Homemade Spanakopita — Greek Spinach and Feta Pie
Spanakopita was Yiayia's answer to feeding a crowd on a budget. A few bunches of spinach, good feta, eggs, and phyllo — and suddenly you have something that disappears from the table in minutes. The secret is in the olive oil brushed between every layer.
Ingredients (serves 10–12)
- 500g (1 lb) fresh spinach, roughly chopped
- 400g (14 oz) Greek feta, crumbled
- 4 eggs, beaten
- 1 bunch spring onions, finely sliced
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- Salt & pepper
- 500g (1 lb) phyllo pastry, thawed
- 100ml Mr. Papou's 3 Liter Family Tin Extra Virgin Olive Oil, for brushing
Instructions
- Wilt the spinach in a dry pan, then squeeze out all excess moisture. This step is critical — wet spinach makes soggy pie.
- Mix spinach with feta, eggs, spring onions, dill, parsley, salt, and pepper.
- Brush a large baking pan generously with Mr. Papou's Extra Virgin Olive Oil. Layer 8 sheets of phyllo, brushing each one with olive oil.
- Spread the filling evenly. Layer the remaining phyllo on top, brushing each sheet with olive oil.
- Score the top into portions with a sharp knife. Sprinkle a little water on top to prevent curling.
- Bake at 180°C/350°F for 45–50 minutes until deep golden and crisp.
- Rest 10 minutes before serving.
