Easy Spanakopita (Greek Spinach Pie)

A rectangular baking dish with golden-brown, sesame-topped Greek spanakopita cut into squares. A serving spatula rests in the dish, with one spinach pie slice missing. Fresh dill and a plate with a serving are nearby.

4.74 from 19 votes

Easy Spanakopita (Greek Spinach Pie)

Easy Spanakopita (Greek Spinach Pie) with phyllo pastry and a delicious spinach and feta cheese filling. This hearty vegetarian pie can be eaten hot or cold

Prep Time15

Cook Time45

Total Time1

Course: Lunch

Cuisine: Greek

Keyword: Greek Spinach Pie, Spanakopita Recipe

Servings: slices

Calories: 209kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

800 g (28oz ) frozen spinach (or fresh, chopped)
2 tbsp olive oil
8 spring onions (scallions) finely chopped
2 large leeks white part only, finely chopped
1 tsp salt or more, as needed
100 g (about ½ cup) fresh parsley chopped
100 g (about ½ cup) fresh dill chopped
2 large eggs
400 g (14oz / two blocks) feta cheese crumbled
1 lemon zest only
1 pack frozen phyllo pastry thawed if frozen
113 g (½ cup) butter melted
60 ml (¼ cup) olive oil
2 tbsp sesame seeds optional

Instructions

Preheat the oven to 180C (350F) and place a tray on the middle shelf.
Thaw the spinach and squeeze most of the moisture out. If using fresh spinach you will need to wilt it in a pan before using and then strain to remove the juices.
800 g (28oz ) frozen spinach
Sauté the green onions and leeks in a pan with a splash of olive oil. Add the salt and cook until softened.
2 tbsp olive oil, 8 spring onions (scallions), 2 large leeks, 1 tsp salt
Add the herbs and cook for a couple more minutes. Stir in the spinach and leave to cool before adding the feta and eggs.
100 g (about ½ cup) fresh parsley, 100 g (about ½ cup) fresh dill
Mix in the crumbled feta and have a taste, adding more salt if needed. Add the eggs and lemon zest, mix well to combine and set aside.
2 large eggs, 400 g (14oz / two blocks) feta cheese, 1 lemon
Combine the oil and melted butter. Brush your pie dish with the butter / oil then start layering the phyllo pastry, brushing each leaf, letting the ends hang over the edge.
113 g (½ cup) butter, 60 ml (¼ cup) olive oil, 1 pack frozen phyllo pastry
Layer 5-6 phyllo squares over the bottom of the dish then add the filling in an even layer, packing it down. Fold the edges over the top and brush with butter/ oil. You might want to add some additional phyllo sheets in the middle, if needed.
Use a knife to score the pie so that it will be easier to slice once baked. Sprinkle with the sesame seeds.
2 tbsp sesame seeds
Bake for 45 minutes, covering with foil after 15-20 minutes to avoid the pie colouring too quickly. Cool before slicing (otherwise you won't be able to slice neatly).

Video

Notes

The pie is best eaten on the day it is baked but will keep for 2-3 days in the fridge.

Nutrition