Greek Spanakopita Pie

• 1 (14 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 cup crumbled feta cheese
• 1/2 cup finely chopped red onion
• 3 large eggs, beaten
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 (17.3 oz) package phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 clove garlic, minced

Steps

1. 1 Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
2. 2 In a large bowl, combine spinach, feta, red onion, eggs, parsley, oregano, salt, and pepper. Mix well.
3. 3 Unroll phyllo dough and cover with a damp towel to prevent drying.
4. 4 Brush one sheet of phyllo with melted butter and layer it into the pie dish. Repeat with 4 more sheets, brushing each with butter.
5. 5 Spread the spinach mixture evenly over the phyllo layers.
6. 6 Layer another 5 sheets of phyllo over the filling, brushing each with butter.
7. 7 Fold and tuck in the overhanging phyllo edges. Brush the top layer with remaining butter.
8. 8 Bake for 45 minutes or until golden brown. Let cool for 10 minutes before slicing.
9. 9 Serve warm and enjoy the delightful layers of flavor!

Nutrition

Tips

• For a lighter version, use olive oil instead of butter.
• Make sure to squeeze out as much moisture as possible from the spinach to keep the pie from becoming soggy.
• This pie can be assembled ahead of time and refrigerated for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Pair with a fresh Greek salad for a complete meal.
• Serve with a dollop of Greek yogurt for added creaminess.

FAQ