Spanakopita (Spinach & Feta Pie)
Buttery layered phyllo stuffed with spinach, feta, herbs, and aromatics; bakes to a golden slab.
"Crispy, golden layers filled with creamy spinach and feta — you’re going to love this Spanakopita!" - Alexia
Ingredients
- 1 (16 oz) package frozen Athens brand phyllo (filo) dough sheets
- 1 (10 oz) package frozen chopped spinach (thawed and drained)
- 1 (11 oz) package fresh baby spinach
- 3 large eggs
- 2 cloves fresh garlic (finely minced)
- 1 large bunch fresh parsley (rough chopped)
- 1 medium Vidalia onion (finely chopped)
- 1 1/2 cups crumbled feta cheese
- 1 stick butter (melted)
- 1 tablespoon fresh oregano
- Extra virgin olive oil (for sautéing)
- Sea salt (to taste)
- Cracked black pepper (to taste)
Instructions
Prepare the Filling
Thaw the frozen chopped spinach and sauté the fresh baby spinach in olive oil until wilted. Let cool, then combine both in a large bowl, squeezing out all excess water. Add crumbled feta cheese, minced garlic, chopped onions, parsley, oregano, and eggs. Mix well and season with sea salt and cracked black pepper. Set aside.
Prepare the Phyllo Dough
Thaw the frozen phyllo dough in the refrigerator for at least 12 hours before use. Let it reach room temperature for about 30 minutes before handling. Melt the butter and brush a 9 1/2 x 13 inch baking dish with some of it.
Assemble the Layers
Work quickly with the phyllo dough to prevent drying. Layer the bottom sheets in the buttered dish, brushing each sheet with melted butter as you go. Once half of the dough is layered, spread the spinach filling evenly across the surface.
Top and Seal
Add the remaining sheets of phyllo dough on top, brushing each with melted butter. Fold the edges inward to seal the filling and press down gently to flatten and secure.
Bake and Serve
Preheat the oven to 325°F. Bake uncovered for 1 hour, or until the phyllo is golden brown and crisp. Let cool for about 15 minutes before cutting into 12 squares. Serve warm or at room temperature.