- You can use both fresh and frozen spinach, but I personally like it with fresh spinach. Both will let out a lot of water so it’s better to drain the spinach mixture so that your pie isn’t soggy.
- Some nutmeg also helps in providing more pronounced flavours to the spinach.
- Keep phyllo sheets covered with damp cloth to prevent drying and breaking of pastry sheets.
- After baking, cut portions while warm so as not to damage the top layer of phyllo.
I think you’ll like this one – do let us know how you go once you have attempted it!
Spanakopita is a classic Greek spinach and feta cheese pie that is easy to make and a family favourite. Make restaurant quality Spanakopita with this recipe.
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 garlic cloves chopped
- 8 cups fresh spinach, washed or 4 cups frozen spinach
- 1/2 cup parsley
- 1/2 cup spring onion (scallions)
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 1/2 tsp black pepper
- 2 eggs
- 200 grams feta cheese, crumbled
- 4 phyllo sheets keep covered with damp cloth
- extra olive oil for brushing
Preheat oven to 180c.
Saute onion and garlic in olive oil.
Add spinach and salt and cook till wilted, 3-4 minutes. If using frozen spinach, cook till soft.
Add spring onion, parsley and nutmeg. Cook 2 minutes.
Drain excess liquid and set aside in a bowl.
Crack 2 eggs in the greens mixture and add black pepper. Stir until well combined.
Crumble feta cheese and lightly combine with spinach mixture.
Place 3 phyllo sheets in a dish, brushing each sheet with oil as you go.
Place the spinach/cheese filling.
Fold sheets over. Oil the top then place one more sheet and oil it well.
Bake at 180c for 20-25 minutes until golden brown.
Slice while warm. Enjoy!