Spanakopita (Spinach & Feta Pie)
Flaky golden phyllo pastry filled with wilted spinach, crumbled feta and eggs.
8 ingredients
5 steps
Ingredients
- 1500g fresh spinach (washed, chopped)
- 2250g feta cheese (crumbled)
- 34 eggs
- 41 bunch spring onions (sliced)
- 52 tbsp fresh dill
- 66 sheets phyllo pastry
- 74 tbsp olive oil
- 8Salt and pepper
Instructions
- 1Wilt spinach in a pan; squeeze out excess water and chop roughly.
- 2Mix spinach with feta, eggs, spring onions and dill. Season with pepper.
- 3Brush a baking dish with olive oil. Layer 3 sheets of phyllo, brushing each with oil.
- 4Spread the spinach-feta filling evenly. Top with remaining 3 sheets of phyllo, brushing each layer.
- 5Score the top layer, drizzle with olive oil and bake at 180°C for 35–40 minutes until deep golden. Cool slightly before cutting.