Spanakopita, a savory spinach and feta cheese pie, is a true gem of Greek cuisine.

Bursting with flavor and wrapped in layers of flaky phyllo dough, each bite offers a delightful combination of earthy spinach, tangy feta cheese, aromatic onions, and a hint of fresh herbs.

The beauty of Spanakopita lies not only in its irresistible taste but also in its versatility.

Whether served as an appetizer, a side dish, or the star of the meal, this dish never fails to impress. Pair it with a crisp Greek salad and a glass of chilled white wine for the perfect Mediterranean dining experience.

Beyond its delectable taste, Spanakopita holds a special place in Greek culture. It’s often enjoyed during festive gatherings, family celebrations, and religious holidays, symbolizing warmth, togetherness, and the joy of sharing a meal with loved ones.

But don’t let its intricate layers fool you – making Spanakopita at home can be simpler than you think! With a few key ingredients and a little patience, you can recreate the magic of this Greek classic in your own kitchen.

Ingredients

1 package phyllo sheets 
1 kg fresh Spinach
400gr feta cheese
3 tbsp olive oil
1 Onion, chopped
1 bunch green onions, chopped
1/2 cup fresh dill, chopped
1/4 cup of olive oil

2 Eggs

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Lightly oil a baking pan.
Heat 3 tbsp olive oil in a large skillet over medium heat. Saute onion, green onions and , until soft and lightly browned. Stir in spinach and dill, and continue to saute until spinach is limp, about 2 minutes.
Remove from heat and add the crumbled feta cheese and the eggs, mix to compine and set aside to cool.

Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with
olive oil.
Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo.

The sheets will overlap the pan. Spread spinach mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.»