Melt-in-Your-Mouth Traditional Spanakopita Recipe to Savor

This Traditional Spanakopita features flaky layers with a creamy spinach and feta filling, making it a must-try Mediterranean delight.

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Prep Time 30

Cook Time 1

Cooling Time 15

Total Time 1 45

Servings: 8 slices

Course: Appetizers

Cuisine: Greek

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

4 cups Fresh spinach or frozen, thawed and drained
2 medium Leeks chopped
1 pound Feta cheese crumbled
1 teaspoon Salt adjust to taste
1 teaspoon Black pepper freshly ground preferred

For the Crust

½ cup Extra-virgin olive oil
15.8 oz Phyllo pastry about 450 g

Equipment

large skillet
9x13-inch baking dish
Mixing Bowl

Method

Step-by-Step Instructions

Prep Ingredients: Wash and chop fresh spinach and leeks. If using frozen spinach, thaw and squeeze out moisture.
Cook Filling: Heat olive oil in a skillet, sauté leeks until translucent, then add spinach and stir until wilted.
Combine Filling: Mix the cooked spinach and leeks with crumbled feta, salt, and pepper in a bowl.
Prepare Phyllo: Preheat oven to 375°F (190°C), grease a baking dish, and layer two-thirds of phyllo sheets brushed with olive oil.
Assemble Pie: Spread the filling over phyllo, add remaining sheets, tuck edges, score top, and sprinkle water.
Bake: Place in oven and bake for 60 minutes until golden brown.
Cool and Serve: Let it cool for 10-15 minutes before slicing and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 29gProtein: 9gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 600mgPotassium: 200mgFiber: 3gSugar: 1gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Ensure filling is dry to prevent soggy bottom and cover phyllo with a damp cloth during assembly.

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