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Golden Greek spanakopita triangles filled with spinach, feta, dill, and scallions.

Greek Spanakopita with Spinach and Feta

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Crisp Greek phyllo pastry filled with spinach, feta, dill, scallions, and garlic.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Greek
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Spinach Filling
  • 1 lb fresh spinach washed and chopped
  • 1/2 cup feta cheese crumbled
  • 2 scallions sliced
  • 1/4 cup fresh dill chopped
  • 1 large egg beaten
  • 1 cloves garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
Phyllo
  • 8 oz phyllo pastry thawed
  • 1/2 cup olive oil for brushing

Equipment

  • Large skillet
  • Mixing bowl
  • 9-by-13-inch baking dish
  • Pastry brush

Method
 

Make the Filling:
  1. Wilt the spinach in a skillet, cool it, and squeeze out as much liquid as possible.
  2. Mix the spinach with feta, scallions, dill, egg, garlic, salt, and pepper.
Layer and Bake:
  1. Heat the oven to 350 F. Layer half the phyllo in an oiled baking dish, brushing each sheet lightly with olive oil.
  2. Spread in the filling, top with the remaining phyllo, and brush the surface with oil. Score the top into portions.
  3. Bake until deeply golden and crisp, about 40 to 45 minutes. Rest before cutting.

Nutrition

Calories: 285kcalCarbohydrates: 24gProtein: 9gFat: 18gSaturated Fat: 5gCholesterol: 45mgSodium: 510mgFiber: 3gSugar: 2g

Notes

  • Frozen spinach may be substituted if it is thawed and squeezed completely dry.
  • A little lemon zest in the filling adds a fresh Mediterranean note.