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. Wash the spinach and wilt it in a pot without adding water; cool well, squeeze firmly and chop roughly.
2. Cut the scallions into fine rings, chop the dill and mix with the crumbled feta, spinach and whisked eggs; season with pepper and a little salt.
3. Preheat the oven to 180 °C; grease a baking dish.
4. Lay out the phyllo sheets one by one, brushing each lightly with olive oil, and layer half of them into the dish.
5. Spread the filling evenly and cover with the remaining brushed phyllo sheets; fold in the rims and pre-cut the surface.
6. Bake for 35–40 min until golden brown and crispy, rest for 10 min and serve in pieces.