World Flavors Cookbook

Spanakopita (Greek Spinach Pie)

Crispy, buttery layers of phyllo pastry filled with a savory mixture of spinach, feta cheese, onions, and fresh herbs.

Cuisine: Greece

Ingredients

• 500g phyllo pastry
• 1kg fresh spinach, chopped and wilted
• 300g feta cheese, crumbled
• 1 bunch scallions, chopped
• 2 eggs, beaten
• Fresh dill and parsley
• 1 cup butter or olive oil, melted (for brushing)

Instructions

1. Sauté scallions, then mix with wilted spinach (squeezed dry), feta, eggs, and herbs.
2. Layer half the phyllo sheets in a pan, brushing each with butter.
3. Spread the spinach filling evenly over the phyllo.
4. Top with remaining phyllo sheets, brushing each with butter.
5. Score the top layers into squares. Bake at 180°C for 45 minutes until golden and crisp.