Traditional Greek Spanakopita

If you are looking for a savory dish that is crispy, flavorful, and full of Mediterranean charm, this Traditional Greek Spanakopita (Spinach and Feta Pie) is a perfect recipe to try. Made with delicate layers of flaky phyllo dough and a rich filling of spinach, feta cheese, and fresh herbs, this classic Greek pie is both comforting and elegant. It is ideal as a main dish, side, appetizer, or make-ahead recipe for gatherings and family meals.

Ingredients

• 500 g fresh spinach, or 300 g frozen spinach, well drained
• 2 tablespoons olive oil
• 1 small onion or 4 scallions, finely chopped
• 200 g feta cheese, crumbled
• 2 large eggs, beaten
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley
• Salt and black pepper, to taste
• 250 g phyllo dough, thawed if frozen
• 100 g melted butter or olive oil, for brushing

Directions

1. Prepare the spinach: If using fresh spinach, blanch it in boiling water for about 1 minute. Drain very well, squeeze out the excess liquid, and chop finely. If using frozen spinach, thaw it completely and drain it very well.
2. Sauté the onions: Heat the olive oil in a skillet over medium heat. Add the chopped onion or scallions and cook for about 5 minutes, until soft. Let them cool slightly.
3. Make the filling: In a large bowl, combine the spinach, crumbled feta, sautéed onions, beaten eggs, dill, parsley, and black pepper. Mix well. Taste the mixture before adding salt, since feta is already salty.
4. Prepare the phyllo dough: Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish. Keep the phyllo dough covered with a lightly damp towel while you work so it does not dry out.
5. Assemble the base layers: Lay 6 to 8 sheets of phyllo dough in the baking dish, brushing each layer lightly with melted butter or olive oil. Let some of the edges hang over the sides.
6. Add the filling: Spread the spinach and feta mixture evenly over the prepared phyllo base.
7. Top with more phyllo: Add another 6 to 8 sheets of phyllo on top, brushing each layer with melted butter or olive oil. Fold over any overhanging edges to help seal the pie.
8. Score the pie: Use a sharp knife to lightly cut the top layers into squares or diamond shapes without slicing all the way through.
9. Bake: Bake for 45 to 50 minutes, or until the top is golden brown and crisp.
10. Cool and serve: Let the spanakopita cool for 10 to 15 minutes before cutting. Serve warm or at room temperature.

Conclusion

This Traditional Greek Spanakopita (Spinach and Feta Pie) is a timeless dish that combines flaky pastry with a rich and savory filling in the most delicious way. It is simple enough for everyday cooking yet special enough to serve for holidays, gatherings, or entertaining guests. Make it once, and it may quickly become one of your favorite Mediterranean recipes to enjoy again and again.