Greek Spanakopita (Spinach & Feta Phyllo Pie)

Greek Spanakopita (Spinach & Feta Phyllo Pie)

Ingredients

  • 1 pack CEREN Phyllo Dough
  • 500 g spinach, washed & chopped
  • 1 onion, finely chopped
  • 2 spring onions, sliced
  • 200 g feta cheese, crumbled
  • 100 g ricotta (optional, for creaminess)
  • 2 eggs, lightly beaten
  • 4 tablespoons olive oil
  • 4 tablespoons melted butter
  • 1 teaspoon dill (fresh or dried)
  • Salt and black pepper, to taste

Instructions

Prepare filling: Heat olive oil, sauté onion until soft. Add spinach and cook until wilted. Remove excess water. Mix with feta, ricotta, eggs, dill, salt, and pepper.

Layer phyllo: Brush a baking dish with butter. Lay down 6–7 sheets of CEREN Phyllo Dough, brushing each with melted butter. Spread half of the filling. Add 5 more buttered sheets, spread the rest of the filling, and finish with another 6–7 buttered sheets.

Bake: Score top into squares with a sharp knife. Bake at 180°C (350°F) for 40–45 minutes until golden and crisp.

Serve: Warm or at room temperature with yogurt.

👉 A classic Greek savory pie — flaky, creamy, and perfect as a main or appetizer.