Traditional Greek Spanakopita Pie (Print Format)

Savory Greek spinach and feta pie with flaky phyllo and fresh herbs for a delightful meal.

# Ingredients:

→ Filling

01 - 1 lb fresh spinach, blanched, drained, and finely chopped (or 10.5 oz frozen, thawed and well-drained)
02 - 2 tablespoons olive oil
03 - 1 small onion or 4 scallions, finely chopped
04 - 7 oz feta cheese, crumbled
05 - 2 large eggs, beaten
06 - 2 tablespoons fresh dill, chopped
07 - 2 tablespoons fresh parsley, chopped
08 - Salt and pepper, to taste

→ Dough and finishing

09 - 9 oz phyllo dough, thawed if frozen
10 - 7 tablespoons melted butter or olive oil for brushing

# Steps:

01 - Blanch fresh spinach in boiling water for 1 minute, then drain and squeeze out excess moisture. If using frozen spinach, thaw and drain thoroughly. Chop finely.
02 - Heat olive oil in a skillet over medium heat. Add finely chopped onions or scallions and cook gently for about 5 minutes until soft. Remove from heat and allow to cool slightly.
03 - In a large mixing bowl, blend the prepared spinach, sautéed onions, crumbled feta, beaten eggs, dill, parsley, and freshly ground black pepper. Mix thoroughly and adjust salt cautiously due to feta’s saltiness.
04 - Set oven to 350°F. Lightly grease a 9×13-inch baking dish. Keep phyllo covered with a damp towel during assembly to prevent drying.
05 - Place 6 to 8 phyllo sheets one at a time in the baking dish, brushing each sheet generously with melted butter or olive oil. Allow some edges to extend beyond the dish for later folding.
06 - Evenly spread the spinach and feta filling over the layered phyllo base.
07 - Layer an additional 6 to 8 sheets of phyllo over the filling, brushing each sheet with butter or oil. Fold the overhang edges over the top layers to seal.
08 - Using a sharp knife, score the top phyllo in squares or diamonds without cutting through to the filling to facilitate slicing after baking.
09 - Place in the preheated oven and bake for 45 to 50 minutes until golden brown and crisp.
10 - Allow to cool for 10 to 15 minutes to set. Cut along the score lines and serve warm or at room temperature.

# Tips:

01 - Ensure spinach is thoroughly drained to avoid sogginess.
02 - Scoring before baking improves slicing and presentation.
03 - Optional: add a pinch of nutmeg to the filling for a warm undertone.
04 - Keep phyllo covered with a damp towel to prevent drying and cracking.

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