Follow these steps for perfect results
fresh spinach
chopped
frozen spinach
thawed
eggs
milk
Feta cheese
crumbled
olive oil
filo pastry sheets
cold water
onion
chopped
fresh dill
dill weed
salt
to taste
pepper
to taste
olive oil
vegetable spray
Preheat oven to 375°F (190°C).
If using fresh spinach, wash thoroughly and steam or sauté until wilted. Drain well and chop coarsely. If using frozen spinach, thaw and squeeze out excess water.
In a large bowl, whisk together eggs and milk.
Add crumbled feta cheese, chopped spinach, chopped onion, dill, salt, and pepper to the egg mixture. Stir well to combine.
Brush a baking dish with olive oil.
Lay one sheet of filo pastry in the dish, brushing with olive oil. Repeat with several more sheets, overlapping and brushing each layer with oil.
Pour the spinach and feta filling into the dish, spreading evenly.
Cover the filling with more layers of filo pastry, brushing each layer with olive oil.
Brush the top layer with olive oil and sprinkle with water.
Bake for 45 minutes, or until golden brown and crispy.
Let cool slightly before cutting into squares and serving.
Expert advice for the best results
Use a high-quality feta cheese for the best flavor.
Be careful not to overbake the spanakopita, or the filo pastry will become too dry.
Brush the filo pastry with melted butter instead of olive oil for a richer flavor.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Cut into squares and arrange on a platter.
Serve warm or at room temperature.
Serve with a side of Greek yogurt or tzatziki sauce.
The acidity of the wine complements the richness of the pie.
Discover the story behind this recipe
A traditional dish often served during holidays and celebrations.
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