Скачать или смотреть Spinach Spanakopita | Authentic Greek Spinach & Feta Pie Recipe 🥬🧀

Spinach Spanakopita is a traditional Greek phyllo pastry filled with spinach, feta cheese, and fresh herbs. Crispy, flaky on the outside and creamy, cheesy inside—it’s a dish loved worldwide!


In this video, you’ll learn step-by-step how to make Spanakopita at home, with tips for perfect phyllo layering, spinach preparation, and baking until golden brown.



📋 🥬 Spanakopita Ingredients 


🥗 Filling


🥬 Spinach – 500 g (1 lb), chopped (or frozen, well-drained)


🧀 Feta cheese – 200 g (7 oz), crumbled


🥛 Ricotta cheese – 100 g (3.5 oz) (optional, makes it creamier)


🧅 Onion – 1 medium, finely chopped


🌱 Spring onions – 4–5, sliced


🧄 Garlic – 2 cloves, minced


🌿 Fresh dill – 2 tbsp, chopped


🍃 Fresh mint – 1 tbsp, chopped (optional)


🥚 Eggs – 2, lightly beaten


🧂 Salt – to taste (feta is salty, so go light)


⚫ Black pepper – to taste


🌰 Nutmeg – a pinch (optional)


🫒 Olive oil – 2 tbsp (for sautéing)


🥟 Layering

📜 Phyllo pastry sheets – 10–12 sheets


🫒 Olive oil or 🧈 Melted butter – ½ cup, for brushing


👩‍🍳 Method


Step 1 – Prepare the spinach


Heat 2 tbsp olive oil in a pan.


Add onion & garlic, sauté until soft and fragrant.


Add spinach (in batches if fresh). Cook until wilted, about 4–5 minutes.


Transfer to a colander, press with a spoon to remove excess water.


If using frozen spinach: thaw, squeeze out all water, then add directly to sautéed onion/garlic.


Step 2 – Make the filling


In a large bowl, combine drained spinach mixture with crumbled feta, ricotta, spring onions, dill, and mint.


Stir in the eggs, season with black pepper & nutmeg. Taste for salt (feta is usually enough).


Mix well until creamy and evenly combined.


Step 3 – Assemble the Spanakopita


Preheat oven to 180°C (350°F).


Brush a baking dish (about 9x13 inches) with olive oil/butter.


Layer 6 phyllo sheets one by one, brushing each with oil/butter before adding the next. Let edges hang over the dish.


Spread the spinach-cheese filling evenly.


Fold overhanging phyllo over the filling.


Layer the remaining 4–6 phyllo sheets on top, brushing each with oil/butter.


Tuck in the edges neatly, brush the top with extra oil/butter.


Score (lightly cut) the top into squares or diamond shapes with a sharp knife—this helps for cutting after baking.


Step 4 – Bake


Bake in the preheated oven for 45–50 minutes, or until golden brown and crisp.


Let rest for 10 minutes before cutting & serving.


💡 Tips


Make sure spinach is well-drained to avoid soggy pastry.


Cover phyllo sheets with a damp towel while working to prevent drying.


Can be made in a large pie, or as individual triangles/rolls for snacks.


Keeps well in the fridge for 3 days, re-crisp in the oven (not microwave).


🌱 Health Benefits


Spinach = iron, vitamins A, C, K, and antioxidants.


Olive oil = heart-healthy fats.


Feta = calcium & protein, though a bit salty—balance with fresh herbs.


🔥 Why you’ll love this recipe:

✔️ Authentic Greek flavors 🇬🇷

✔️ Healthy and rich in protein, iron & vitamins

✔️ Perfect as a snack, appetizer, or main meal

✔️ Make-ahead friendly & freezer-friendly



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