Golden and crispy Greek savory pie, filled with tender spinach, salty feta, fresh herbs, and the aroma of olive oil. A classic, generous spanakopita that is easy to serve in slices for the whole family.
Ingredients
- 600 g fresh spinach
- 250 g feta PDO
- 10 sheets phyllo dough
- 2 pieces eggs
- 4 pieces scallions
- 0.5 bunches fresh dill
- 0.5 bunches fresh flat-leaf parsley
- 90 ml extra-virgin olive oil
- 30 g unsalted butter
- 1 pinch ground nutmeg
- to taste fine salt
- to taste ground black pepper
Method
- Wash the spinach, then wilt it in a large skillet with a drizzle of olive oil until soft and dark green. Drain well and squeeze it between your hands to remove as much water as possible.
- Thinly slice the scallions and sweat them gently in the same skillet until they become tender and slightly sweet, without browning significantly.
- Chop the cooled spinach, then mix it with the scallions, crumbled feta, beaten eggs, dill, parsley, nutmeg, pepper, and a little salt. The filling should be moist but not runny, with visible pieces of feta.
- Melt the butter with the remaining olive oil, then brush a baking dish. Place phyllo sheets at the bottom, oiling them one by one, letting the edges overhang slightly.
- Spread the spinach filling in an even layer, without packing it down too much, to keep a tender texture after baking.
- Cover with the remaining phyllo sheets, again oiled one by one, then fold the edges inward to enclose the filling.
- Carefully score the top into portions without cutting through the entire thickness, so the steam can escape and serving is clean after baking.
- Bake until the surface is deep golden, dry to the touch, and crispy, with the filling set and fragrant.
- Let cool slightly before cutting, so the layers stabilize and the portions stay neat.
Nutrition
Per serving
- Energy
- 577.8 kcal
- Protein
- 18.94 g
- Carbohydrate
- 19.59 g
- Fat
- 48.44 g
- Fibre
- 4.04 g
- Calcium
- 318.02 mg
- Iron
- 6.41 mg
- Magnesium
- 92 mg
