Crispy Spanakopita

How to make a Crispy Spanakopita.

Ingredients: Serves 4

  • 500g Fresh spinach
  • 200g Feta Cheese
  • 12 Phyllo sheets
  • 4 Eggs
  • 1 large Onion, finely chopped
  • a handful of fresh Parsley, finely chopped
  • a handful of fresh Dill, finely chopped
  • 6 tablespoons Plain Flour
  • Olive Oil


  1. Rinse the spinach, chop into small pieces and then drain in a colander or use paper towels to get it very dry.
  2. Add some Olive Oil to a large pan and sauté the Spinach and Onion together till the Spinach is completely wilted.
  3. Sieve and drain well, then set aside.
  4. Drain the Feta and then crumble into the Spinach and Onion bowl, add the Flour, Parsley, Dill and Eggs.
  5. Mix very well.
  6. Brush a baking pan with Olive Oil.
  7. Place 4 Phyllo sheets into the pan, brushing the top of each one with olive Oil before adding a sheet on top.
  8. Dollop half the mixture into the middle of the Phyllo sheets and then spread it out in a thin layer to within 1 inch of the edges.
  9. Then lay 4 more of the sheets on top, making sure you brush each one with Olive Oil.
  10. Spread the rest of the mixture in the same way as before.
  11. Add four more Phyllo sheets, brushing each one and then leave to set for roughly 30 minutes.
  12. Heat the oven to gas mark 5 (375F, 190C) and bake the pie till golden brown.
  13. Let it stand for 5 minutes and then cut into large squares and serve.
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