A traditional Greek dish, Spanikopita (“spinach pie”) is a savory pie made with feta, onions, spinach, and phyllo dough. Let your family and friends think you’re a master chef with this easy but impressive dish! This Spanikopita melds the flavors of salty feta, sweet spinach, and bright lemon flavors to give you a recipe you’ll want to make for every potluck!
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Preheat oven to 350 F.
Heat 1 Tbsp Lemon Olive Oil over medium high heat. Add onion and sauteuntil translucent, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach, vinegar, and salt, then cook until wilted, about 3-4 minutes.
Let the wilted spinach cool and drain any excess moisture by squeezing over a colander. In a bowl, stir spinach with eggs, feta, and Greek Tzatziki Seasoning.
Prepare a 9”x13” baking dish by coating the bottom and sides with olive oil.Layer two sheets of phyllo dough then generously brush with olive oil, repeatuntil 2/3 of the phyllo dough is used.
Spread all the feta and spinach filling into the pan in an even layer.
Continue to layer the phyllo sheets two at a time, brushing with olive oil untilall the dough is used up.
Make sure the edges of the phyllo dough are coated with olive oil, fold overany excess dough.
Bake for 45 minutes or until phyllo is golden and flaky. Enjoy!
Phyllo dough can dry out quickly, keep the unused dough covered with a damp cloth while you work.
Making sure to thoroughly drain any excess mostiure from the spinach as well as letting the filling cool completely before assembling. This will help to prevent any mostiure from ruining your phyllo dough.
Once baked, phyllo dough is very crumbly and fragile. For a more presentatble dish, pre cut your Spanikopita into squares for serving before you bake it.
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