Greek Spinach Pie Spanakopita (Print Version)
Crispy layers of phyllo dough filled with seasoned spinach and feta cheese, baked to golden perfection in the Mediterranean tradition.
# Ingredients:
→ For the filling
01 -
2 tablespoons olive oil
02 -
450 g leeks, chopped
03 -
900 g fresh spinach, chopped (frozen spinach can be substituted)
04 -
450 g feta cheese, crumbled
05 -
1 teaspoon salt
06 -
1 teaspoon black pepper
→ For the phyllo
07 -
450 g phyllo dough (filo pastry)
08 -
115 g olive oil
# Instructions:
01 -
Chop the spinach and leeks thoroughly.
02 -
Transfer olive oil and leeks to a large pot and sauté over medium-high heat, stirring occasionally, until leeks are soft, glossy and translucent.
03 -
Add spinach and stir until wilted. Reduce heat to a gentle simmer and cook until all excess moisture has evaporated to prevent a soggy bottom. If short on time, cook spinach for 10 minutes, then drain excess liquid from the pot or squeeze mixture by hand.
04 -
Remove pot from heat and allow to cool for a few minutes. Add crumbled feta cheese, freshly grated black pepper and a pinch of salt. Mix to combine, taste and adjust seasoning if needed.
05 -
Preheat oven to 190°C (375°F).
06 -
Grease baking dish with olive oil and cover with two-thirds of the phyllo pastry, brushing each sheet with olive oil and ensuring sheets overlap the dish. Arrange sheets in a ruffled pattern to trap air for a crispier texture after baking.
07 -
Fill the pie with the spinach and feta mixture, leveling the surface with a spatula.
08 -
Fold inward the overlapping phyllo sheets and cover the pie with remaining phyllo, greasing each layer with olive oil. Tuck the surface phyllo between the pie and the edges of the pan.
09 -
Score the top layer with a sharp knife (not all the way through) and lightly sprinkle the surface with 2 tablespoons of water for a crispier crust. Bake in the lower rack of your oven for 60 minutes or until golden brown. Allow to cool for 30 minutes before cutting into pieces.
# Notes:
01 -
Allowing the pie to cool for 30 minutes helps it set properly for cleaner slices.
02 -
Ruffling the phyllo sheets creates air pockets that result in a lighter, crispier texture.