Crispy Spinach and Feta Pie — Spanakopita
Layers of crisp golden filo filled with seasoned spinach, fresh herbs, and aged feta, the most beloved pie in the Greek kitchen.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Wilt spinach in a dry pan over medium heat 2–3 minutes, squeeze out excess water, roughly chop. Combine spinach, crumbled feta, beaten eggs, scallions, dill, parsley, minced garlic, nutmeg, salt, and pepper in a bowl.
Bake 1
Preheat oven to 190°C. Brush a 23cm ovenproof dish with olive oil. Layer 6 filo sheets, brushing each with oil and letting edges overhang.
Bake 2
Spoon filling evenly over filo base. Fold overhanging filo over filling, layer remaining 6 sheets on top, brushing each with oil, tuck edges down sides.
Bake 3
Score the top lightly with a knife into 4 portions. Bake 35–40 minutes at 190°C until deeply golden and crisp on top.
Rest and plate
Rest 5 minutes. Cut along scored lines and plate warm, with edges crisp and filling visible.
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