Description
Easy Spanakopita (Greek Spinach Pie) is a delightful and versatile dish that captures the essence of Greek cuisine in your own kitchen. This recipe features flaky phyllo pastry filled with a savory mixture of spinach, crumbled feta cheese, and aromatic herbs. Perfect for any occasion, whether served warm as a main course or chilled as an appetizer, Easy Spanakopita is sure to impress with its wonderful blend of textures and flavors. It’s not only easy to make but also packed with nutritious ingredients, making it an ideal choice for family meals or entertaining guests.
Ingredients
- 800 g frozen spinach (or fresh, chopped)
- 2 tbsp olive oil
- 8 spring onions, finely chopped
- 2 large leeks, finely chopped
- 1 tsp salt
- 100 g fresh parsley, chopped
- 100 g fresh dill, chopped
- 2 large eggs
- 400 g feta cheese, crumbled
- Zest of 1 lemon
- 1 pack frozen phyllo pastry (thawed)
- 113 g melted butter (or olive oil)
Instructions
- Preheat your oven to 180°C (350°F) and prepare a baking tray.
- Thaw and drain the spinach thoroughly. If using fresh spinach, wilt it in a pan until softened.
- Sauté green onions and leeks in olive oil until softened; add salt and herbs.
- Combine the spinach with the sautéed mixture; let cool before mixing in feta cheese, eggs, and lemon zest.
- Brush a pie dish with melted butter or oil; layer phyllo sheets, brushing each layer.
- Add the filling evenly and fold over the edges of the phyllo sheets; brush exposed layers.
- Score the top into slices; sprinkle sesame seeds if desired and bake for 45 minutes.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 2g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg
Keywords: Use fresh herbs for vibrant flavor. Be generous with butter or oil between phyllo sheets for extra crispiness. Customize by adding sun-dried tomatoes or other vegetables to the filling.