle, then continue folding the strip over itself in triangular folds (like folding a flag) until you reach the end. Brush the final edge with butter to seal. Repeat to make remaining triangles.
8. Arrange filled triangles on prepared baking sheets, spacing them slightly apart. Brush tops with more melted butter.
9. Bake in the preheated oven until phyllo is deep golden brown and crisp, about 20–25 minutes, rotating the pans halfway through for even color.
10. Remove from oven and let rest 5 minutes before serving. Serve warm or at room temperature alongside the souvla, lemon wedges, or a simple salad.