Authentic Greek Spanakopita with Handmade Phyllo | Step-by-Step Recipe - Greek Spinach and feta pie

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese reduces fat while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is more affordable and available year-round.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Silken tofu can replace eggs in binding.

Make the phyllo dough by combining all-purpose flour, water, olive oil, lemon juice, and salt; knead until smooth.

Roll out the dough into thin sheets to create phyllo.

Heat olive oil in a skillet over medium heat.

Add chopped onion and spring onions; sauté until translucent.

Stir in fresh spinach and cook until wilted.

Remove from heat and let cool slightly.

In a bowl, combine feta cheese, dill, salt, and pepper.

Mix in the cooled spinach mixture until well combined.

Layer phyllo sheets in a greased baking dish, brushing each with olive oil.

Spread the spinach and feta mixture evenly over the phyllo layers.

Top with additional phyllo sheets, brushing each with oil as before.

Tuck in the edges of the phyllo to seal the filling inside.

Cut the top layers into squares to allow steam to escape.

Bake until golden brown and crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens