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Spanakopita recipe
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Easy Spanakopita Recipe

Prep Time10 minutes
Cook Time35 minutes
Course: Appetizer, Main Course
Cuisine: Greek, Mediterranean
Keyword: Greek Spanakopita, Spanakopita, spanakopita casserole, Spanakopita recipe, Spinach and feta pie, Spinach Spanakopita
Servings: 6 servings

Ingredients

  • 10 sheet Phyllo dough (about 200g pack)
  • Olive oil

Filling

  • 700 g frozen spinach, thawed and strained from excess liquid (3 cups)
  • 300 g feta cheese (10 oz)
  • 4 eggs
  • 1 tsp nutmeg
  • salt and pepper to taste

Instructions

  • Prepare the spinach-feta filling: In a food processor, add spinach, feta and eggs and seasoning. Blend until the mixture is combined
  • Prepare the bottom layer: The bottom consists of 5 phyllo dough sheets. Brush the bottom of your mould with a bit of oil and place your first sheet inside. Brush the sheet with a bit of olive oil (about 1 tsb), then place the next sheet on top, and brush it again with oil. Repeat for all 5 sheets.
    If the sheets are larger than your mould, just let them go up the sides, you can later fold them in.
  • Add the filling and top layer: Evenly spread the spinach filling on top, and your in any dough edges if necessary. Cover with a phyllo dough sheet, brush with a bit of oil and repeat for the remaining 4 sheets. Brush the last sheet with oil, making sure there are no dry edges left to it gets nice and crispy.
  • Bake: Pre-heat the oven to 180°C (356°F) and bake it for 35-40 minutes. One it's golden, cover it with foil to avoid it from burning. Enjoy!