By The foodoodle kitchen · Published September 20, 2026
Spanakopita
A delicious Mediterranean pie filled with spinach and feta, perfect for weekends or lunches.
Serves 4 · Prep 30 min · Cook 30 min · 1 h total · Medium
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Ingredients
- 400 g spinach, fresh or frozen, chopped
- 200 g feta cheese, crumbled
- 2 green onions, chopped
- 2 eggs, beaten
- 1 tbsp olive oil, for sautéing
- 5 slices phyllo dough, thawed
- 60 ml water (optional) (optional)
- 0.25 tsp salt (optional) (optional)
- 0.25 tsp black pepper (optional) (optional)
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Method
- Preheat the oven to 190 °C (375 °F). 5 min
- Heat olive oil in a pan over medium heat. 3 min
- Add chopped green onions and cook for 2 min until soft. 2 min
- Stir in the spinach and cook until wilted (about 3 min). 3 min
- Remove from heat and let cool for 5 min. 5 min
- In a bowl, mix the spinach mixture with crumbled feta and beaten eggs. 1 min
- Lay one sheet of phyllo in a greased baking dish and brush with olive oil. 2 min
- Repeat with 2 more phyllo sheets, brushing each with oil. 2 min
- Spread the spinach mixture evenly over the phyllo layers. 1 min
- Top with 2 more layered phyllo sheets, brushing each with oil, tucking the edges in. 3 min
- Bake in the preheated oven for 30 min until golden brown. 30 min
