mediterraneanGreek Crispy Spanakopita Pie
Crisp buttered phyllo layers around a filling of spinach, scallions, dill, feta and egg.
- Prep:
- 27 minutes
- Cook:
- 50 minutes
- Waiting:
- 10 minutes (resting before cutting, 10 minutes)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Preparation
12 minutesHeat the oven to 180°C. Wash and chop the spinach, slice the scallions, chop the dill and melt the butter.
Success cueEverything is chopped and the spinach is well drained.
- 02
Spinach
15 minutesMedium heatCook the spinach and scallions in the olive oil over medium heat for 6 to 8 minutes until wilted. Let cool, then squeeze out every drop of water in a clean towel.
Success cueThe spinach is a tight, dry ball.
Watch outAny water left makes the bottom layers soggy.
- 03
Filling
3 minutesMix the spinach with the crumbled feta, beaten eggs, dill, a pinch of nutmeg and black pepper.
Success cueEvenly mixed and thick, not runny.
- 04
Bottom layers
6 minutesBrush a baking dish with butter and lay in 6 sheets of phyllo, brushing each one with butter.
Success cueEach sheet is fully coated in butter.
Watch outKeep the sheets you are not using under a damp towel so they do not dry out.
- 05
Filling and top
6 minutesSpread the filling evenly, fold the edges over, then cover with 6 more sheets of phyllo, buttering each one.
Success cueThe top is smooth and fully buttered.
- 06
Baking
35 minutesOven heatScore the top into diamonds with a sharp knife and bake for 35 minutes.
Success cueDeep golden and crisp all over.
- 07
Serve
10 minutesLeave for 10 minutes before cutting along the scored lines.
Success cueThe filling holds when cut.
Cooking tips
Scoring the top layers before baking vents steam and allows clean slicing without shattering.
- • Squeezing out all moisture from the spinach is critical to keep the bottom phyllo sheets crisp
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 510
- Protein
- 18.8g
- Carbs
- 36.2g
- Fat
- 33.5g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Milk, Egg, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
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