Easy Greek Spinach Pie

5 from 4 votes

My spanakopita features a flavorful spinach and feta filling inside ultra crunchy phyllo dough. This Greek spinach pie is easy to make and home but tastes like it came from your favorite Greek restaurant!

Course Appetizer, Side Dish

Cuisine Greek

Diet Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Slices

Calories 263kcal

Author Krystle Smith

Ingredients

20 Ounces Fresh Curly Leaf Spinach (2 10 Ounce Bags)
¼ Cup Water
2 Bunches Parsley Stems Removed, Roughly Chopped
1 Onion Diced
2 Cloves Garlic minced
1 Cup Extra Virgin Olive Oil Plus 2 Tablespoons, Divided
4 Eggs
10.5 Ounces Feta Cheese Crumbled
2 Teaspoons Dill Dried
Salt and Pepper To Taste
1 16 Ounce Package Phyllo Dough Thawed

Instructions

Preheat oven to 325 ℉. Grease a large cookie sheet with olive oil.
In a large microwave safe bowl combine spinach and water. Cover and microwave for 5-6 minutes until wilted. Drain in colander and press with a wooden spoon to remove excess moisture. Roughly chop and put into a kitchen towel to squeeze out any remaining moisture.
In large bowl, combine spinach, 2 tablespoons of olive oil, parsley, onion, garlic, eggs, feta, dill, and salt & pepper.
Unroll thawed phyllo dough and place between two kitchen towels.
Line prepared pan with 2 sheets of phyllo dough. Brush with olive oil. Repeat until you have around 5 or 6 sheets left.
Spread spinach and feta filling over dough. Top with two more sheets of dough and brus with olive oil.
Continue layering dough sheets two at a time brushing with olive oil after every two sheets. Brush the top layer with oil and sprinkle with a few drops of water.
Fold in sides of dough and brush them with a little olive oil as well.
Cut into squares only allowing your knife to go about halfway through.
Bake for 60-65 minutes or until golden brown. Enjoy!

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