Cooking Lucid
Spanakopita
Flaky phyllo pie filled with spinach, feta, and herbs. Crispy, savory, and one of Greece's most beloved dishes — perfect as a main or meze.
Prep 25 min
Cook 45 min
Total 1h 10m
Serves 8
Ingredients
Step 1 — Filling
- 2 lbs spinach (chopped)
- 1 lb feta (crumbled)
- 4 green onions (sliced)
- ¼ cup dill (chopped)
- 3 eggs (beaten)
- ¼ cup olive oil
- Salt and pepper
Step 2 — Phyllo
- 1 package phyllo dough (thawed)
- ½ cup butter (melted)
- Sesame seeds (optional)
Instructions
- 1
Make filling
Sauté spinach until wilted. Cool and squeeze dry. Mix with feta, onions, dill, eggs, and oil.
- 2
Layer phyllo
Brush a baking dish with butter. Layer half the phyllo, brushing each sheet. Spread filling. Top with remaining phyllo.
- 3
Bake
Score top layers into diamonds. Bake at 375°F for 40–45 minutes until golden and crisp.
Nutrition per serving: 340 cal · 14g protein · 28g carbs · 20g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
