Greek Spinach Pie

This Greek Spinach Pie takes crispy phyllo pastry and fills it with spinach and feta cheese for the perfect pie that everyone will love!

Course Main Course

Cuisine Greek

Keyword spinach, phyllo

Prep Time 15

Cook Time 1 20

Cooling time 45

Total Time 2 20

Servings pieces

Calories 444kcal

The night before making your spanakopita pie, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge.

In a large pot, heat your olive oil on medium heat for around 30 seconds.
Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.
Once the onions have softened, add the green onions, dill, parsley, mint, Better Than Bouillon Chicken Base or Better Than Bouillon Turkey Base and Better Than Bouillon Roasted Garlic Base.
Cook for around 2 minutes or until herbs have wilted considerably.
Next, add the spinach, and stir until wilted- you want to cook this down until there is no moisture left, this could take 15-20 minutes, stir occasionally. Once the spinach is ready, remove from the heat and let it cool 5 minutes before stirring in the feta. Let this mixture cool for another 15 minutes or so.
Once the spinach + feta mixture has cooled, if there is excess moisture or liquid in the pot use a paper towel to soak it up.
Then, stir in the whisked egg until fully combined.
Preheat the oven to 350F.

Keep the defrosted phyllo pastry under a slightly damp towel to avoid the pastry drying out while assembling the pie.
Melt the butter and then brush the base and the sides of the springform pan with melted butter.
Layer a sheet of phyllo on the bottom of the pan and then brush with butter (the phyllo will go up the sides of the pan a bit as you layer). Make 11 more layers, brushing with butter each time, putting the sheets in a slightly off-center pattern / rotating pan slightly each time. Continue for a total of 12 layers on the bottom of the pan.
Place the spanakopita filling into the pan, pressing down firmly and smoothing out the top.
Use a scissor or knife to trim the phyllo pastry that is above the edge of the pan, making it flush with the top edge of the pan. Fold the edges into towards the center of the pie and then brush around the edge with the remaining butter.
Place on a baking sheet and bake for 45-60 minutes, until it’s golden brown.
Set aside to cool for at least 45-60 minutes before cutting and serving.

Leftovers will keep in the fridge in an airtight container for 2-3 days. Warm up in the oven at 325F until heated through.
This Greek Spinach Pie can stand alone as a main dish when served with Greek Salad and Greek Tzatziki Sauce