Greek
Spanakopita
Greek phyllo pie filled with spinach, feta, and herbs.
Time75 min
Servings6
Calories—
LevelMedium
Ingredients
- Phyllo pastry300 g
- Spinach600 g
- Feta250 g
- Eggs2 pcs
- Onion1 pcs
- Dill20 g
- Parsley20 g
- Olive oil80 ml
Instructions
1
Wilt the spinach in a skillet for 2–3 minutes, cool it, and squeeze out excess liquid well.
2
Finely chop the onion and sauté until soft.
3
Mix the spinach, onion, crumbled feta, eggs, dill, parsley, salt, and pepper.
4
Oil a baking dish and layer several sheets of phyllo, brushing each with oil.
5
Spread the filling over the pastry, then cover with the remaining phyllo sheets, brushing with oil.
6
Score the top into portions and bake at 180°C for 35–40 minutes until golden.