Classics · Greek

Spanakopita

Name: Spanakopita
Prep time: 35 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 450 g Phyllo pastry; 1000 g Frozen spinach; 400 g Feta cheese; 2 szt Onion; 1 szt Bunch of spring onions; 3 szt Eggs; 1 szt Bunch of dill; 100 ml Olive oil; 80 g Butter; 1 łyżeczka Black pepper; 0.5 łyżeczka Nutmeg; 0.5 łyżeczka Salt

Time

35'

+ 0h 45' chilling

Diff.

medium

Kcal

380

/ serving

Servings

Gather 12 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 10

Defrost ingredients

450 g

1000 g

Take phyllo pastry (450 g) out of the freezer, leave sealed on the counter. Dry phyllo cracks — it needs to thaw slowly. At the same time put frozen spinach (1000 g) in a large sieve over a bowl to start draining.

Tip

Phyllo left unwrapped dries out in 10 minutes. Don't unwrap it until you're ready to use it.

Step 02 of 10

Squeeze the spinach

1000 g

Grab thawed frozen spinach (1000 g) by handfuls and squeeze hard over the sink. A kilo will reduce to about 500 g. Drop into a large bowl.

Tip

Wet spinach soaks the pastry and the pie turns rubbery. Squeeze until no water drips from a clenched handful.

Step 03 of 10

Cook the onion

2 szt

100 ml

Finely chop onion (2 szt). Heat half the olive oil (100 ml) in a 28 cm pan and cook the onion over medium heat for about 8 minutes, until soft and lightly golden. Set aside to cool.

Step 04 of 10

Mix the filling

1000 g

400 g

3 szt

1 szt

2 szt

1 łyżeczka

0,5 łyżeczka

Crumble feta cheese (400 g) with your fingers into the bowl with frozen spinach (1000 g). Add eggs (3 szt), chopped bunch of spring onions (1 szt), chopped bunch of dill (1 szt) and the cooled onion (2 szt). Season with black pepper (1 łyżeczka), nutmeg (0,5 łyżeczka) and salt (0,5 łyżeczka). Mix thoroughly by hand.

Tip

Feta is very salty — taste the filling before adding salt. Often it's not needed.

Step 05 of 10

Prep fat and oven

80 g

100 ml

Heat the oven to 180°C°C, conventional. Melt butter (80 g) in a small pan and stir in the remaining olive oil (100 ml). The butter-oil mix gives flavor and won't burn as fast as pure butter.

Step 06 of 10

Layer the bottom phyllo

450 g

80 g

Brush a 30 cm pan with fat. Lay one sheet of phyllo pastry (450 g) on the bottom so edges hang over the sides. Brush it with fat using a brush. Repeat with half the sheets — layer by layer, brushing each one.

Tip

Work fast and keep unused sheets under a damp cloth. Phyllo dries in 2-3 minutes and then shatters instead of folding.

Step 07 of 10

Add filling and cover

450 g

80 g

Spread the filling evenly over the pastry. Fold the overhanging phyllo pastry (450 g) edges onto the filling. Cover with the remaining sheets, brushing each with fat. Brush the top sheet generously.

Step 08 of 10

Score the top

With a sharp knife, score the top into 8 squares or diamonds — only through the upper phyllo layers, not into the filling. This lets you cut clean portions after baking without shattering the crisp crust.

Step 09 of 10

Bake

Bake on the middle rack at 180°C°C for 45 minutes, until the top is deeply golden and crisp.

Step 10 of 10

Rest before cutting

Take the pie out and let it rest for 15 minutes. The hot filling is runny — without resting it will leak when cut and soak the base.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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