Spanakopita
Classic Greek spanakopita — crisp phyllo pastry with a juicy filling of spinach, feta and fresh herbs.
Ingredients
- phyllo dough300 g
- spinach600 g
- feta250 g
- egg2 pcs
- onion1 pcs
- dill20 g
- parsley20 g
- olive oil80 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Sauté the spinach in a pan for 2–3 minutes, let it cool, then squeeze out the excess liquid well.
Finely chop the onion and sauté it in olive oil until soft.
Combine the spinach, sautéed onion, crumbled feta, eggs, finely chopped dill and parsley, salt and pepper.
Grease a baking dish with olive oil, layer in several sheets of phyllo, brushing each generously with oil.
Spread the filling in an even layer, then cover with the remaining phyllo sheets, again brushing each one with oil.
Using a sharp knife, score the top layer into portions so steam can escape during baking.
Bake at 180°C for 35–40 minutes until golden and crisp.
Let the pie rest for 10–15 minutes before serving so the filling sets slightly.
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