Greek cuisine · Dough, Pasta & Rice

Spanakopita

Crispy phyllo pastry filled with spinach and feta.

Ingredients · for 6 servings

• 500 g phyllo dough
• 500 g spinach
• 300 g feta
• Scallions
• Dill
• 2 eggs

Instructions

1. Wilt the spinach and squeeze out well.
2. Mix with feta, eggs, dill and scallions.
3. Layer buttered phyllo sheets, working in the filling.
4. Bake at 180 °C for 35–40 min. until golden.