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Spanakopita (Spinach & Feta Pie)
This Greek spinach and feta pie is nutritious and delicious, with flaky phyllo crust. Double the recipe and freeze for future use!
INGREDIENTS
  • 1 lb spinach, or combination of spinach and kale
  • 2 bunches parsley
  • 1-2 yellow onion
  • 4 garlic cloves
  • 4 eggs
  • 8-10 oz feta (goat or cow)
  • 2 tsp dried dill weed (optional)
  • Black pepper and salt
  • 1 16 oz package phyllo dough, thawed according to instructions on box
  • 1 cup olive oil
  • optional: nigella seeds or black sesame seeds for top

METHOD
To make filling:
  1. Bring a large pot of water to a boil.
  2. Add spinach to pot and stir, cooking until bright green and fully wilted. Transfer to colander to drain, running cold water over spinach until it's cool enough to handle
  3. If using kale, pull leaves from stem and rip into pieces, then boil until lighter green and tender.
  4. Using either a cheesecloth (preferred) or your hands, squeeze out as much liquid as possible.
  5. Preheat the oven to 325 degrees F.
  6. Peel and dice the onions, and mince or grate garlic cloves. Put in a large mixing bowl, then add spinach/kale, feta, eggs, and dill. Combine well with hands (more fun option) or spoon (less fun option). Set bowl aside.
To assemble:
  1. Carefully unroll the thawed phyllo sheets on a big workspace. (If you have small countertops, a kitchen table works great.)
  2. Grease an oven-safe pan (or two) or cast-iron skillet with olive oil. A 9x13" pan will fit these ingredients, but a combination of pie pans, brownie pans, and cake pans will work. It will all look beautiful!
  3. Pick up two sheets of phyllo (careful - they tear easily) and lay both in pan, with excess dough overhanging the edges. Brush with a light layer of olive oil. 
  4. Add two more sheets to the pan, alternating the orientation if using a square pan so excess dough hangs over the other edge. If using a round pan, align the sheets slightly off kilter with the below sheets (about 15 degrees)
  5. Repeat until 2/3 of phyllo is used up. (Or 1/3, if you're using 2 smaller pans.)
  6. Transfer filling ingredients to pan and pat down to level.
  7. Continue to add phyllo/olive oil layers, two sheets at a time, until you've used up all phyllo (large pan) or half of the phyllo (small pan). Repeat with other pan if neccessary.
  8. Fold overhanging excess dough over the top and pat down a little. Brush with more olive oil if needed.
  9. Using a sharp knife, cut the spanakopita into squares/wedges almost all the way through, leaving the bottom layer intact. (This makes serving a lot less messy!)
  10. Optional: add a sprinkle of black sesame seeds or nigella seeds to the top for some visual contrast.
  11. Bake in the center of oven for roughly 60 minutes or until the crust is crisp and golden brown, or seal tightly with a freezer-safe bag or wrap and freeze unbaked spanakopita. Cook at 325 for slightly longer and enjoy within 1 month.