Greek Spinach Pie (Spanikopita)
This is my absolute favorite Greek Food! My grandmother taught me how to make it “village-style” which I still do to this day. Here is a healthier version that I think you will enjoy!
Portion Fix Containers
1 Green 💚
1 Yellow 💛
½ Blue 💙
½ tsp. 🥄
- Nonstick cooking spray
- 2 lbs. frozen chopped spinach, thawed
- 4 tsp. olive oil, divided use
- 1 medium onion, finely chopped
- 1 cup crumbled feta cheese
- 4 large eggs, lightly beaten
- ½ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- ½ tsp. ground nutmeg
- 8 sheets phyllo dough, (each approx. 12 x 17-inches), thawed, covered with a slightly damp towel
- Preheat oven to 350° F.
- Lightly coat a 9-inch springform pan with spray. Set aside.
- Place spinach on cheesecloth, in small batches; squeeze dry. If you do not have cheesecloth, use a heavy-duty paper towel.
- Finely chop spinach; place in a large bowl. Set aside.
- Heat 1 tsp. oil in a large nonstick skillet over medium heat.
- Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
- Add onion, cheese, eggs, salt, pepper, and nutmeg to spinach; mix well. Set aside.
- Place phyllo on work surface. Keeping the original stack covered, remove one sheet at a time and quickly brush with 2½ tsp. oil. Place each oiled sheet in prepared pan. Some phyllo should be hanging off the edge. Repeat with remaining phyllo, completely lining the pan.
- Add spinach mixture; smooth top. Fold phyllo over spinach and brush top of phyllo with remaining ½ tsp. oil.
- Bake for 30 to 40 minutes, or until spinach mixture is firm and phyllo dough is golden brown. Cool for 10 minutes before removing sides of the pan.
- Cut into eight slices; serve immediately.