Greek Spanakopita

Discover the irresistible flavors of Greek Spanakopita, a timeless Mediterranean classic that combines flaky, golden layers of phyllo dough with a rich, savory filling. This recipe features a vibrant mix of fresh spinach, creamy feta cheese, and fragrant herbs like dill and parsley, all bound together with eggs and a touch of cream cheese for extra creaminess. Perfectly seasoned with garlic, green onions, and black pepper, this dish captures the essence of Greek comfort food. Assembling the Spanakopita is a breeze with butter-brushed phyllo sheets that bake to a delectably crisp finish. Whether served as an appetizer, side dish, or main course, this hearty yet elegant pie is a showstopper for any occasion. Ready in just over an hour, it’s a satisfying crowd-pleaser that’s perfect for family dinners or festive gatherings.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 900 grams fresh spinach
• 200 grams feta cheese
• 100 grams cream cheese
• 4 stalks green onions
• 20 grams fresh dill
• 20 grams fresh parsley
• 3 large eggs
• 2 cloves garlic cloves
• 50 ml olive oil
• 12 sheets phyllo dough sheets
• 75 grams butter
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Wash the spinach thoroughly and pat dry. Chop it roughly and set aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and finely sliced green onions and sauté for 2-3 minutes until fragrant.

Step 4

Add the chopped spinach in batches to the skillet, cooking until wilted. Remove from heat and let it cool. Drain any excess liquid.

Step 5

In a large mixing bowl, combine the cooked spinach, crumbled feta cheese, cream cheese, chopped dill, parsley, eggs, salt, and pepper. Mix until well combined.

Step 6

Melt the butter and mix it with the remaining olive oil. Use this mixture to brush the phyllo dough sheets.

Step 7

Layer one sheet of phyllo dough in a greased 9x13-inch baking dish, letting excess hang over the edges. Brush with the butter and oil mixture. Repeat with 6 more sheets.

Step 8

Spread the spinach filling evenly over the phyllo dough layers.

Step 9

Top with the remaining phyllo sheets, brushing each layer with the butter and oil mixture. Fold the overhanging edges inward and brush the top layer generously.

Step 10

Using a sharp knife, score the top layer of the phyllo into squares or diamonds to make cutting easier after baking.

Step 11

Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy.

Step 12

Remove from the oven and allow the spanakopita to cool for 10-15 minutes before slicing and serving.

Nutrition Facts

Serving size	1826.6 grams (1826.6g)

Amount per serving	% Daily Value*
Calories	3032

Total Fat 209.80g	269%
Saturated Fat 93.10g	465%
Polyunsaturated Fat 9.00g
Cholesterol 1013mg	338%
Sodium 7652mg	333%
Total Carbohydrate 185.20g	67%
Dietary Fiber 33.50g	120%
Total Sugars 6.30g
Protein 95.40g	191%

Vitamin D 167IU	835%
Calcium 2162mg	166%
Iron 41mg	229%
Potassium 1184mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.7%

Protein: 12.7%

Carbs: 24.6%