Appetizer: Greece – Σπανακόπιτα ▶ Spanakopita (Spinach Pie)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (454 g) (16 oz (450 g)) fresh spinach (or 16 oz (450 g) frozen, thawed and drained)
1 cup (150 g) crumbled feta cheese
1 small onion, finely chopped
2 eggs, lightly beaten
2 tbsp (30 ml) chopped fresh dill (or 1 tsp (5 ml) dried)
8–10 sheets phyllo dough
4 tbsp (60 ml) melted butter or olive oil for brushing
Salt and pepper to taste

Show original ingredient measurements

1 lb (16 oz / 450 g) fresh spinach (or 16 oz / 450 g frozen, thawed and drained)
1 cup (150 g) crumbled feta cheese
1 small onion, finely chopped
2 eggs, lightly beaten
2 tbsp (30 ml) chopped fresh dill (or 1 tsp dried)
8–10 sheets phyllo dough
4 tbsp (60 ml) melted butter or olive oil for brushing
Salt and pepper to taste

Instructions

1. Sauté chopped onion until translucent, add spinach and cook until wilted; cool and squeeze out excess moisture.
2. Mix cooled spinach with feta, eggs, dill, salt and pepper.
3. Layer one phyllo sheet on a work surface, brush with butter, place another sheet on top; cut into strips.
4. Place a spoonful of filling at one end of each strip and fold into triangles, continuing to fold until sealed.
5. Brush tops with butter, bake at 375°F (190°C) for 20–25 minutes or until golden brown.
6. Cool slightly and serve warm.