One of my favorite ways to eat spinach is with feta and eggs, snuggled between sheets of phyllo dough. At least, since the day I made this spinach phyllo pie aka the Greek Spanakopita. Even though my phyllo sheets weren’t many or intact it still turned out to be a super tasty grab-and-go breakfast or lunch.
Is the recipe authentic? I don’t know. I’m Bulgarian, so geographically and cuisine-wise, we’re pretty close to Greece. However, we do things a bit differently here. Like, for example, some of us like to use butter and not olive oil. I’m not naming names. Olive oil might be better for you, but butter tastes better to me. And with Spanakopita, I’m not collecting health points.
Other than that, the recipe’s pretty authentic. We’ve got the spinach, the feta, the fresh herbs and we’re using scallions instead of onions, because there are so many of them during spring.
You can also make this pie or a similar pie using kale or other greens you like.
Now let’s get to the recipe.
Spinach Phyllo Pie (Spanakopita)
This easy small-batch spinach phyllo pie aka Spanakopita with feta cheese and eggs is one of the best grab-and-go breakfast ideas when spinach is in season.
Ingredients
- 170g/6oz phyllo dough
- 60g butter (can also use olive oil, I like butter)
- 80g feta cheese
- 5 cups fresh spinach (around 150g)
- 3 eggs
- 4 scallions, finely chopped
- ¼ cup fresh mint leaves
Instructions
- Wash, cut and saute spinach and scallions with a bit of olive oil. Cover for 2-3 minutes with a lid, then stir for 2 more minutes to evaporate the water. In the end stir in the mint. The spinach will wilt quickly, make sure to let cool off.
- Whisk or blend the eggs, feta and butter to a mixture. Add in the cooled-off cooked spinach and scallions.
- Oil a baking pan generously with olive oil, add first sheet of phyllo, then spread the spinach mixture - next layer to cover and keep going. If your sheets aren’t perfect, don’t worry, you can puzzle them together like me. I always have some leftover, so I just puzzle them together as needed. Once baked, nobody will know.
- Bake at 350F/ 180C for 25-30 min or until golden brown.
- Let cool off for a few minutes and enjoy.
How TO Make Spinach Phyllo Pie
So I took a photo of some of the ingredients. I ended up adding more scallions and definitely more mint (which I love with spinach and onions!).
Wash, cut and saute spinach and scallions with a bit of olive oil. Cover for 2-3 minutes with a lid, then stir for 2 more minutes to evaporate the water. In the end stir in the mint. The spinach will wilt quickly, make sure to let cool off.
Whisk or blend the eggs, feta and butter to a mixture. Add in the cooled-off cooked spinach and scallions.
Oil a baking pan generously with olive oil, add first sheet of phyllo, then spread the spinach mixture – next layer to cover and keep going. If your sheets aren’t perfect, don’t worry, you can puzzle them together like me. I always have some phyllo sheets leftover, so I just puzzle them together as needed. Once baked, nobody will know. Or care.
Bake at 350F/ 180C for 25-30 min or until golden brown.
Let cool off for a few minutes and enjoy.
To make it last longer, store the spinach pie in the fridge for 3-4 days.
I had cut it up into pieces, so the next day it looked like this after reheating in the oven for 5 minutes.
Same taste, just a different look. I hope you enjoy it!