Spanakopita

Total Time Prep: 40 min. Bake: 45 min. + cooling
Yield 12 servings
Test Kitchen Approved
Our Greek spanakopita recipe features a seasoned spinach and feta cheese filling stuffed between layers of crisp phyllo dough. This delightful spinach pie works as a side dish for meaty Mediterranean mains, or it can stand alone as a vegetarian main dish.

Ingredients

  • 1 tablespoon plus 1 cup olive oil, divided
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1/2 package (16 ounces) frozen phyllo dough, thawed
  • 2 large eggs, lightly beaten
  • 2 cups (8 ounces each) crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon snipped fresh dill
  • 2 teaspoons chopped fresh mint, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. Preheat oven to 350°. In a large skillet, heat 1 tablespoon oil over medium heat; add onion. Cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in spinach. Remove from the heat; let cool 5 minutes.
  2. In a large bowl, combine eggs, feta, parsley, dill, mint if desired, salt and pepper. Stir in spinach mixture.
  3. Brush a 13x9-in. baking dish with some of the remaining 1 cup oil. Unroll phyllo dough. Layer 8 sheets of phyllo in prepared dish, brushing each with oil, pressing edges of dough up sides of pan if necessary. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
  4. Spread spinach mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with oil. Cut into 12 rectangles through top layer of phyllo only. Bake until golden brown, 45-50 minutes. Let stand 5 minutes before cutting.

Nutrition Facts

1 piece: 273 calories, 20g fat (4g saturated fat), 41mg cholesterol, 410mg sodium, 16g carbohydrate (2g sugars, 3g fiber), 8g protein.

This Mediterranean dish is always a crowd-pleaser! Phyllo dough can be tricky to work with, so I always make sure the dough is only briefly thawed before using it. Usually, I take it out of the freezer and let it sit on the counter while I prep the spinach mixture. —Lora Moncure, Portland, Maine
Recipe Creator

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