Vegetarian Spanakopita
This classic Greek savory pie features a rich filling of spinach, feta cheese, and herbs, all encased in crispy phyllo dough. It makes a delightful appetizer or a light meal.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 600 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 900 gfresh spinach, rinsed, tough stems removed
- 200 gfeta cheese, crumbled
- 2 pcslarge egg, beaten
- 1 pcsyellow onion, finely chopped
- 2 tbspfresh dill, chopped
- 2 tbspfresh parsley, chopped
- 3 tbspolive oil
- 0.5 tspnutmeg, ground
- 0.5 tspblack pepper, freshly ground
- 450 gphyllo dough, thawed
- 120 gunsalted butter, melted
Equipment
brush · large bowl · skillet · cutting board · knife · baking dish
The method
Step by step
- 1
Preheat your oven to 190°C (375°F) and grease a 9x13 inch baking dish.
About 5 min
- 2
Blanch the spinach in boiling water for 1-2 minutes until wilted, then drain and immediately rinse with cold water to stop cooking.
About 3 min
Cook’s note: This step helps remove excess moisture from the spinach.
- 3
Squeeze out as much water as possible from the spinach using a clean kitchen towel or paper towels, then coarsely chop it.
About 5 min
Cook’s note: Removing enough moisture is crucial for a crisp spanakopita.
- 4
Heat the olive oil in a large skillet over medium heat, then add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
About 7 min
- 5
In a large bowl, combine the squeezed spinach, sautéed onion, crumbled feta cheese, beaten eggs, dill, parsley, nutmeg, and black pepper.
About 3 min
- 6
Mix the filling thoroughly to ensure all ingredients are well combined.
About 1 min
- 7
Lay out one sheet of phyllo dough on a clean surface and brush lightly with melted butter.
Cook’s note: Keep unused phyllo dough covered with a damp towel to prevent it from drying out.
- 8
Repeat with three more sheets of phyllo, layering them on top of each other and brushing each with butter, creating a stack of four buttered sheets.
About 2 min
- 9
Carefully transfer the stacked phyllo sheets to the prepared baking dish, allowing the edges to overhang.
About 1 min
- 10
Repeat steps 7-9 to create a second stack of four buttered phyllo sheets and place it in the baking dish, overlapping the first stack slightly to cover the bottom.
About 3 min
- 11
Spread the spinach and feta filling evenly over the phyllo dough in the baking dish.
About 2 min
- 12
Create two more stacks of four buttered phyllo sheets each, following steps 7 and 8.
About 3 min
- 13
Place these two new stacks over the filling, arranging them to cover the entire top surface.
About 1 min
- 14
Fold the overhanging phyllo edges from the bottom layers over the top layers, creating a sealed crust, and brush the top generously with any remaining melted butter.
About 2 min
- 15
Score the top layer of phyllo dough into serving-sized pieces (squares or diamonds) with a sharp knife, being careful not to cut all the way through to the filling.
About 1 min
Cook’s note: This helps with serving and allows steam to escape, preventing puffing.
- 16
Bake for 40-45 minutes, or until the phyllo is golden brown and crispy.
About 45 min
- 17
Remove from the oven and let it rest for at least 10 minutes before cutting and serving.
About 10 min
Cook’s note: Resting allows the layers to set and makes it easier to cut.
Per serving
Nutrition
- Calories
- 599.9kcal
- Protein
- 17.3g
- Carbs
- 52.2g
- Fat
- 37.1g
- Fibre
- 5.6g
- Sugar
- 4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover spanakopita tightly covered in the refrigerator.
Reheat in a preheated oven at 160°C (325°F) until warmed through and crispy, about 15 minutes.
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