Here’s a classic recipe for Spinach and Feta Pie — similar to a Greek spanakopita, with flaky pastry and a savory, cheesy filling. 🥬🧀🥧
🥧 Spinach and Feta Pie (Spanakopita-Style)
Ingredients (8–10 servings)
For the filling
- 1 lb fresh spinach (or 16 oz frozen, thawed and drained)
- 1 cup crumbled feta cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 tbsp fresh dill, chopped (or 1 tsp dried)
- Salt and pepper to taste
- 1–2 tbsp olive oil
For the pastry
- 1 package phyllo dough (about 9–12 sheets), thawed
- 1/2 cup butter or olive oil, melted
Instructions
1. Prepare the filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until soft and fragrant.
- Add spinach (fresh or thawed frozen), cooking until wilted and excess liquid evaporates.
- Remove from heat and let cool slightly.
- Stir in feta, eggs, dill, salt, and pepper. Set aside.
2. Prepare the phyllo
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish or a pie pan.
- Lay 1 sheet of phyllo in the pan, brushing lightly with melted butter.
- Repeat layering 4–5 sheets, brushing each with butter.
3. Add filling
- Spread the spinach-feta mixture evenly over the layered phyllo.
4. Top with phyllo
- Layer another 4–5 sheets of phyllo on top, brushing each with butter.
- Tuck edges neatly.
5. Bake
- Bake for 35–40 minutes, or until the top is golden and crisp.
- Let cool 5–10 minutes before slicing.
⭐ Tips
- Make it lighter: Use olive oil instead of butter for brushing.
- Extra flavor: Add grated Parmesan or nutmeg to the filling.
- Cutting: Use a sharp knife to cut clean squares or triangles.
- Freezing: Assemble ahead of time and freeze unbaked; bake directly from frozen, adding extra 5–10 minutes.
If you want, I can also give you a mini spinach and feta hand pies version, or a crustless spinach feta pie that’s lower in carbs but just as flavorful.
