Vegetables & LegumesDifficulty: easy
Spanakotiropita (Spinach and Feta Pie)
The classic Greek pie: crackling buttered phyllo over a green filling of spinach, feta and herbs — cut into thick squares that shatter and then melt.
30
Prep Time
50
Cook Time
8
Servings
Ingredients
Instructions
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1Squeeze the spinach until completely dry. Mix with feta, onions, dill and eggs — the filling must be green and chunky, not wet.
2Layer 6 phyllo sheets in a buttered pan, brushing each with butter. Spread the filling. Cover with 6 more sheets, butter between each, score squares on top.
3Bake at 180°C for 45-50 minutes until the top shatters golden. Rest 15 minutes before cutting so the layers set.
Chef's Tip
- Dry spinach is the whole game: wet filling steams the phyllo and the crackle dies — squeeze until your hands ache.
More tips ↓Show less ↑
- Butter between EVERY sheet (not just top and bottom) is what builds the dozens of micro-layers that shatter.
- Scoring before baking guides the break along clean lines — cut after and you push the layers down into mush.
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